Problem is, it's not always easy to get the flavor balance right. Unlike milder vegetables like bell peppers (which merit a whole separate stuffing discussion), mushrooms are assertive enough that they sometimes overwhelm delicately-flavored grain-based stuffings. And too often, recipes overcompensate by piling on breadcrumbs and cheese until the whole affair is leaden and soggy.
My favorite solution, ironically, was inspired by the prepared meals in the meat case at my local Safeway. One weekend, while my boyfriend and I were looking for a quick and easy dinner, we noticed a display of portobello caps stuffed with sausage meat. No fancy business, no breadcrumbs, no fillers. We bought a couple, just to try--and I've been making stuffed mushrooms the same way ever since.
