Silver City Mushrooms

Clean the large fresh mushrooms with a damp cloth to remove soil, then remove the stems and gently scrape out the gills with a small spoon or knife to create more room for the filling.

Combine the soft white cheese, minced garlic, Mexican lime juice, and chopped cilantro leaves in a small bowl, mixing until well blended. Season the mixture with salt and pepper to taste.

Heat 1 ounce of butter in a large skillet over medium-high heat until melted and foaming.

Arrange the prepared mushroom caps gill-side up in the skillet, working in batches if necessary to avoid crowding. Sauté for 3 to 4 minutes until the mushrooms begin to release their moisture.

Flip the mushrooms gill-side up if needed and spoon the cheese filling evenly into each mushroom cap, mounding it slightly.

Dot the tops of the filled mushrooms with the remaining 1 ounce of butter, distributing it evenly across all caps.

Cover the skillet with a lid or foil and cook over medium heat for 12 to 15 minutes until the mushrooms are tender when pierced with a fork and the cheese is warm and slightly melted.

Arrange the silver city mushrooms on a serving platter, spooning any pan juices over the top, and serve immediately while hot.