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

This is Sharon's recipe. It is simple to make and is delicious. My favourite stuffed mushroom. I've never made it advance, but I don't see why you couldn't. Home Cookin Chapter: Recipes From Thibeault's Table Stuffed Mushrooms ================= 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 cup 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.

Tear them up into small pieces and they should be fine. I always use the crusts along with slices of bread that are two or three days old. As your crusts have bread on them I would think they'd be just fine. I know I would certainly use them and my dressings always turn out well. SharonCb

From your picture, the beds have some woody waste in them - that's good. The fungi inside are breaking that stuff down - that's good, too. You won't be able to dig the fungi up, and don't try. The mushrooms - well, I don't know the type or name, but they look like ones that will disappear quickly on their own. If you're worried, pick them and toss them in the compost - or just knock them over, they usually decompose very quickly.