MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Mushrooms Duxelles
 Categories: Mushrooms, Breads, Cheese, Herbs, Vegetables
      Yield: 24 Stuffies
 
     20 oz (2 pkg) Baby Bella Mushrooms
      2 tb Butter; divided
      1 tb Minced, peeled shallots
      1 ts Minced garlic
      1 ts Olive oil
      1 tb Fine chopped fresh parsley
      2 tb Unseasoned bread crumbs;
           - divided
      5 tb Finely shredded extra sharp
           - Cheddar; divided
      1 ts Fine chopped fresh tarragon
           Salt & pepper
 
  Set broiler to HIGH.
  
  Select 24 large mushrooms; wipe clean with paper
  towel. (Reserve remaining mushrooms for other use.)
  Remove stems and finely chop them. Set aside.
  
  Melt 1 Tbsp butter in saucepan on MEDIUM-HIGH. Add
  shallots and garlic; cook about 1 min. Add chopped
  stems; cook, stirring, about 5 min or until most of
  the moisture has cooked off. Remove mixture from pan;
  set aside. Wipe out pan with paper towel.
  
  Add remaining Tbsp butter and olive oil to same pan;
  heat about 1 min until bubbly. Add mushroom caps in
  single layer and cook, gently stirring, 3-4 min.
  Transfer to baking sheet, gill side down, to drain
  off extra moisture.
  
  MAKE STUFFING: Combine parsley, 1 Tbsp bread crumbs,
  2 Tbsp cheese, tarragon, salt and pepper to taste
  with mushroom mixture.
  
  Turn caps over; mound with stuffing. Sprinkle with
  remaining 3 Tbsp cheese and 1 Tbsp of bread crumbs.
  Broil about 3 min or until cheese is melted and golden
  brown.
  
  From: http://www.wegmans.com
  
  Uncle Dirty Dave's Kitchen
 
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