adapted by http://theresalwaysthyme.blogspot.com/
1 lb (about 20) white or cremini mushrooms, stemmed (save stems for stuffing)
1/2 small onion or 2 shallots, finely chopped by hand or food processor
2 cloves fresh garlic, finely chopped
salt and pepper
1/2 freshly grated Parmigiano-Reggiano
1/2 cup bread crumbs (fresh or dried)
3 tablespoons olive oil
2 tablespoons butter
optional - a little white wine for the pan
Preheat oven to 375°. Remove stems from mushrooms and chop by hand or in a food processor.
Sauté the onions in olive oil and butter, until soft and translucent. Add the garlic, salt and pepper. Sauté until the onions are golden brown. Add the chopped mushroom stems, sauté for a few minutes more. Add the bread crumbs and sauté until the bread crumbs absorb some of the moisture. Mix in a little Parmigiano-Reggiano. Stuff the filling into the mushroom caps. Sprinkle with a bit of Parmigiano. Drizzle a bit of olive oil on top. Put the mushrooms on a baking sheet and bake for 20 minutes. Garnish with a bit of fresh chopped Italian Parsley.
Variations: You can also add a little frozen chopped spinach to the mixture, make sure to squeeze all the excess moisture from it! Also good with a little cheddar instead of Parm. Fontina, Brie, cream cheese. Anything goes! Use whatever herbs you like, oregano, thyme or parsley. If you want a little "sauce" to dip bread in, add a little bit of butter and some white wine to the baking dish. It mixes with the mushroom juice, dip a piece of crusty bread to soak up the juices. Best part :)