Ingredients

2 Tbsp butter
2 shallots, finely chopped
4 cloves garlic, minced
2/3 c white wine
2/3 c chicken broth
Semisoft herb cheese such as alouette, rondelle or boursin
24 large mushrooms

Instructions

Heat oven to 425
Heat butter and cook shallot and garlic until browned. Add wine and broth. Bring to a boil and then reduce heat and simmer 15 minutes.
Remove stems from mushrooms (I found that a grapefruit spoon works great for the ones you can’t just push out). Spoon soft cheese into mushroom caps
Pour sauce into au gratin dish and top with mushrooms. Bake, uncovered, 10-12 minutes or until heated through.
Note: can make the sauce ahead of time and freeze for up to 2 months

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