Cheese-Stuffed Mushrooms

Ingredients:

24 medium fresh white button mushrooms
Cooking spray – buttered flavor
3 tablespoons of minced shallot or onion
2 teaspoons extra virgin olive oil
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup plus 6 tablespoons Swiss cheese, divided
1/4 cup grated Parmesan cheese
2 to 3 tablespoons dry bread crumbs – any flavor
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/4 teaspoon kosher salt
1/4 teaspoon freshly grated black pepper

Begin by preheating your oven to 375 degree Fahrenheit oven. Next start cleaning the mushrooms with a damp paper towel. Remove the stem from each mushroom and set them aside. Place the caps, stem-side up, on a baking dish that has been lined with aluminum foil. Spritz the mushrooms with cooking spray and set them aside.

Return to the mushroom stems. Finely chop them and the shallots. Place them in a small skillet with olive oil and sauté them. Add the wine or chicken broth and bring this to a boil. Reduce the heat and allow them to simmer, uncovered, until the liquid has been absorbed. This will take about 12 minutes. Then remove the mixture from the heat.

Add the remaining ingredients except the six tablespoons of Swiss cheese to the mushroom stem and shallot mixture. Stir well to be sure the items are completely mixed. Carefully spoon this into the reserved mushroom caps. Follow this with the remaining Swiss cheese. Spray each stuffed mushroom again with the cooking spray and then place them

Bake the stuffed mushrooms for 15-20 minutes or until mushrooms are tender and the cheese is melted. Allow them to cool slightly and then place them on a serving dish for you and your guests to enjoy.