Move oven rack to upper-middle position, and preheat oven to 400 degrees F.
Lightly spray baking sheet or 3-quart baker with nonstick cooking spray.
In medium non-stick skillet, add 1 teaspoon olive oil and preheat pan over medium heat. Add shallots, and cook, stirring often, until softened and golden, about 7-8 minutes. Stir in Holland House White Cooking Wine and cook until all of the liquid is evaporated, about 3-5 minutes.
Meanwhile, rinse the mushrooms, pat them dry, and remove and discard the stems. Place the mushrooms on the baking sheet/baker and brush 2 tablespoons of olive oil over all the mushrooms, and then sprinkle lightly with salt.
In a small bowl combine caramelized shallots, goat cheese, lemon juice and zest, Worcestershire sauce, pepper, garlic powder, herbs, pine nuts, and panko. Mix until creamy and combined.
Fill each mushroom with a heaping teaspoon-full of the filling.
Brush the tops of the mushrooms with the remaining 2 teaspoons of olive oil.
Bake for 15-20 minutes, or until the tops of the stuffed mushrooms are browned.
Cool for a couple of minutes, garnish with herbs, lemon zest, and toasted pine nuts. Serve.
Makes about 30 stuffed mushrooms.
Instead of cooking wine, you can use chicken broth or white grape juice.