Here are a couple that I like:

Posted by: chase (My Page) on Wed, Apr 13, 05 at 19:57
I don't know if this is inventive, actually they are so simple but they are d@mn good.
Stuffed Mushrooms
20 large white mushrooms
1/3 Cup butter (maybe a bit more)
4 or 5 green onions chopped fine
2 1/2 cups grated cheddar
1/3 Cups bread crumbs more or less if needed
salt
Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.~
Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do).
Bake at 375 for 12-15 minutes or until the caps are nice and soft.

Sausage Stuffed Mushrooms
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Finger Food

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 24 large stuffed mushrooms

1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper

Stuffing:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

CRAB STUFFED MUSHROOMS CAPS
1 TBL butter
1/4 cup EACH finely diced onion & celery
1 oz white wine
1 tsp salt
1/4 tsp white pepper
1/2 tsp thyme
1 tsp lemon juice
4 oz king, snow or lump crabmeat
1 oz heavy cream or half-and-half
1/4 cup shredded baby Swiss cheese
1/2 cup bread crumbs
16 large mushrooms, stems removed
16 small thin slices baby Swiss cheese

Preheat oven to 375. Melt butter in medium skillet. Saute onion & celery in butter until tender. Add wine, seasonings, lemon juice & crab; simmer 3 minutes.
Add cream & shredded cheese. Spoon crab mixture into mushroom caps. Top with slicces of baby Swiss. Bake 12-15 minutes or until cheese is lightly browned.~~Great Beginnings

A tasty and simple stuffed mushroom: take fresh mushrooms, remove the stem, put a cube of pepper jack cheese in the stem's cavity, and bake at 375 to 400 until the cheese is well melted. You can sprinkle the mushrooms with chopped parsley, basil, cilantro, or paprika before serving.

I love to fill them with snail butter and broil them.
Love the garlic, lemon, and parsley plus the French bread for dipping. People that don't want to try escargot love these.

Thank you. All the recipes look delicious.
Teri

Here's one more....our favorite:

* Exported from MasterCook *

Stuffed Mushrooms

Recipe By :Katie
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large mushroom caps
1 tablespoon butter
1 1/2 cups bread crumbs
1/2 cup pecans or other nuts -- finely chopped
2 cloves garlic -- minced
1 1/2 tablespoons basil, chives, oregano or tarragon -- chopped (2 tsp. dried)
2 tablespoons dry white wine
salt and paprika
grated fresh Parmesan cheese

Brush mushroom caps with butter or olive oil.
Chop mushroom stems and saute in butter. Add bread crumbs, nuts, garlic, and herbs. Season with salt and paprika and bind with wine, using more wine if necessary.
Fill mushroom caps and sprinkle with Parmesan cheese and a little paprika.
Broil about 5 minutes. They can also be baked.

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My girlfriend used to make the best stuffed mushrooms. People thought she worked for hours. Stuffed them with Stove Top stuffing.