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1
Pop the stems from the mushrooms and reserve.
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2
Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps.
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3
Set the caps aside.
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4
Finely chop the stems and bits from the caps (there should be about 1 1/4 cups).
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5
Melt the butter with 1 tablespoon of the olive oil in a medium skillet over medium-high heat.
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6
Add the shallots and cook, stirring frequently, until softened, about 2 minutes.
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7
Add the chopped mushrooms and 1/4 teaspoon of salt, and cook, stirring occasionally, until all the liquid from the mushrooms has evaporated, about 3 minutes.
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8
Add the Madeira and thyme and cook until dry.
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9
Transfer the mushroom mixture to a medium bowl and cool slightly.
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10
Add the breadcrumbs, Parmesan, creme fraiche, and parsley to the mushroom mixture and stir to combine thoroughly.
-
11
Season with salt and pepper, to taste.
-
12
Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a skillet that is just large enough for the mushroom caps to fit snugly inside in a single layer.
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13
Pour the water into the skillet.
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14
Brush the outside of the caps with 1 tablespoon of olive oil.
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15
Set the caps, smooth side-down, in the skillet.
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16
Divide the filling evenly among the caps.
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17
Drizzle the tops with the remaining 1 tablespoon of olive oil.
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18
Bake until the mushroom caps are soft and cooked and the filling is browned, about 35 minutes.
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19
Remove from the oven and serve hot or at room temperature.
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20
Cook's Note: If desired, reduce the pan juices and drizzle over the stuffed mushrooms before serving.
