Individual Portobello Mushroom Gratins

• 2 tablespoons olive oil, plus more for the baking sheet
• 6 portobello mushrooms, stems removed and reserved
• 1/4 cup finely grated Parmesan cheese (1 ounce)
• 1/4 cup plain dry bread crumbs
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh chives
• 2 shallots, thinly sliced
• 1 pound white or cremini mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper

1. Preheat the oven to 350F.
2. Lightly oil a rimmed baking sheet.
3. Arrange the portobello caps, gill sides down, on the sheet.
4. Bake until tender, 20 to 25 minutes.
5. Transfer to a plate to cool.
6. Preheat the broiler.
7. Stir together the cheese, bread crumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.
8. Chop the portobello stems into 1/2-inch pieces.
9. Heat the remaining tablespoon oil in a large skillet over medium heat until hot but not smoking.
10. Add the shallots; cook, stirring, until softened, about 2 minutes.
11. Add the sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes.
12. Add the wine; cook until most of the liquid has evaporated, about 2 minutes.
13. Stir in the cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper.
14. Remove from heat.
15. Arrange the portobello caps, gill sides up, on a clean baking sheet.
16. Divide the mushroom mixture and then the crumb mixture among the caps.
17. Broil until bubbling and golden brown, about 2 minutes.

olive oil, portobello mushrooms, parmesan cheese, bread crumbs, parsley, fresh chives, shallots, white, white wine, heavy cream, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/individual-portobello-mushroom-gratins-392762 (may not work)