Stuffed Mushrooms

Directions

• Gently remove the mushroom stems and use a spoon to carefully scoop out the gills. Set aside the mushroom caps for later use.
• Dice the mushroom stems and gills and set aside. In a pan, melt butter over medium heat. Add the shallots and cook until softened, about 3-4 minutes. Then, add the garlic and sauté until fragrant, about 1-2 minutes.
• Stir in the diced-up mushrooms and cook, stirring occasionally, until the moisture from the stems has fully evaporated and they begin to brown.
• In a mixing bowl, combine the sautéed mushroom stem mixture with the remaining ingredients, stirring until well combined.
• Spoon the filling into the mushroom caps and arrange them on a baking sheet. Bake at 400°F for 15 minutes. Serve.