PREPARATION:

1. Preheat oven to 400° Fahrenheit.
2. Using a food processor, or a sharp knife, finely chop the stems of the mushrooms.
3. In a large sauté pan over medium heat, sweat the shallots and the garlic until translucent and fragrant, about 5 minutes.
4. Add the chopped mushroom stems to the sauté pan and cook until the mushrooms release their water, about 7-10 minutes. Continue to cook until the water has evaporated, about another 2 minutes.
5. Season with salt and pepper. Add the wine to the pan, and cook for 1 minute. Remove from heat and place mixture into a large bowl.
6. To the bowl stir in the breadcrumbs, ½ cup parmigano cheese and parsley.
7. Using a spoon, fill the mushroom caps until well rounded on top. Place stuffed mushrooms in a 9 x 13 prepare glass baking dish. Grate 2 tablespoons fresh parmigano cheese on top of the mushrooms and drizzle with a little olive oil.
8. Bake in oven for 20-25 minutes until the mushrooms are cooked through and the tops are golden brown.