Roquefort Stuffed Mushrooms

• 12 large mushroom caps
• 1 1/2 cups fresh French bread, processed into coarse crumbs
• 1 shallots, finely minced or 2 tablespoons onions
• 2 tablespoons red wine
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh sage, minced
• 1 garlic clove, finely minced
• 2 tablespoons chicken stock
• 1/2 cup crumbled Roquefort cheese
• 2 tablespoons parmesan cheese
• salt & pepper

1. Wipe any dirt off mushrooms with a damp towel.
2. Gently remove stems from mushrooms and finely chop.
3. Saute mushroom stems, shallot and garlic in butter and oil until all are soft.
4. Add red wine and cook until almost just slightly moist.
5. Remove from heat and add fresh rosemary and sage.
6. Put bread crumbs in medium sized bowl and add cooked mushroom mixture.
7. Mix together with chicken stock.
8. Add cheeses.
9. Season to taste with salt and lots of fresh ground black pepper.
10. Stuff mushrooms with mixture and place in a buttered 8 x 8 baking dish.
11. Cover and bake for 20 min at 400.
12. Reduce heat to 350 and bake about another 20 minute If getting too brown cover loosely with foil.

mushroom caps, bread, shallots, red wine, butter, olive oil, fresh rosemary, fresh sage, garlic, chicken stock, cheese, parmesan cheese, salt

Taken from www.food.com/recipe/roquefort-stuffed-mushrooms-284390 (may not work)