adapted by http://theresalwaysthyme.blogspot.com
1 lb (about 20) white or cremini mushrooms, stemmed (save stems for stuffing) 2 shallots, finely chopped by hand or food processor
2 cloves fresh garlic, finely chopped
salt and pepper
3 slices bread, white, whole grain, whatever kind you like
3 tablespoons olive oil
3 tablespoons butter
optional - a little white wine for the pan
Preheat oven to 375°. Remove the stems from the mushrooms. Whiz the bread slices in a food processor, then add the garlic, a tablespoon of butter, a little drizzle of olive oil, the shallots and some salt and pepper. Whiz it all together!
Stuff the filling into the mushroom caps. Drizzle a bit of olive oil on top. Put the mushrooms in a baking dish and drizzle a bit of olive oil on top of the mushrooms and some in the pan, add a little bit of butter to the dish, too, and some white wine and bake for 20 -30 minutes. Garnish with a bit of fresh chopped Italian Parsley.