Prep the mushrooms: Remove all of the mushrooms stems, finely dice them up, and set them aside. Then clean the mushrooms by either scrubbing them with a paper towel, or you can wash them with cold water, and dry them in a salad spinner. Place these mushroom tops out on a baking sheet.

Preheat your oven to 350 degrees Fahrenheit

Make the stuffing: Get out a large pan and pour about 2 tablespoons of olive oil in it. Place this over a high heat and toss in the shallots and garlic. Saute for 2 minutes. Then toss in the mushroom stems and saute for another 3 minutes. Next toss in the thyme, smoked paprika, and brandy, stir and let the brandy reduce until there is not more liquid visible. Turn the heat to low and add in the cream cheese. Stir it until it melts through. Finally turn off the heat and add in the parmesan, gruyere, and bread crumbs, stirring until it’s all mixed in. Transfer the stuffing to a bowl.

Stuff the mushrooms: Get out a small spoon and use it to stuff all of the mushrooms. We want a good amount of the stuffing in there but don’t go overboard. Use your hands to make sure the stuffing is compacted into the mushrooms well.

Bake the stuffed mushrooms: Place these stuffed mushrooms on the baking sheet and into your heated oven. Let them bake for 15 minutes, and then take them out and let them cool off.

Serve the stuffed mushrooms at room temperature, and enjoy.