Fiona Masters introduced me to stuffrd mushrooms a long time ago. She used Cottage Cheese and garlic, with optional Soy Sauce and/or Peanut Butter. Subsequently I went for yellow cheese (cheddar mixed with some parmesan). as it gives more flavour and produces less water. My favourite flavour combination is Tapenade, Dijon Mustard and Fresh Basil.
12 medium sized mushrooms with open caps, cleaned
Pull out stalks.
Place 2/3 of mushrooms on a greased baking tray, with cups up most.
Mulch stalks and the remaining 1/3 of the mushrooms.
2 cloves garlic, minced (or chopped onion)
Add to mulched mushrooms
Fry gently until starting to soften.
Remove from heat
Handful of yellow cheese, grated (or cottage cheese or blue cheese)
2 tablespoons of parmesan cheese, grated
1/4 cup of breadcrumbs
Choice of flavour:
Tapenade (i.e. chopped olives),
Chopped fresh herbs (Basil, Coriander, Parsley),
Crushed or ground nuts (walnuts, pine nuts)
Salt and pepper
Mix with cooked mushroom mixture .
Fill each of the open mushrooms.
Bake for 20 min at 200º C (or grill for 5-10 min under hot)
Parmesan cheese, shavings
Garnish the stuffed mushrooms.