5. Finely chop the peeled shallots or red onion, the eggplant and the celery. You are going to be stuffing this mix into mushroom caps, so a very small dice works best. This is not an enormous amount of vegetables to chop and chopping by hand will give you a finer dice and the vegetables will be drier. Chopping in the food processor forces the vegetables to break down and exude much more liquid.
Cooking time: 25 minutes divided
**Wash and dry all the fresh herbs at the beginning of gathering/measuring your ingredients for the recipe. It’s impossible to finely chop wet herbs.
10. Pack some stuffing into each cap, mounding the top a bit. Put back onto the sheet pans. Sprinkle a bit of grated parmesan cheese over the top. Drizzle with a bit of olive oil.
11. Roast the stuffed mushrooms for 10 to 15 minutes.