Chop the mushrooms stems.

Put the 2 tablespoons butter in a sauté pan, and melt it. Add the shallots, and sauté until they are translucent. Add the spring onion and parsley, and sauté about 10 seconds.

Add the mushrooms, sauté about 30 seconds, then add the sherry. Lower the heat and cook about 5 minutes, stirring occasionally.

Remove the cookwell from the Nesco, and preheat it to 375.

Put the cooked mushroom mixture in a mixing bowl. Melt the remaining butter in the pan, being sure not to burn it.

Add the breadcrumbs and cheese to the mushroom mixture, and mix well. Pour the melted butter over and mix thoroughly.

Put the mushrooms on the rack of the Nesco. Stuff each mushroom, and top with a slice of fresh mozzarella.

Add the wine and enough water just to come up the bottom of the mushrooms. Place the cookwell in the Nesco, cover and cook about 15 minutes.