Veal Stuffed Mushrooms

• 2 tbsp. butter
• 2 tbsp. olive oil, divided
• 4 whole shallots, finely chopped
• 1 lb. ground veal
• ⅓ c. breadcrumbs
• 1 large egg
• ¼ c. Parmesan cheese
• 2 tbsp. fresh parsley, finely chopped
• ½ tsp. dried thyme
• ½ tsp. dried chervil
• 30 white mushrooms, reserve and chop stems

Preheat oven to 400°. Heat butter and 1 tbsp. olive oil in a sauté pan over medium-high heat; add shallots and sauté until translucent.

In a large mixing bowl, combine remaining ingredients including chopped mushroom stems but not mushroom caps; add shallots and mix until well combined. Stuff equal amount of mixture into each mushroom cap. Brush 1 tbsp. of olive oil in a baking dish; place a single layer of mushrooms in dish and bake in preheated oven for 30 minutes. Serve warm.