Stuffed Mushrooms with Browned Shallots and Garlic

Total time: 20 minutes
   Use white button or brown cremini for this.  If you want to use the larger portabella you will probably only want to do 2 or 4, depending on size.  

 Ingredients:

• 6 large mushrooms, (1 1/2 - 2" diameter, 4 - 5cm)
• 2 shallots
• 3 cloves garlic
• 3 tsp olive oil
• 1 tsp soy sauce
• 3oz (90gr) soft goat cheese  it comes in a little 4-sided pyramid shaped carton; my 'brand' is Chevraux, I think in the U.S. it's Chavrie
• Tomato Sauce:
• 4oz (120ml) tomato sauce
• 1 tsp Balsamic vinegar
• 1/2 tsp soy sauce
• 1 tsp dried basil  

 Instructions:

• Clean mushrooms, removing stems. 
• Roughly chop the shallots and mince garlic.
•  Heat 2 tsp oil in a nonstick skillet over medium-high heat. 
• Add shallots and garlic and sauté until shallots start to brown, about 10 minutes. 
• Put shallots, garlic in a small bowl, add goat cheese and mix well. 
• Add 1 tsp oil and soy sauce to the same skillet.  
• Add mushroom caps and sauté until light brown, 3 - 4 minutes, turning once. 
• Remove and place on a baking sheet - with a lip so they don't slide off. 
• Spoon goat cheese mixture into mushroom caps, dividing evenly. 
• Bake in 375F (180C) oven for 10 minutes, until they are light brown. 
• Tomato Sauce:
• Heat all ingredients in a small saucepan.
• To finish: 
• When mushrooms are done remove from oven. 
• Spoon some tomato sauce onto the bottom of 2 small plates. 
• Divide the mushrooms and arrange on sauce. 
• Serve, garnished with olives if you have them.