I found this recipe by doing an ingredient search...it was as close to how I remember my mom doing her stuffed mushrooms as I could find, but I did make a few changes. I took the mushroom stems and chopped them finely, then only took about 1/2 to 3/4 cup of stovetop stuffing (I had a can of it, so that made it easier...plus I put it in a baggie and crushed it a little finer) I fried up the chopped stems in a little margarine, then added the crushed stuffing mix, then added a couple of shakes of parmesan cheese. The liquid from the cream of mushroom soup is enough to make the stuffing 'stick', and these came out fantastic.
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I found this recipe by doing an ingredient search...it was as close to how I remember my mom...