Ingredients
8 pieces large stuffing white mushrooms
1/8 cup olive oil
2 tablespoon butter
1 tablespoon salt
2 tablespoon shallot
3 clove garlic
1 teaspoon thyme
1/4 cup dry sherry
3/4 cup panko
5 ounce goat cheese soft
4 slice thin sliced country ham or prosciutto
2 teaspoon herds de provence
Preparation
Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Clean mushrooms. Remove stems from mushrooms and chop; set aside. In a small bowl combine 1 tablespoon of the oil and 1/4 teaspoon of the salt; brush mixture onto mushroom caps. Arrange caps, stemmed sides up, in the prepared baking pan.
For filling, in a large skillet heat the remaining 1 tablespoon oil and the butter over medium-high heat. Add mushroom stems, shallot. Cook and stir for 8 to 10 minutes or until stems are tender and liquid is evaporated. Remove from heat; carefully add sherry. Return to heat; cook until sherry is evaporated, stirring to scrape up any crusty brown bits. Cool for 10 minutes. Stir in panko. cut the county ham into small bits and mix with cheese remaining butter and herbs de provence
