Stuffed mushrooms

Cut the stamps from the champignons de Paris. Make a hole with a parisienne cutter.

Cut the shallots in fine brunoise. Pan fry the shallots on a soft fire without browning until they are soft and glassy. Clean the mushrooms with a brush or piece of paper. Cut them in pieces, big one in 4's, smalle ones in 2's. Melt the butter in the pan and fry them until brown. After this, blend the shallots and mushrooms. Add the fresh parsley and cut the mixture in the cutter till a fine paste. Bring to the taste with salt and pepper.

Fill the hollow mushrooms with the mushroom paste, sprinkle the cheese on top of it and place in the oven at 180°C for about 15 minutes or until the cheese has melted and a bit grilled. Serve when hot, cold is also possible, but hot is more tasty.