Your average commercial mushrooms can hold as much water as your average commercial sponge. I find that this can be problematic, especially if I am making stuffed mushrooms to be eaten as a finger food at a party. What I find works well is, prior to stuffing the mushrooms, but after pulling off the stems, bake the mushrooms for about 20 minutes in a 250 degree oven. After 20 minutes, remove the mushrooms from the oven and drain. If you are worried about the mushrooms being too dry, you can always make your filling a little moister by adding some chicken stock or some sherry.
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