Stuffed Mushrooms

A bit old-school but so delicious...

1 pound whole mushrooms (prefer cremini but white also work), destemmed (save stems form your stock)
1 tablespoon olive oil + more for drizzling
1 tablespoon butter (or more olive oil)
3 shallots, finely diced
4 cloves garlic, peeled and minced
sea salt
fresh thyme, destemmed, minced
freshly ground black pepper
1 cup bread crumbs
1/4 cup vegetable stock
2 tablespoons fresh parsley, destemmed, chopped
Parmesano reggiano, optional

In a large bowl, drizzle olive oil and sprinkle salt and pepper over mushroom caps; toss to coat. Place on a baking sheet (hole side up). In a large skillet, melt butter and/or oil over medium-high heat and cook shallots until soft. Add garlic, thyme and a few pinches of salt and cook, stirring constantly until just soft. Remove from heat. Toss in remaining ingredients (except parm) until combined, seasoning with salt and pepper to taste. Stuff mushroom caps with mixture. Grate parm on top if desired. Bake at 350º for about 15-20 minutes, until caps look well-cooked. Let cool slightly before serving so folks don't burn their mouths.