Pesto Stuffed Mushrooms

Another app from New Yrs Eve, served over a bed of dressed arugula. Stuffed Mushrooms never seem to look pretty, more like brown mounds of turd.  I used up the Kale Pesto we made previously, though feel free to use the more conventional type.

Pesto Stuffed Mushrooms
Makes 12 Mushrooms

15 Chestnut Mushrooms
1 Shallot
1 Clove of Garlic
2 Tbsp Pesto
2 Tbsp Creme Fraiche, or whatever dairy product you opt for (goat cheese, heavy cream, greek yogurt)
Dash of Sherry
Squirt of lemon juice
Fresh Thyme
4 Tbsp Bread Crumbs
Olive oil
Red Chili Pepper Flakes
Salt and Pepper
Parmesan Reggiano

Set oven to 375 F.  Remove stalks from mushrooms, dice up thin.  Sautee shallot and olive oil a few minutes, add mushrooms stalks and garlic.  Cook a minute or two, and add sherry.  Once evapourated, add a squirt of lemon and red chili flakes.  Add bread crumbs and pesto,  mix  well.  Remove from heat and add creme fraiche.  Season to taste.

Rub mushroom caps with olive oil and a bit of sherry.  Stuff with filling and top with grated parmesan cheese.  Bung them in the oven for about 30 minutes, or until golden.