Excellent recipe. I doubled the filling and used 24 oz fresh mushrooms and it filled them almost perfectly. I also added a dash of Worcestershire sauce while cooking the stems and 1/3 cup of crumbled bacon to the cream cheese mixture. Just before baking, I sprinkled with breadcrumbs and dipped the mushroom caps in melted butter so that they wouldn't dry out. I brought to Thanksgiving as an appetizer and they went in minutes. Everyone loved the bite that the cayenne pepper added. Thanks for the great recipe!