Italian Stuffed Mushrooms

1: Preheat oven to 400°F.

2: Wipe off each mushroom with a damp paper towel to remove dirt.

3: Cut off the woody tips of the mushroom stems and discard.

4: Using your thumb, push the stem over and set aside; repeat with all mushrooms.

5: Chop the removed mushroom stems finely.

6: In a large skillet, add olive oil and butter, then sauté the chopped mushrooms, shallots, and garlic until softened, about 5 minutes.

7: Add chili flakes, salt, and pepper and stir.

8: Pour in white wine and cook for a couple of minutes.

9: Remove from heat, add the remaining ingredients, and stir to combine. The mixture should clump together.

10: Stuff the mushrooms evenly with the filling and place them on a sheet tray.

11: Sprinkle with additional Parmesan and drizzle with olive oil.

12: Bake for about 25 minutes until mushrooms are golden and tender.