I do not use bread crumbs or egg. Hmm. I do add fat... These were bison with chopped mushroom stems and minced garlic and onion, oregano and marjoram, hot paprika, and duck fat, barely mixed then plopped into the caps of the mushrooms. Slice of fresh tomato on top of each. Toaster oven at about 325, about a half hour. Ate out of a bowl as there was so much juice, it was delish, but the meat part between shroom and tomato was what I am working on.
Sometimes I make them outside of a tiny tomato each. They aren't *dry* but it is not the texture I am reaching for...

Thanks!