Savory, buttery, cheesy, these stuffed mushrooms are amazing.
And let me just tell you I have converted many a mushroom hater with this recipe, and wowed many a mushroom lover.
These are delicious, rich little bites filled with shallots and gruyere that can be prepped ahead of time to add ease to your party preparations.

Ingredients

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• 1 box of mushrooms
• 1 large shallot chopped
• 1 tablespoon garlic chopped
• 1 stick of butter cut into 3 portions (one portion will be used to cook the shallots the other two set aside to brush on the mushrooms.)
• 3 tablespoons bread crumbs
• ¼ cup gruyere cheese
• ¼ cup parmesan cheese
• Salt and pepper
• 3 tablespoons whipping cream

Instructions

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Take your box of mushrooms and wash and dry them.
Prepare a pan by lining it with foil.
Pull out a bowl and separate your mushroom stems from the heads putting the heads on the pan and the stems in the bowl, set aside.

In a pan melt 3 tablespoons butter, add in the garlic and shallot and cook until it is translucent.
Take your mushroom stems and your cooked shallots and combine them in a food processor and pulse them until they are finely chopped.
Put the mixture back into the pan that you cooked the shallots in, and cook them for another few minutes.
Take your mixture and put it in a bowl, add in your bread crumbs gruyere, parmesan, and whipping cream.
Add salt and pepper to taste.

Take the heads of your mushrooms and brush them with melted butter and salt them.
Take your shallot/mushroom stem mixture and spoon a bit into each head.
Take some extra parmesan/gruyere and sprinkle it on the top of the mushrooms.
Brush them with your remaining 3 tablespoon melted butter and put them in the oven at 375℉ for 15 mins to 20 mins until your cheese has slightly browned.

These may be made ahead unbaked and set aside in the fridge the day before your party.
Just cover them well.
Before your party pull them out and bake them.
Serve them hot.