Buffalo and Blue Cheese-Stuffed Mushrooms

I saw this recipe on Tastespotting during one of their competitions.  It sounded like it'd make great football food, so I decided to try it.  I'm usually not much of a mushroom fan, but I'm ok with them when they're cooked and these came out really tasty.  I didn't take a picture, because mine didn't look nearly as pretty as the original post they came from, but I'll most likely be making these again.

Buffalo and Bue Cheese-Stuffed Mushrooms

Ingredients:

• Olive oil
• 20 button mushrooms
• ¾ cup chopped shallots
• 2 tablespoons butter
• ½ lb Great Hill Blue Cheese or other mild blue cheese, crumbled
• ¼ cup Frank’s RedHot Sauce
• ½ cup + ¼ cup panko, divided

*Additional Frank’s RedHot Sauce for serving

Directions:

1. Preheat oven to 375°F, and place a rack in the upper third of the oven.
2. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well.
3. Dice shallots. Melt butter in a heavy 4 qt pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Saute until softened and remove pan from heat.
4. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.
5. Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet.
6.  Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom.
7. Sprinkle the remaining panko over the top. Bake for 18-20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully.
8. Serve with additional hot sauce.

Notes:
I bought regular white mushrooms and had about half a cup of the shallot/cheese/mushroom mixture left over after stuffing the mushrooms as full as I dared.