I’ve never been a huge mushroom fan, unless they’re battered and fried, but this recipe is amazing. I usually use rosemary and bacon, if I’m not cooking for vegetarians.

12 large mushrooms (or two small packages or one large package from Sam’s)
3 tablespoons butter (or the grease from a couple slices of bacon)
1 small onion, chopped
1 cup fine soft bread crumbs (about one slice of bread)
1/2 cup chopped cooked chicken, ham, or shrimp, or 1/4 cup chopped unsalted nuts or cooked bacon (about two slices)
2 tablespoons of cream
2 tablespoons sherry or vermouth
salt and freshly ground black pepper to taste
sweet marjoram, rosemary, or oregano to taste (optional)

1. Preheat oven to 350. Remove and finely chop mushrooms stems.
2. In a skillet heat butter, add the onion and chopped mushroom stems and cook about two minutes. Add the crumbs, the meat, shrimp, or nuts, seasonings, and enough cream and sherry (or one or another) to get the mixture nicely moist.
3. Place the mushroom caps on a baking sheet and fill with the stuffing. Bake for about 30 minutes.