pumpkin bread stuffed mushrooms

We had an open house for new church members last weekend. Somewhere along the way in my menu planning, this combination came to my mind, so I took a shot -- and it worked. You could use either of the pumpkin bread recipes here or here.
Preheat oven to 375.

18-24 cremini mushrooms
3 Tbsp butter
2 small shallots, chopped fine
2 large garlic clove, minced
2 Tbsp chopped fresh rosemary
1/2 cup crumbled pumpkin bread
4 Tbsp white wine
salt and pepper

Separate the stems from the caps, brush the caps clean and set them in a shallow baking dish or baking sheet. Dice the mushroom stems into a small pieces. Melt the butter in a sauté pan and add the stems, shallots, and garlic. Cook until shallots are translucent and mushrooms are soft -- 3-4 minutes. Add rosemary and pumpkin bread. Let the bread soak up the butter and then add the wine; cook the whole mixture another 3-4 minutes. Season to taste.

At this point, you have choices beyond what I did with my mushrooms. You can add other herbs (thyme, oregano), diced apples (Granny Smiths might give a little tartness), walnuts or pine nuts, or even bacon. You can also pulse the mixture in the food processor to make it more of a paste. I chose the chunky style and spooned it right out of the pan (after it cooled a little) into the mushroom caps.

Cook the mushrooms uncovered for about twenty minutes; let them rest for about five minutes before serving.

Peace
Milton