I shared pictures of these mushrooms awhile back, then never posted the recipe. I made these last night and I still think they are amazing.
Stuffed Mushrooms with Gruyere
Portables mushrooms- medium size
Garlic and herb breadcrumbs
Diced garlic-1 tsp
Wash and remove stems from mushrooms. Place caps in a baking dish and dice stems.
In a large pan, add a little oil. When hot add the diced stems and sauté until tender.
Add the garlic. Sauté a minute or so.
At this point add about 1/2cup of Chardonnay. Add bread crumbs I add enough to absorb the Chardonnay and create enough stuffing for the caps. Sometimes more wine and bread crumbs is needed.
Place enough of the stuffing mixture in each cap to fill.
Top with Gruyere cheese and pour about 1/4 cup of Chardonnay in the bottom of the pan.
Bake at 350 degrees for 15-20 minutes, then turn to broil and cook until the cheese is slightly browned.
Allow to rest for a few minutes.