1-First, start by wiping the mushrooms with a damp paper towel to clean them, then remove the bases and scoop out some of the center; finely chop the stems and scooped pieces. This keeps them from getting soggy and sets the stage for a great filling.

2-Next, sauté the chopped onion and mushroom stems with the 2 tablespoons of unsalted butter over medium-high heat for 10-12 minutes until the onions are soft and golden, adding the 1/2 teaspoon of salt along the way.

3-In a bowl, mash the 8 ounces of cream cheese, 10-ounce can of well-drained chicken, and 1/8 teaspoon of black pepper together until it’s smooth and mixed well. Stir the hot mushroom and onion mixture into the cream cheese and chicken mixture to blend all those flavors. Fill the mushroom caps using a rounded mini ice cream scoop or teaspoon, making them slightly domed over the top, and sprinkle with the 3/4 to 1 cup of finely grated mozzarella cheese.

4-Finally, bake at 400 degrees Fahrenheit for 10-12 minutes until the mushrooms are soft and beginning to look juicy but not soggy. Let them cool a bit before serving hot, and remember, any leftover stuffing can turn into a fun dip. This whole process takes about 30 minutes total, with 18 minutes of prep and 12 minutes cooking, making it ideal for working professionals or baking enthusiasts.