I loved this recipe! I used old bread heels I'd accumulated in the freezer, which created a variety of additional flavor (rye, wheat, nutbread). I also used aged Asiago since I couldn't find any pecorino. I bought a mix of baby portabellos (cremini) and other semi-exotic mushrooms (oyster and shiitake). This created a bouquet of different flavors, and of course with the cream and cheese, it is irresistible.