To avoid soggy mushrooms, remove mushroom stems. Clean mushrooms; place, rounded sides up, on paper towels; let stand 1 to 2 hours before stuffing.
How to Easily Stuff the Mushrooms
To make more room in the mushroom caps for stuffing, remove the mushroom stems, then use the small end of a melon baller to scoop a little extra mushroom flesh from the bottom side of each cap. Then, use the melon baller to easily scoop the filling into the mushrooms.
For best results, use mushrooms with caps that are about 1-1/2 to 2 inches in diameter.
These delicious mushrooms can be stuffed in advance. Refrigerate several hours before baking as directed, increasing the baking time if necessary until mushrooms are heated through.