I do loves me mushrooms, no matter the variety or how they're prepared. And for me, a stuffed portabella is a meal in itself.
This is a recipe from a restaurant I worked at years ago. Two different stuffed mushrooms were offered, this creamy vegetable stuffed choice or an Italian sausage stuffed 'room. Both excellent. I just happened to have everything on hand to make this one. Never a bad choice.
STUFFED PORTABELLA MUSHROOMS
4 portabella mushrooms (or you could use 12 large button mushrooms)
1 Tbsp EVOO
2 garlic cloves, minced
3 Tbsp chopped green onion
8 oz cream cheese (regular or reduced-fat), softened
3 Tbsp port or merlot wine
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese
3/4 cup shredded cheddar cheese
1/4 tsp black pepper
2 dashes hot sauce
Remove stems from mushrooms and finely chop them. Heat olive oil in saute pan over medium heat. Stir in mushroom stems, garlic, and green onions. Cook and stir until soft.
Remove from the heat and allow to cool until easily handled.
In a medium bowl, mix together chopped mushroom stem mixture, cream cheese, wine, Italian seasoning, both cheeses, black pepper, and hot sauce. Stuff mushroom caps with mixture and bake at 350F for 25-30 minutes.