2 portabello mushrooms - try to pick ones with sturdy deep caps that aren't split at the edges
Filling (options below)
Preheat oven to 350-375 F.
Remove stem and scrape gills out with a grapefruit spoon (or normal spoon, but a grapefruit spoon makes REALLY quick work of it). Put in the smallest baking dish that will fit them. Make filling/fill mushroom caps - pile the filling as high as you reasonably can. Pour a little boiling water in the pan (about 1/4" deep). Bake about 30 minutes.
Sausage Filling:
1/3 c orzo, cooked in chicken stock
1-2 fresh sausages (remove casing), about 6 ounces
1 medium onion, chopped
1/4 c pesto (or straight parmesan with seasoning of your choice - garlic salt, dry herbs, etc)
Cook orzo in small pan. Fry sausages, breaking up into a crumble. Add onions and keep cooling until translucent. Add orzo and pesto to meat/onions and stir together. Taste and adjust seasoning. Pack into mushroom caps.
Ham and Cheese Filling
1/3 c orzo, cooked in chicken stock
1 medium onion, chopped
a little olive oil
about 6 oz ham, chopped
1 T butter
heaping tablespoon flour
1/2 - 3/4 c milk
3 oz cheddar (smoked is awesome)
1 oz cream cheese
harissa, to taste (under "Misc" on this site... or some other spicy sauce or paste)
Saute onion in olive oil until translucent. Add in ham and let water cook out (if not previously baked). Add orzo. Rinse out saucepan and melt butter. Add flour and make roux. Add milk and allow to thicken. Stir in cheese, cream cheese, and harissa. Pack into mushroom caps.