Cheesy Stuffed Mushrooms

These mushrooms were inspired by the baked appetizers my mother serves every year at her holiday cocktail party.  They are her show stoppers, and she pulls them out of the oven late in the evening well after we've devoured everything on the buffet.

First, clean the mushrooms (I used Baby Portabellos) and remove each stem with a tablespoon measurer.  Then, combine cream cheese, shredded mozzarella and Parmesan, enough buttermilk to make the cheeses soft, and a good amount of Penzey's Creamy Peppercorn.  Fill each mushroom with the cheese mixture, and baked in a 350 degree oven for 30 - 45 minutes.  They are best eaten hot and immediately.

Four hints: 1.) stuff the mushrooms up to one day ahead and store them covered in the refrigerator.  Bake them after your guests arrive.  2.) don't discard the stems!  Roll them in egg white and chickpea flour, then pan fry in olive oil. I call them Mushroom Butts and they are delicious!  3.) bake the stuffed mushrooms on a rake over a pan to catch the liquid the mushrooms release.  4.) plate the mushrooms before serving and garnish with chives or pimentos.