Here's two more to add to the list: the first ones I've made several times and people say they're the best they've ever had. The other ones I haven't made myself, but everyone I know who has made them, loves them!
CARRABBA'S ITALIAN GRILL STUFFED MUSHROOMS PARMIGIANA
12-15 large mushrooms
2 T. butter
1 medium onion, chopped finely
2 oz. diced pepperoni
1/4 C. finely chopped green pepper
1 small clove garlic, minced
1/2 C. finely crushed Ritz crackers, about 12 crackers
3 T. grated Parmesan
1 T. chopped parsley
1/2 tsp. seasoned salt
1/4 tsp. dried oregano
1/3 C. chicken broth
Preheat oven to 325ºF.
Wash mushrooms and remove stems. Finely chop stems and reserve. In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown. Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly.
Grilled Artichoke Mushrooms
3 oz cream cheese, softened
1/4 cup mayonnaise
1/4 cup shredded fresh Parmesan cheese
2 Tbs finely chopped green onions
1 6-1/2 oz jar marinated artichoke hearts, drained and finely chopped
1 6 oz package large button mushrooms, stems removed
Olive Oil nonstick cooking spray
1/4 cup Italian-style or Parmesan bread crumbs
1 Tbs Olive Oil
Heat grill. In medium bowl, combine cream cheese, mayonnaise, Parmesan cheese, onions and artichokes; mix well. Spray rounded side of mushroom caps with nonstick cooking spray. Spoon cheese mixture into each mushroom cap. In a small bowl combine bread crumbs and oil; mix well. Sprinkle on top of each stuffed mushroom. When ready to grill, place mushrooms in a 10-inch grill basket or on a disposable foil tray. Plase basket on gas grill over medium heat or on a charcoal grill 4-6 inches from medium coals. Cook 8-19 minutes or until mushrooms are tender and filling is thoroughly heated.
Yield 8 servings
Note: These can be assembled up to 1 day in advance. Cover and refrigerate until you're ready to grill.
My notes: I used Bella Cucina Artichoke Lemon Pesto in place of the chopped artichokes and mayo. Also, I used soft white bread crumbs and added them right in with the cheese mixture to eliminate a step. I baked them in an oiled, disposable pan on the grill. They were WOW! Everyone loved them!