We sautee the mushrooms caps with garlic (and sometimes hot sauce) before stuffing. Our stuffing is made from Philly, a little bit of blue cheese and sometimes other cheeses mixed in, with lots of spices. Which spices we use is mood dependant, but there's pretty well always rosemary, and we use the diced up mushroom stems mixed up in the stuffing as well for more volume (more veg+less cheese = good, right?). Then, because the mushroom caps are already cooked, we just bake the stuffed mushrooms until the stuffing browns slightly on top and is warm throughout.
Yum! I haven't had stuffed mushrooms in ages! I might have to make some this weekend. *drools*
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