Oven-baked stuffed champignons

Ingredients:

• 450 g of champignons with caps 5 cm in diameter (approximately 14-16 pieces), washed
• 1 tbsp (15 g) butter
• 3 tablespoons olive oil, divided, plus more as needed
• 2 tbsp finely chopped shallots
• 1/4 tsp coarse salt + more as needed
• 2 tbsp Madeira
• 1 and 1/4 teaspoons chopped fresh thyme leaves
• 0.5 cup fresh breadcrumbs
• 1/4 cup finely grated Parmesan
• 1/4 cup crème fraîche sour cream
• 2 tbsp chopped fresh parsley leaves
• 2 tablespoons of water

Preparation:

1. Trim the stems from the mushrooms and set aside. Using a spoon, carefully scoop out any remaining stem pieces from the caps. Set the caps aside. Finely chop the mushroom stems and cap pieces (you should have about 1 1/4 cups).
2. In a medium skillet over medium-high heat, melt the butter and 1 tablespoon olive oil. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sliced ​​mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until all the liquid from the mushrooms has evaporated, about 3 minutes. Add the Madeira and thyme and cook until the wine has completely evaporated. Transfer the mushroom mixture to a medium bowl and let cool slightly.
3. Add breadcrumbs, Parmesan, crème fraîche, and parsley to the mushroom mixture and mix thoroughly. Season with salt and pepper to taste.
4. Preheat oven to 190°C.
   
   Lightly oil the bottom and sides of a skillet large enough to hold all the mushroom caps in a single layer. Fill the skillet with water. Brush the outsides of the caps with 1 tablespoon of olive oil. Arrange them in the skillet, smooth side down. Spread the filling evenly over the caps. Drizzle with the remaining 1 tablespoon of olive oil. Bake until the mushroom caps are soft and cooked through and the filling is golden brown, about 35 minutes. Remove from the oven and serve hot or at room temperature.
   
   
   Note
   
   If desired, reduce the mushroom liquid slightly in the pan and drizzle it over the stuffed mushrooms before serving.