Put all the ingredients for the super hot into a pan on low with some oil, and do the same for the kinda hot. In a larger pot, lightly brown the onions. Add the milk and bring to a simmer. Whisk in the cornmeal. Cook until the cornmeal is tender and thick, about 10 minutes. Stir in the cheese. Split between the hot and super hot pans and stir well. Stuff into the mushroom caps and bake at 400 for 15 minutes.