I can understand why this is a $400 winner in the BH&G recipe contest. It's wonderful! I used freshly grated Parmesan cheese, not the dried. I halved the filling ingredients chopped up the mushroom stems added them to the veggie mixture and still had enough filling to fill the 3 Portobello's I had available. I guess that my veggies may have been a bit on the large size. No worries, though. The remainder went into a soup I had in the fridge. Thank you for sharing!