What I’ve done in the past is pre-bake them. I brush them with a little butter on both sides then bake them in a 350F/180C oven starting them stem-side up for about 5 minutes, then flip them stem side down for another 5 minutes–let them stand for 5 min then pat them with a paper towel. Of course it depends on the type of mushroom you use, but using this method will reduce a lot of the water they give off. Also if you chop the stems up to put in the stuffing, wring them out in a clean dishtowel.

I’m not sure, but they look the same. My store labels them as portonbellos, but any mushroom will do here. You & your family have a wonderful Thanksgiving too!!