Hi! I am preparing stuffed mushrooms today, to serve tomorrow. I know these can be made a day ahead, but I like to par-bake my mushrooms before stuffing them. Will my mushrooms be ok tomorrow if I parbake and then stuff them today, and then fully bake them tomorrow?
Alternately... has anyone tried putting in a bottom layer of breadcrumbs, and then the stuffing on top of the crumbs, all inside the mushroom cap? Since my reason for par-baking is to remove some of the liquid, if I can't par-bake, I'm wondering if the layer of crumbs would work to absorb the liquid. (The base of my stuffing is cream cheese.) Thanks!