1 teaspoon olive oil 2 large shallots, minced 2 garlic cloves, minced 1 cup shiitake mushrooms, sliced 1/2 cup white wine, plus 2 tablespoons 1 cup gouda cheese, cut into small cubes 2 teaspoons fresh thyme, chopped 1 Tablespoon fresh basil, chopped 1 Tablespoon fresh Italian parsley, chopped 3/4 lb. salmon fillet, cut in half to form 2 fillet pieces about the same size Salt and freshly ground black pepper
Preheat the oven to 375°F. Heat the olive oil in a medium skillet over medium heat. Add the shallots and cook for 1 minute. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 2 minutes. Add 1/2 cup of white wine and cook until almost all the liquid evaporates. Transfer the mushroom mixture to a bowl and let cool completely. When cool stir in the gouda, thyme, basil and parsley. Adjust seasonings to taste with salt and freshly ground black pepper.
Rinse and dry the salmon fillet pieces. Season with salt and freshly ground black pepper. Cut 2 vertical slices down each fillet, about 1 inch apart being careful not to go all the way through. Stuff the cheese/mushroom mixture into the crevices and spoon the mixture generously over the top of each fillet.
Place the fillets in a lightly oiled baking pan. Drizzle the remaining white wine over the top of the salmon. Bake at 375°F for 15-20 minutes or until the fish flakes easily with a fork. Garnish with fresh basil or Italian parsley and serve.