Sounds really good, except for the mushrooms..LOL Great make ahead side!

As usual, I don't have exact measurements for this recipe, but then again you could add more or less of anything, add more or leave out something and nothing much would change (other than the taste, of course!) in how it came out. Anyway, I've changed to using a regular stuffing mix, or preferably, a plain club cracker like Keeblers, crushed rather than use breadcrumbs. Breadcrumbs are just to "fine" for my liking in a stuffing mix. So depending on how many mushrooms you need to stuff, crush up a mess of Keebler club crackers. Sautee some minced onion and garlic in butter or butter/olive oil or to reduce fat, a tiny bit of butter at first, then add in some chicken broth and keep cooking until softened. Sometimes I add thyme as I love thyme with mushrooms. I add in a bit of white wine as well and let that cook a bit to get rid of the alcohol. I also add in some fresh minced parsley to the crumbs if I have it on hand right before I dump in the onion mixture. Salt & pepper to taste, noting the crackers have salt in them, so taste before adding more. I then dump the butter/onion mixture into the crumbs and mix it all up, adding more butter (or chicken stock) until it's "wet" enough. Sometimes I mince the stems of the mushrooms into the onion mix as well, but sometimes I save them for another use. Sometimes I also throw some grated parmesan into the stuffing mix - it all depends on whether it's a special occasion or holiday I'm making them for, or everyday use. Everyday I tend to try and keep the fat content down. I then cube up cheddar cheese (you can use reduced fat) and place a cube in each mushroom cap, then I mound on the stuffing mixture. The cheese melts and absorbs into the portion of stuffing inside the cap. I put a tiny bit of water in the bottom of the pan, cover it with foil and bake at 350 for about 20 minutes, checking until done. Sometimes I take the foil off towards the end. As you can see, I vary this recipe a lot, adding or leaving things out and it's always good. I've minced up genoa or hard salami in this mixture and that's great as well, altho it adds to the fat content. Nothing fancy, just a good, basic stuffed mushroom recipe - I think anyway! Enjoy your treasures. Love me some good mushrooms!! ;) Lisa

I use this recipe from the Hungry Girl. I love it. Stuffed 'n Squashed Mushroom Foil Pack 2011 Hungry Girl. All Rights Reserved. yield: 2 servings Level: Easy Ingredients 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature 1 zucchini, ends removed, finely diced 2 large portabella mushrooms, stems chopped and reserved 1 teaspoon finely chopped onion 1/2 teaspoon chopped garlic 1/8 teaspoon salt Dash ground thyme Black pepper 1/2 tablespoon reduced-fat Parmesan-style grated topping Directions Preheat the oven to 375 degrees F. In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme. Add pepper, to taste. Mix until smooth. Set aside. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps-there will be a lot, so pack it in! Sprinkle with grated topping. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place the baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender. Allow the packet to cool for a few minutes, and then cut it to release steam before opening it entirely. (Careful-steam will be hot.) If you like, season with additional salt and thyme, to taste. Enjoy! PER SERVING (1/2 of recipe, 1 large stuffed mushroom): 90 calories, 2.5g fat, 400mg sodium, 10g carbs, 3g fiber, 4g sugars, 6.5g protein Linda

I'm thinking of making this one for New Year's (although I don't think I'll cook it as long as she did!): SPINACH MUSHROOM AND BACON STUFFED FLANK STEAK 1 pkg. (12 oz.) bacon, cooked until done, but not crisp 1 1/2-2 lbs. flank steak 1 pkg. (10 oz.) frozen spinach, thawed and drained 1/2 to 1 cup thinly sliced mushrooms 1/2 cup grated Parmesan cheese 4 green onions, finely chopped Minced garlic to taste (I used about a Tblsp.) Salt & pepper Preheat oven to 350°. Cook bacon; drain. Crumble and set aside. Sauté spinach, mushrooms, garlic and green onions in a pan with a little olive oil. When heated through combine bacon with spinach mixture and set aside. Lightly score steak with a knife in a diamond pattern. Make sure that you do not cut through the meat. With a meat mallet, pound steak into a rectangle, as large as possible. You want the steak to be a little less than half inch thick. Sprinkle with salt and pepper. Spread spinach and bacon mixture over steak. Sprinkle with Parmesan cheese. Roll up steak from short side. This will give you a long stuffed flank steak. Tie steak with meat twine. I browned my meat in a skillet before baking. This is an optional step. Place in 13X9 baking dish. Bake until desired doneness. I cooked mine about an hour for well done. After about 20 minutes of cooking, I was afraid it would dry out so I combined 2 Tblsp. of Worcestershire sauce and a cup of beef bouillon. I poured it over the steak and covered with aluminum foil for another 25 minutes. Then I removed the aluminum foil and basted the steak with the drippings. I let it cook for about another 10 minutes without the foil so it would brown on top. Let stand for about 5 minutes to make it easier to cut. Cut diagonally like you would French bread, and serve. Here is a link that might be useful: Recipe from KJButton at multiply.com