MUSHROOMS STUFFED WITH MANCHEGO CHEESE

32 Cremini or white button mushrooms
1 tablespoon unsalted butter
1 shallot, minced
Salt and freshly ground black pepper
1/8 teaspoon grated nutmeg
6 ounces Manchego cheese, coarsely grated
1/4 cup (preferably fresh) bread crumbs

Wipe mushrooms clean with damp towel; do not rinse them unless they're extremely dirty. Trim and discard very bottoms of stems, about 1/4 inch. Gently detach remaining stems from caps and finely chop these.

Preheat oven to 350 degrees F.

In saucepan over low-medium heat, melt butter, add chopped mushroom stems with the shallot, and saute until shallot is translucent and mixture is dry, 7 to 8 minutes.

Add salt, pepper and nutmeg to taste. Allow mushroom mixture to cool.

In small bowl, combine mushroom-shallot mixture with grated manchego and bread crumbs. Generously fill each mushroom cap with mixture. Place stuffed mushrooms on baking sheet.

Bake until cheese has melted and tops are lightly golden, 10 to 15 minutes. Serve warm.

TO MAKE AHEAD:
Mushrooms can be prepped up to a day ahead, refrigerated and baked just minutes before serving.

Makes 32
Source: Latin Chic, Entertaining with Style and Sass by by Carolina Buia and Isabel Gonzalez