Blue cheese-stuffed mushrooms”

Portobello mushrooms, filled with a mixture of shallots, mushrooms, blue cheese,

and breadcrumbs, are baked in the oven until the cheese just starts to brown. You
can prepare them ahead of time and bake just before needed.

6 large flat portobello mushrooms

1/4 cup (2 oz.) butter
2 shallots, finely chopped
1 1/2 cups (6 oz.) crumbled blue cheese
1/4 cup (1 oz.) GF breadcrumbs or coarse cornmeal
1 tbsp. freshly chopped parsley
salt and freshly ground black pepper

 Preheat the oven to 350°F. Carefully remove the stalks from the
mushrooms. Chop stalks finely. Wipe the caps with damp paper towels.
 In a medium skillet, melt half the butter, add the mushroom stalks and
shallots, and cook for 5–7 minutes, until softened. Remove from the heat
and allow to cool for 5 minutes. Add the blue cheese, breadcrumbs, parsley,
and salt and pepper to taste.
 Put the rest of the butter into a shallow baking dish and place in the oven
for 3 minutes to heat. Divide the cheese mixture between the mushroom
caps and place in the baking dish. Bake for 20 minutes until heated through,
and the cheese is just starting to[…]”