For the Mushrooms:

When mushrooms are nearly ready to bake, preheat the oven to 350 degrees F.

Wipe off or quickly rinse mushrooms in cold water and pat dry. Pop out stems, reserving both caps and stems. Finely chop mushroom stems (remove any hard ends first) and set aside.

If using sausage or shrimp:

• For the sausage: add the sausage to a pan with a tablespoon of water; turn on the heat and crumble as the sausage browns. Set aside on a plate to cool. Drain most of the oil from the pan leaving about a tablespoon.
• For the shrimp: heat a tablespoon oil in a skillet over medium-high heat. Add shrimp and cook for a minute or two (depending on size), turn and finish the other side. Remove from the pan and set aside. When cool enough to handle, finely chop. Leave the oil in the pan.

If sausage or shrimp has been used, add onions, green pepper, and celery to the same skillet; cook for five to six minutes over medium heat until vegetables are softening. If using ham or pulled pork, do the same but add a tablespoon of oil to the skillet and heat before adding in the onions, green pepper, and celery.

Add in chopped mushroom stems, stir to cook for two to three minutes. Add the garlic and cook for another minute or two until garlic is fragrant.

Add Cajun seasoning and lemon juice, and stir well. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese, Parmesan cheese, and Cheddar cheese. Add the cooled vegetable mixture. Add whichever protein was chosen. Mix together. Taste and add salt if needed. Place in the refrigerator for about 30 to 45 minutes, just to firm it up a little. (It will hold its shape better in the mushrooms as they’re cooked if the mixture is cool.)

In the meantime, prepare the bread crumb topping, below.

To Assemble and Bake:

Using a teaspoon scoop, scoop the filling mixture generously, then mound it into the hollowed-out mushroom caps. Roll each mushroom in the breadcrumbs, covering the tops and sides of the mounded mixture. Place mushrooms upright in a small casserole; add about 1/2 cup of wine to the bottom.

Bake at 350 degrees F. for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Garnish with green onions or fresh parsley when serving, if desired.

The Breadcrumb Topping:

Heat a small skillet over medium heat with a tablespoon of butter or oil.

• If using already toasted breadcrumbs, add to skillet and heat, then add the garlic powder, parsley, and Parmesan. Heat through, stirring often, until golden in color and parsley is shriveling, then remove to a shallow bowl.
• If not toasted, add breadcrumbs to skillet with the butter or olive oil. Stir often until they’re starting to turn golden brown and crispy; add the remaining ingredients and continue as above.