Stuffed Springtide Mushrooms 1 t vegetable oil 2 portobello mushrooms 1 T unsalted butter 1/4 c breadcrumbs 2 t sesame seeds pinch fresh parsley pinch dried thyme salt and pepper to taste 1/4 c grated cheese Preheat oven to 400* and brush a rimmed baking sheet with the oil. Pull the stems from the caps and put the caps to one side. Trim away the bottoms of the stems and chop the stems finely. Melt butter in a pan over medium heat add mushroom stems. Cook until soft, 4 to 5 minutes. Take pan off heat. Stir in breadcrumbs, sesame seeds, and herbs into the pan and season with salt and pepper. Place the caps in the baking dish (stem side up) and spoon filling into them. Sprinkle each with cheese. Bake until golden brown, 15 to 20 minutes. My wife didn't want breadcrumbs, so I tore up half a slice of bread and put it in my 'shroom. I mixed the seeds and herbs in with the stems while they were cooking. I used blue cheese for my cheese, my wife opted for feta cheese and parmesian cheese. Extremely good. For some reason, the skin was chewy. Next time I make it, I may skin the mushroom first.