Stuffed mushrooms <3

Someone may have mentioned stuffed mushrooms somewhere on the internet, because I suddenly wanted to try them, and I had most of the ingredients.

I started with https://www.beyondthechickencoop.com/stuffed-mushrooms/ and took off from there.

1 Costco-sized tub of mushrooms; there were 37 white mushrooms in mine, but I broke one by accident and ate it.
1 pound raw loose sausage; I had sage variety.
1 cup sourdough bread crumbs; I had a heel of what we call "crusty bread" (bake-at-home parbaked loaves) and a Ninja blender available to me, and it came out at about a cup, with a snack-sized tidbit that refused to crumble as directed.
2 cups, more or less, shredded cheddar cheese; I measured with my heart so I assume it was about 2 cups.
At least 1/2 cup shredded parmesan cheese; I also measured this with my heart and shredded with the Kitchenaid's attachment.
A solid glug of the white wine that's on the back of the stove right now.
About a teaspoon of Montreal steak seasoning.
Next time I'm going to add some shredded carrot and see what happens.

Gear:
cleaning equipment (I used two colanders, a knife and cutting board, and an additional bowl)
chopping equipment (knife and cutting board or whatever) for stems
collection vessel for mushroom caps
mixing vessel for filling (I used the bowl of my stand mixer)
whatever you're using to stir (original said hands, I used a stand mixer with paddle, I could also see a potato masher)
rimmed baking pan (not too big as you want to encourage marination in the juices)
NOTA BENE: I DID NOT USE A SILICONE LINER BUT I SUPER RECOMMEND THAT, THIS IS PROTEIN AND TURNS INTO BAKED ON GLUE

Clean your mushrooms.
De-stem them, reserving stems for stuffing.
Put your mushroom caps in a colander or whatever to drip dry.
Roughly chop the mushroom stems along the long axis; mixing them will make them smaller.
Toss all the ingredients except the caps into your mixer bowl.
Mix with paddle attachment until combined.
While preheating oven to 350F (possibly 375 if your oven runs cold), find a rimmed baking tray or other pan that just fits your mushroom caps when set side by side. The assembled stuffed balls will give off liquid and grease, and you do want them to marinate in that liquid mixture while they bake. Dried-out mushroom bottoms here are not our friends, and those are not delicious.

If you aren't already wearing gloves, glove up now.
Stuff mushroom caps with the mixture. For best results and even stuffing distribution, try making a small ball to fit in the stem hole, then cap with a larger ball. Push the larger ball down, forming a dome with your hand. I tried using a scoop but that was not super helpful. I also dragged the chair over so I could sit down for the process.
It's okay if some of them fall over, but ideally having them pushed close together will keep them mostly upright.
45 minutes may have been a touch on the long side, but you do want the sausage fully cooked. A probe thermometer would probably be good here.

The original recipe says that they refrigerate and freeze well, both cooked and raw. I have a bunch of them in the refrigerator now, because everyone else was in bed by the time they came out.

I devoured more of them than I probably should have, and they were delicious.


[Edited to add equipment.]