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I haven't tried it yet, but the October issue of Cook's Illustrated had a great-looking recipe for stuffed portabellas.

Giada's simple ones are a recipe that is an old standard. I use a recipe very similiar
http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-mushrooms-recipe/index.html

I like doing lump crabmeat, butter, breadcrumbs, parm cheese, pepper and parsley. Drizzle w/olive oil and bake. (Make sure you let people know that there is crabmeat on the plate before serving, in case of food allergies.)

I have also done artichoke/spinach/monterrey jack cheese stuffed 'shrooms, which have also been a hit. I pretty much make a typical artichoke sprinach dip, bound with a bit of mayo, a dash of worchestershire, and the jack cheese...then stuff the caps and bake. Quite tasty. I think next time I would sprinkle panko breadcrumbs over the top too...

I am going to try stuffing mushrooms with my dressing this year. My husband doesn't eat dressing as a side dish, but I think he will eat it if it's actually stuffed into something.

I've made this many times. Its from Epicurious.
Sausage stuffed mushrooms
Makes 24, but with a lot of extra filling
3 Italian hot sausages, casings removed
1 1/2 teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

This is my go-to recipe. I also make them using chopped garlicy escargot, onions, and chopped mushroom stems.

STUFFED MUSHROOMS

1 container large mushrooms about 15-18)
8 oz. chorizo sausage (good Spanish if available)
1/2 roll Ritz crackers, crushed
2 chicken bouillon cubes
1 med. onion, chopped fine
3-4 T butter
3 Tbs. chopped flat leaf parsley
2-3 cloves garlic chopped
salt to taste

Wash mushrooms, separate caps from stems. Dice stems into small
pieces.

Remove chorizo from casing. Saute until done, crumbling as you go. You don't
want any large lumps.

Melt butter in skillet, add onions, garlic, and stems and saute until clear. Add
chorizo and saute for about 1-2 minutes.

Mix bouillon cups with about 1 c. water. When dissolved, add to
onions and chorizo (reserve about 1/2 c. of broth). Add Ritz
cracker crumbs and spices. Mix well.

Stuff caps with mixture. (I add stuffing to the point that it's
starting to fall out.) Put mushrooms in a baking pan. If I have
leftover stuffing, I just add it to the pan. Pour in remaining
broth. Bake at 350 degrees for 15-20 minutes.

I knew I could count on all of you to help me out. Coulda googled this subject but trust the SE community's taste level. Thanks, Guys!

i make two versions... one with mushrooms stuffed with the mushroom stems and another one with a breadcrumb mixture. I also like to stuff them with sauteed spinach, topped with parmesan and served with a squirt of lemon juice. I learned that last one from Maggiano's.

Madelyn
KarmaFreeCooking