You can bake these or cook them in a pan with a lid. Either option works well and there is only a small difference. When you use a pan to cook them, they tend to be less tender but have more of a toasted bottom rather than a crisp topping. When you bake them, they become more tender and juicier with a crispy topping. Cooking in a pan saves you about 15 minutes in cooking time, so it may be worth it if you are in a hurry.
Here is how to make it:
Ingredients:
White Champagne Mushrooms
Breadcrumbs
Cheese filling
Instructions:
To make breadcrumbs: toast bread and crush it in a mortar and pestle. Mix in salt, pepper, basil, oregano, and parmesan cheese. You can also buy Italian breadcrumbs or grated bread and add your own seasonings. Onion and garlic are nice additions.
To make the cheese filling: mix either brie or bel paese with parmesan and grated gouda. You can also substitute with a cream cheese if you cannot find brie or bel paese. You may need to add salt if you use cream cheese. Another alternative is to buy a seasoned creamy cheese spread pre-made.
- Remove the stems from the mushrooms and wash thoroughly.
- Use a spoon to fill the mushroom tops with the cheese filling. Make sure not to overfill the cheese should stop at the rim of the mushroom cap.
- Sprinkle a generous amount of the breadcrumbs on top coating the cheese filling.
- Bake in the oven for 30 minutes at 350°F, 177°C.
- Or place them into a pan and let them cook with a lid on top medium heat for 15 minutes.
BethAshlei 
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