Yeah, if I were making it with a filling that needed more cooking time, I wouldn’t pre-cook the mushrooms either. But this filling only needed heating and the pre-cooking made the mushrooms perfect (could cut them easily with a fork) without overcooking the filling.

Cyndi

Actually, I do this with a meat filling, even though it’s not fully cooked. I don’t pre-cook the mushrooms at all, either. The meat and
the mushrooms shrink together.

My filling usually has about a pound of ground beef, a cup of almond meal or cooked rice, chopped cilantro, chopped onions, the mushroom stems, and seasoning (salt & pepper, maybe garlic powder). They’re yummy!

I may have to try sundried tomatoes next time.