Add olive oil to small saucepan.

In a food processor, add the cilantro, garlic, and 1/2 the chopped shallot.

Pulse until cilantro is thoroughly chopped and garlic and shallot are incorporated.
You might need to add a teaspoon of olive oil to facilitate this process.

Remove cilantro purée and add to saucepan with olive oil.

Simmer on low for 10 minutes or until the oil is fragrant.

Strain the oil and puree through a fine-mesh sieve for 5 minutes saving the oil and cilantro purée in separate containers.
The oil can be stored in the refrigerator for up to a week and used just like plain olive oil in any other recipe.

Heat the oven to 375F.

Lightly spray a foil-lined baking sheet with olive oil spray.

While the cilantro oil is straining, gather the mushroom stems, red pepper, feta, pepperoncini, capers, remaining shallot, balsamic vinegar, panko, and spinach in a medium mixing bowl.

Toss to mix well.

Add the cilantro purée and 2 tablespoons cilantro oil to the stuffing mixture.

Taste and add salt and pepper as needed.

Season the mushroom caps with salt and pepper.

Stuff with the above mixture and top with a little of the parmesan cheese.

Drizzle with cilantro oil and bake for 10-15 minutes depending on the size of your caps.

Remove the stuffed mushrooms from the oven when done and let cool for a minute or two.

Add a drizzle of cilantro oil on your serving plate and top with the magnificent stuffed mushrooms. Enjoy!