Best recipe for stuffed mushrooms?

I like to stuff big portabellas with breadcrumbs, lots of herbs and spices, olive oil and maybe some parmesean cheese. mix it all together in a bowl with an egg and add oil until the mixture is the consistency of oatmeal. spoon into mushrooms and sprinkle extra cheese on top to seal in the goodness. also salt. bake until they look delicious at like 400 degrees maybe.

do you buy a package of pre-made breadcrumbs, or is there a better way to do it? Also, what kinds of herbs?

pre packaged breadcrumbs are fine, but if you want to be intense I guess you could bake stale bread and crumble it up…
In terms of herbs and spices, I would say rosemary especially, but also thyme, and sage, all fresh, and standard salt and pepper are good, if you’re feeling adventurous maybe some paprika or chili powder. Also you could add some lemon juice to the mixture.
Wow, now I really want some stuffed mushrooms. Let me know if you go through with this.

Stuffing mixture:
Japanese panko bread crumbs
sea salt
freshly ground black pepper
fresh rosemary (remove leaves from stems)
fresh thyme (remove leaves from stems)
minced garlic (fresh or jarred is OK)
grated or shredded mozzarella cheese
shredded pancetta (vegetarians omit)
diced water chestnuts or jicama
melted butter

Mix bread crumbs, seasonings, cheese and pancetta in mixing bowl (I’m not giving amounts because I don’t use a recipe). Add melted butter until sufficiently moist that stuffings will remain in a ball when squeezed by hand. Remove stems and gills from washed mushroom caps. Mound stuffing into caps (don’t just level the caps, pile ‘em high), compressing stuffing slightly (too much and they’ll be tough). Coat a baking dish with olive oil or leftover melted butter. Place stuffed caps in baking dish as close together as possible. Cover with additional shredded mozzarella. Bake at 375 degrees until cheese is bubbly and just starts to brown. Remove, using knife, spatula or pizza cutter to separate individual caps. Be careful to not eat until cooled below tempature of melted lava.

I also like to prepare this using large caps that fill or almost fill the individual “holes” on a muffin pan. Using a muffin pan will eliminate the need to separate the caps. You can also use large mushrooms or portabello mushrooms to fill individual size gratin dishes, soup crocks, or souffle pans for a nice presentation.

Another variant can replace the rosemary and thyme with fresh basil and oregano for a more Italian taste. Bacon may also be substituted for the pancetta.

Vegans could replace butter with any other binder or fat, like olive oil. This recipe would also work for zucchini, acorn squash, etc. Rather than stuffing acorn squash, I like to cut it in half, remove the seeds, then roast it with some butter in the halves, liberally dusted with a sea salt/dried herb seasoning called Vege-Sal, which you can find at many grocery stores or health food stores.

good point hossman.
If you make my recipe add minced garlic for sure.

For a nice easy and amazing recipe….

All you need is some cooked chopped spinach, button mushrooms, jumbo lump crab meat, and garlic butter (just butter and garlic powder). Remove the stem from the mushrooms, put in a little bit of the spinach in the inside the mushroom, stick the jumbo lump crab inside on top of that (should look like a stem), put them on a baking sheet, pour a nice amount of melted garlic butter, cook at 400 F, till the mushrooms get darker and soft.

Last weekend, my neighbor made the recipe from The Joy of Cooking. Very tasty.