Gene Autry Museum'S Stuffed Mushrooms

• 24 large white mushrooms
• 1/4 cup butter, melted
• salt & pepper (to taste)
• 1/2 cup finely minced onion
• 1/2 cup finely minced shallot
• 3 tablespoons oil
• 2/3 cup madeira wine
• 1/2 cup plain breadcrumbs
• 2/3 cup grated gruyere cheese
• 2/3 cup grated parmesan cheese
• 2/3 cup minced parsley
• 1/3 cup whipping cream

1. Preheat oven to 375u0b0F.
2. Remove stems from mushrooms. Finely mince them; set aside.
3. Place mushroom caps on baking sheet. Brush with melted butter; season with salt and pepper. Set aside.
4. Cook onions and shallots in oil (and any remaining butter) in skillet over medium heat until tender but NOT browned, 3-4 minutes.
5. Add mushroom stems to onion mix. Raise heat to high; saute until liquid is absorbed, 4-5 minutes.
6. Add Madeira; bring to boil. Boil until liquid evaporates. Cool.
7. Add bread crumbs, cheeses, parsley and cream to mix. Adjust seasoning.
8. Spoon stuffing into mushroom caps on baking sheets. Bake until hot and bubbly, 10 - 12 minutes.

white mushrooms, butter, salt, onion, shallot, oil, madeira wine, breadcrumbs, grated gruyere cheese, parmesan cheese, parsley, whipping cream

Taken from www.food.com/recipe/gene-autry-museums-stuffed-mushrooms-403479 (may not work)