Instructions:

Serves 2 to 4

12 large white mushrooms
1 clove garlic, about 1 teaspoon, minced
3 shallots, about 3 tablespoons, minced
3 tablespoons butter
4 tablespoons olive oil
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated
1 teaspoon basil
3 tablespoons parsley, chopped
salt
freshly ground pepper

Wipe the mushrooms with a damp cloth. Remove the stems and chop them finely and squeeze dry in absorbent paper.

Preheat oven to 350F

In a small saucepan, saute the garlic and shallots in 2 tablespoons of the butter and 1 tablespoon of the olive oil. Add the chopped mushroom stems and stir over moderate heat until mushroom liquid has evaporated, about 5 minutes. Remove from heat.

Mix the remaining ingredients into the mushroom-stem mixture. Taste and correct seasoning.
Stuff the mushroom caps with the mixture. Top each cap with a dot of the remaining butter.

Arrange the caps in a shallow well-oiled ovenproof dish and bake about 25 minutes. Serve hot.