Ingredients
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6 large portabella mushrooms
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1 medium onion, minced
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olive oil (for frying)
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1/2 cup breadcrumbs
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1/2 cup white wine (or pale sherry )
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1/2 cup grated parmesan cheese or 1/2 cup pecorino cheese
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chopped fresh parsley
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4 -8 tablespoons melted butter
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3 finely chopped fresh sage leaves
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dried rosemary
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salt and black pepper
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1 garlic clove, crushed
Instructions
- Remove the stalks from the mushrooms and chop.
- Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
- Mix the breadcrumbs, parsley, herbs and cheese together.
- Add the wine and melted butter to the saucepan, then add the dry ingredients.
- Season to taste with salt and pepper.
- Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
- Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
- Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.