Lemon-Infused Stuffed Mushrooms

Begin by removing the stems from the mushrooms and finely chopping them.
Brush the mushroom caps with olive oil.
Grate the zest of the lemon and squeeze out the juice (you'll need approximately 3 tablespoons).
Set the lemon zest and juice aside.
Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and mushroom stems, and cook while stirring until they soften, which should take about 8 minutes.
Season the mixture with salt and pepper.
Continue to cook until any liquid has evaporated, then remove the skillet from the heat.
Stir in the breadcrumbs, lemon juice and zest, grated cheese, and chopped parsley.
Mix the ingredients thoroughly.
Fill each mushroom cap with the prepared stem mixture.
Arrange the stuffed mushrooms in a baking dish and bake for 15 to 20 minutes, or until the mushrooms have softened.