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I saw Pepin do a neat stuffed mushroom with portobellos on PBS. He very carefully cut a slice off the top of the mushroom, mayb 1/4 - 1/3 of the way down, turned it upside down so that the gills showed, filled it with a cooked chard/sausage stuffing, popped the little "cap" he'd cut off the top (which is now the bottom) and baked them til the mushrooms were cooked through. The filling was a substantial amount and mounded up a couple inches above the mushroom base. One or two of them with a salad and good bread, maybe a little soup and it's a meal instead of an appetizer.

Of course you could use any stuffing you like, add a little gruyere, etc.
 
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