Garlic and Gruyère Stuffed Mushrooms

I really need to just make these as a meal for myself some night.  I love stuffed mushrooms that much, honestly.

Original recipe here:
http://www.saveur.com/article/recipes/garlic-and-gruyere-stuffed-mushrooms

Ingredients:

1/2 c. olive oil, plus more for drizzling
~24 oz. large button or cremini mushrooms (I used button this time)
salt and pepper, to taste
10 cloves garlic, minced
1 small shallot, minced
1/4 c. dry sherry
1 T. dried parsley
2 tsp. dried sage
1 egg white
1 1/4 c. coarsely grated Gruyère cheese
1/2 c. panko

Instructions:

1. Heat oven to 375°F.  Lightly oil a medium baking sheet.

2. Remove stems from caps of mushrooms and chop the stems, set aside.

3. In a medium bowl, toss mushroom caps with salt, pepper, and 2 T. out of the 1/2 c. olive oil.  Place mushrooms stem side down on baking sheet and bake for 25-30 minutes.

4. Meanwhile, heat remaining oil and the garlic in a 12" skillet over medium heat.  Cook until garlic is golden brown, around 4-6 minutes.  Drain on a paper towel lined plate.

5. Add chopped mushroom stems, shallot, salt, and pepper to skillet.  Cook until shallot is softened, around 3-4 minutes.

6. Add sherry to skillet.  Increase heat slightly and cook until liquid has nearly evaporated, 2-3 minutes.  (I went slightly longer, think the oil was not quite as absorbed on the stems/did not have quite as much as original recipe called for.)

7. Transfer mixture to food processor.  Add parsley, sage, and egg white.  Pulse until coarsely ground.

8. Transfer to a medium bowl.  Stir in drained garlic, the Gruyère, and panko.

9. Turn on broiler to "hi" with rack in middle of oven.  Arrange mushroom caps stem side up on tray, all together.  Stuff each generously.  Drizzle with olive oil.

10. Broil for 2-3 minutes, until tops are browned.

11. Serve up and enjoy!