- Clean mushrooms with a soft brush. Snap stems out of mushroom caps, careful not to break the cap.
- Heat Olive Nectar in large skillet over medium-high heat. Add garlic and chives and cook about 1 minute. Add mushroom caps and cook about 2 minutes. Pour in sherry and soy sauce, adding salt and pepper to taste. Toss mushroom caps well and cook until tender.
- Oil a shallow tart pan or other oven-proof serving dish. Place mushroom caps upside-down in pan or dish, so bowl shape of cap can capture the shredded cheese. Sprinkle shredded cheese into mushroom caps.
- Place under hot broiler until cheese bubbles and slightly browns, about 1 minute.