2 T. butter
2 T. olive oil
2 large shallots, peeled and chopped (about ¼ cup)
1 tsp. dried thyme
4 large Portobello mushrooms, stems removed, thinly sliced
16 oz. bag frozen pearl onions, thawed
¼ cup chopped fresh sage
1 cup heavy cream
1 tsp. kosher salt
½ tsp. pepper
2 cups soft fresh breadcrumbs
¼ cup olive oil
¼ cup chopped fresh parsley
2 cups grated Swiss or Emmethaler cheese
In a large skillet, heat butter and oil; sauté shallots and thyme for 3-5 minutes. Add mushrooms and cook until softened, about 3 minutes.
Stir in the onions, sage, cream, salt and pepper and cook for another 2 minutes. Pour into a 2 quart baking dish. (Can be made a day ahead up to this point, then refrigerated).
Combine all ingredients for topping in a bowl; mix well. Sprinkle over the mushrooms. Bake in preheated 350o oven for 15 minutes. Serves 6-8.