Who doesn't like combining cheese and fungus. Like most things that I put together, it's kind of made up, but it tastes good. I usually just eyeball the proportions, test the mixture as you go along. That's part of the fun of cooking.
Mushrooms - I generally use one of three types of mushrooms, white button, crimini, or portobello. Wash well and pull out the stems. If you want, you can keep the stems for something else or process them and add them to the stuffing mixture.
Stuffing: combine equal parts of the following cheeses
Cream cheese (or mascarpone)
To spice it up, you can add in some chopped spinach, crab meat or ham.
Mix the cheese well and stuff it into the mushroom caps. I like to cover it well, because the more cheese, the better.
Set the oven to bake at 500 degrees and put in the mushrooms for about 10 minutes, or until the cheese starts to brown on top. For an additional party in your mouth, after you've taken the mushrooms out of the oven, top the mushrooms with marinated roasted red pepper slices and a little drizzle of balsamic vinegar. Buon Appetito!