I'd never made stuffed mushrooms before, and I've only had them one other time, so without much to compare to I thought these were fantastic! My husband and I both agreed that I should have doubled the recipe since there were six of us enjoying them.
18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps
1 Tbsp butter
2 small shallots, minced, about 2 Tbsp
1 large garlic clove, minced
2 Tbsp chopped walnuts
2 Tbsp chopped parsley
1 teaspoon herbes de Provence or dried thyme
2 Tbsp breadcrumbs
2 Tbsp sherry or chicken stock
2 Tbsp olive oil
2 Tbsp grated parmesan cheese
Preheat oven to 375°F. Finely chop the mushroom stems. 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. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.