Classic Stuffed Mushrooms

Ingredients

• 18  cremini mushrooms separated scrubbed finely chopped
• 1 tablespoon butter 
• 2 small shallots minced
• 1 large garlic clove minced
• 2 tablespoons walnuts chopped
• 4 servings salt 
• 2 tablespoons parsley chopped
• 1 teaspoon herbs de provence dried
• 2 tablespoons breadcrumbs 
• 2 tablespoons chicken stock see 
• 2 tablespoons olive oil extra virgin 
• 2 tablespoons parmesan cheese grated

Equipment

• food processor
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 375°F (190°C).
2. Make filling:
3. Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.
4. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.
5. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs.
6. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
7. Stuff mushroom caps: Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet.
8. Sprinkle grated parmesan cheese over each mushroom.
9. Bake for 10-20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.