Overstuffed Mushrooms

My mom called me up the other day and said that she was trying to think of something to serve the neighbors when they come over for some wine and asked if I have any ideas for some appetizers.
I love adults.
I don't think most of my friends would gift a crap, much less notice if I invited them over for some wine and didn't have anything for them to nosh on. Mutiny might arise after the case of wine was finished, but then it's every man for themselves...you either jump ship or start into whatever is lying dormant in the freezer.
Back to mom. So, I was racking my brain, trying to think of what she would want to serve the Chardonnay loving crowd who will be driving (not because it's far but because it's fricking cold in Chicago) over to the house to escape cabin fever. My thoughts drifted to fungi, warmed of course. A tasty reward for braving the snow drifts and the black ice patches. For all you southern Californians who don't know what that means, let's just keep it that way. You're better off with your heads in the sand.
For all of us smart enough, er, lucky enough to be living in a warm climate, these mushrooms will be quite yummy on a chilly night when it hits 60 and we're grabbing our Uggs and clutching our fleece and taking about "winter" in very dramatic fashion. Devour a couple of these with a big glass of something fermented and relish the banishment of cold limbs and empty bellies.

Ingredients:
1 Shallot, diced.
18 White Mushrooms
1 T Butter
1 T Olive Oil
2 Cloves of Garlic
2 T Bread Crumbs
1/2 C Whipping Cream
1 T Pesto
2 t Parmesan Cheese
Salt/White Pepper

Preheat your oven to 350 degrees.
You'll probably want to wash your mushrooms. Yeah. Gross. You know where they come from. The best way is to fill a bowl with cold water and squeeze half of a lemon in there and then let the lemon float. Wash the mushrooms in there and then remove one at a time, dry, twist of their stem, and place on a baking sheet. What's the lemon for you say? Ever had your mushrooms turn a horrible brown or grey color after washing the crap off of them? Yep. They are sensitive little things and the lemon actually keeps them whiter. Cool huh?
So, after you've removed all the stems, chop them up fine. Saute your butter, oil, shallots and garlic until the mixture is glassy. Then add your mushrooms stems to the pan.
Next add your breadcrumbs and stir. The cream comes next. Mix this in thoroughly until it is absorbed and then drop in some pesto and your Parmesan cheese. You can add salt and white pepper to taste just before stuffing.
Now, you get to stuff these little buggers. They should be all lined up on your baking sheet like good little sailors. Take a really small spoon (I like iced tea spoons) and carefully stuff each cap. In they go into the fiery furnace for 5 minutes.
Then, turn right around and broil them for 2 minutes. Keep a close eye. All stoves aren't created equal (mine sure isn't). When that timer goes off, quickly remove your tray and place on your serving tray or individual plates. That's it! Done! How easy was that??!! Now your adult guests won't be cranky that you didn't feed them and you're not so adult guests might try them and not crash on your couch. You're welcome.