Stuffed champignons in the oven

Ingredients:

Filling

• 1/8 cup extra-virgin olive oil
• 1 small bunch fresh thyme, tied with string
• 1 onion, peeled and finely diced
• 2 small cloves garlic, peeled and finely grated
• 0.5 tsp ground cumin
• 340 g of champignons (slightly trim the stems), washed and thinly sliced
• 1/4 cup dry vermouth
• 1 cup sour cream
• 1/3 tbsp. grated parmesan, divided

Base

• 4 tablespoons unsalted butter
• 18 champignons, about 700 g, washed, stems trimmed flush with caps
• 0.5 cups dry vermouth
• 2 tablespoons toasted breadcrumbs
• 1 tbsp balsamic vinegar, to drizzle

Preparation:

1. Filling: Heat a large saucepan over medium heat.
   
   Add olive oil and carefully fold in the thyme bunch. Once it's toasted and crispy, transfer it to a paper towel to drain off any excess oil.
2. Add diced onion, salt, and black pepper to taste, and cook until the onion is soft, 3-5 minutes. Add grated garlic and cumin and reduce heat. Add sliced ​​mushrooms, season with salt and pepper to taste. Cook until the mushrooms are soft and most of the liquid has evaporated, 8-10 minutes.
3. Pour the vermouth over the mushrooms and simmer until the alcohol has almost completely evaporated, 5-8 minutes. Taste for salt.
4. Add the sour cream and return the fried thyme (leaves only) to the pan. Reduce the heat and let the sour cream melt onto the mushrooms. Don't overheat it, or it will separate. Add half the grated Parmesan. Taste and adjust the salt if needed.
5. Base: Heat a medium skillet over medium heat and add the butter and mushroom caps.
   
   Season with salt and black pepper to taste and cook over medium heat until the mushrooms release their liquid and the liquid doesn't evaporate, 5-8 minutes. Stir in the vermouth and simmer for 5-8 minutes. Taste, then set aside to cool.
6. Assembly: Preheat oven to 175°C.
   
   Once the mushrooms have cooled slightly, fill each cap with a small amount of filling. The filling should be tightly packed into the base and rise up into a mound. Arrange the mushrooms in a single layer on a baking sheet.
7. In a small bowl, mix together breadcrumbs with the remaining Parmesan cheese, then sprinkle the mixture over the mushroom caps. Bake in the oven until the mushrooms are heated through and lightly browned on top, 5 to 8 minutes.
8. Transfer to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.