Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 375°F.

Clean and finely chop mushrooms.

Using a rasp, finely mince the garlic.

Remove the thyme leaves from the stem, and finely chop the leaves.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the shallot.

Measure out the butter, sherry vinegar, and flour.

Remove the stems from the cremini mushrooms, then coat with oil, salt, and pepper and roast in the oven for 10 minutes until softened. Let cool.

For the herb crumb: Place the bread crumbs and herbs in a food processor, and pulse until all is well combined.

Heat the saucepan over medium high heat. Add butter, and when melted add shallots into the pan.

Cook shallots about 1 minute until starting to turn translucent, and add mushrooms. Cook the mushrooms for about 5 minutes until they are all softened and have released liquid.

Add the garlic, thyme and flour and cook for about 1 more minute. Add the sherry vinegar to deglaze. Season with pepper and salt to taste. Melt in the gorgonzola. Let By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce until the vinegar is coating the mushrooms and not much (if any) liquid is left.

Lay the roasted cremini mushrooms out on a baking sheet lined with parchment. Fill with a heaping amount of mushroom filling and top with herb breadcrumbs.

Bake in the oven for 10 – 15 minutes until the crumb has turned golden brown. Serve warm.