Preheat the Oven: Preheat your oven to 375°F (190°C).

Sauté the Mushrooms and Shallots : Heat the canola oil in a large skillet over medium heat. Add the chopped shallots and sauté until they turn translucent. Add the sliced mushrooms and cook until they release their liquid and it evaporates, leaving them golden brown.

Season the Mixture: Season the sautéed mushrooms and shallots with salt, fresh cracked black pepper, and garlic powder. Stir to combine.

Prepare the Creamy Sauce: Lower the heat to medium-low. Stir in the sour cream and heavy whipping cream, allowing the mixture to simmer gently until well combined and slightly thickened.

Assemble for Baking: Transfer the creamy mushroom mixture into small ramekins or an oven-safe dish. Top evenly with shredded mozzarella cheese.

Bake: Place the ramekins or dish into the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 1-2 minutes, keeping a close eye to avoid burning.

Serve: Remove from the oven and let cool slightly before serving. Enjoy this dish as a standalone appetizer or a complement to your main course.