"Big" Dinner #1, part 3--Stuffed Mushrooms

Last part of my "big" dinner mini-series, which can be found in the last two days' entries.  These were so great, I could have eaten all of them alone and been quite happy.  Here is a link to the recipe I used as inspiration:
http://www.simplyrecipes.com/recipes/classic_stuffed_mushrooms/

Ingredients:

18-24 baby bella or white mushrooms (I used white/button mushrooms, 12 oz, which gave me 19)
1 T. butter
1 tsp. minced bottled garlic
salt
1 1/2 tsp. herbes de Provence
2 T. dry sherry
2 T. Panko
1 T. grated Parmesan cheese
2 T. olive oil
Sargento Italian 6-cheese chef blend

Instructions:

1. Preheat oven to 375°F.

2. Separate mushrooms from mushroom stems; finely chop the mushroom stems, reserve mushroom caps in a bowl.

3. Heat butter over medium-high heat and add chopped mushroom stems.  Sauté for 4-5 minutes.

4. Add the garlic and sauté for 1 more minute.  Add herbes de Provence and salt, stir to combine, then add sherry and cook for 1 more minute, stirring often.

5. Remove from heat and place mixture in food processor.  Pulse a few times to obtain a pasty textured mixture.

6. Add Panko and Parmesan cheese to the pasty mixture and stir to combine.

7. In the bowl with the mushroom caps, add the olive oil and toss together.

9. Place caps on baking sheet with destemmed area facing up.  "Stuff" each cap with just slightly more mixture than full.

10. Top caps with cheese blend in desired amount.

11. Bake for 20-25 minutes (I think I did 22 minutes and they were plenty ready) and enjoy!