Gruyere and Garlic Stuffed Mushrooms

1⁄2 cup olive oil
12 large cremini mushrooms, stems roughly chopped
8 cloves garlic, chopped
1 small shallot, chopped
3 tbsp. chopped parsley
1-2 tbsp. chopped sage
1 egg white
2 1/2  cups grated Gruyère
1⁄2 cup panko bread crumbs

1. Heat oven to 375°. Carefully de-stem and clean out gills of mushrooms. Save stems. Clean mushrooms with a damp cloth and then carefully toss 2 tbsp. oil, the mushroom caps, salt, and pepper on a baking sheet. Arrange open end down on baking sheet. Cook for 20 minutes. Remove and place in fresh pan or dish.
2. Saute shallot in 2 tbsp olive oil until soft. Add chopped mushroom stems along with salt, pepper, pinch of oregano, pinch of sage. Toss 3-4 minutes. Add chopped garlic and a tad bit more olive oil, if the pan seems dry. Cook 3-4 minutes until garlic has softened and is very fragrant. Let cool
3. Once mixture is cool, add the Gruyere cheese, bread crumbs, egg white and a little more seasoning. Toss and then stuff the mushrooms.
4. Increase your oven to 400 degrees and put the mushrooms in for 10-12 minutes or until the cheese is bubbly and slightly brown. To finish you can put under high broiler for 2 minutes to get a crisp top.