Preheat oven to 350 degrees.
1. Heat basting oil in saute pan on MEDIUM, until oil faintly smokes. Add shallots and
mushrooms; cook, stirring, until softened, 2-3 min. Season to taste with salt and
pepper.
2. Add raisins and white wine, simmer until liquid is reduced by half (1-2 min). Add
heavy cream; simmer 1-2 min, until liquid is reduced and mixture thickens. Remove
from heat; fold in cheese.
3. Place shells on baking sheet; toast in oven 1-2 min. Remove from oven; fill each with
about 1/2 Tbsp filling. Return to oven; bake about 5 min. Let rest 1-2 min; garnish
with chopped chives.