Cheese Stuffed Mushrooms

Ingredients

• 1/2 cup minced fresh parsley
• 1 large egg
• 3 tablespoons butter, cubed
• 1 large shallot, finely chopped
• 2 garlic cloves, minced
• 1 cup seasoned panko bread crumbs
• 6 ounces Koepke Sharp Cheddar cheese, shredded (1 1/2 cups)
• Minced fresh parsley

Directions

1. Heat oven to 400°F.
2. Place mushrooms stem side down on an ungreased 15 x 10-inch baking pan. Bake for 8 minutes. Transfer mushrooms stem side down to paper towels to cool. Wipe out the pan.
3. Combine parsley and egg in a large bowl. Melt butter in a large skillet over medium heat. Add shallot; cook and stir for 5-7 minutes or until tender. Add garlic; cook and stir for 1 minute. Stir in bread crumbs. Cool slightly. Add to parsley mixture; toss to coat. Fold in Cheese.
4. Return mushrooms stem side up to the pan. Fill with cheese mixture. Bake for 10-12 minutes or until mushrooms are tender and cheese is melted. Garnish with parsley.
5. Enjoy!