-
1
Preheat the oven to 375u00b0 F.
-
2
Line a square baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
-
3
Carefully remove the stems from the mushrooms and discard or save for an alternative use. (You could use them to make gravy or stuffing.)
-
4
Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
-
5
Break the stale baguette into large chunks and place in the bowl of a food processor. Pulse into coarse crumbs.
-
6
Place the breadcrumbs into a mixing bowl. Add the grated parmesan, parsley, thyme, salt, and pepper. Set aside.
-
7
Finely dice the shallot.
-
8
Mince the garlic.
-
9
Pour the olive oil into a large saute pan and set over medium-high heat. Once the oil is shimmering, add the shallot.
-
10
Cook for 5-6 minutes, until the shallot is softened.
-
11
Add the garlic to the pan, and cook for a minute longer, until fragrant.
-
12
Add the cooked shallots and garlic to the bowl of seasoned breadcrumbs.
-
13
Grate the Gruyere or Fontina cheese into a bowl.
-
14
Add half the grated cheese to the breadcrumb mixture. Set the remaining cheese aside.
-
15
Crack the eggs into the bowl of breadcrumbs and cheese. Using a large fork, mix vigorously until the ingredients are thoroughly combined and the stuffing holds together when pinched.
-
16
With a small spoon and clean hands, stuff a generous Tbsp. of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are domed with stuffing.
-
17
Top each mushroom with a heaping tsp. of the reserved shredded cheese.
-
18
Transfer the baking pan to the preheated oven.
-
19
Bake for 25-28 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
-
20
Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.
