Ingredients:
36
mushrooms
(crimini, stems removed)
12
cup
olive oil
2 12
cups
yellow onion
(chopped)
13
cup
shallot
(minced)
6
cloves
minced garlic
3
tbsps
italian flat leaf parsley
(chopped)
34
cup
chopped fresh chives
3
ozs
lemon juice
2
cups
bread crumbs
(fresh)
5
ozs
gruyere cheese
(shredded)
| -Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool. | |
| -Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice. | |
| -Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. -Place on a baking sheet. Top with shredded cheese. | |
| -Broil for 3 to 5 minutes, until cheese is melted. Serve hot. |
