Yummy!!
Preheat oven to 375.
Remove mushrooms stems and reserve.
Wash and dry caps.
Brush with melted butter, arrange hollow-side up in baking dish.
Season lightly with salt and pepper.
Chop stems, and squeeze in towel to remove as much juice as possible.
Sauté with shallots in butter for 4-5 minutes.
Lower heat, add flour and stir for 1 minute.
Stir in cream and simmer until thickened.
Add parsley, salt and pepper.
Fill caps with mixture.
Top each with 1 tsp cheese and drizzle with melted butter.
Bake 15 minutes.
