Stuffed Black Mushrooms

Name: Stuffed Black Mushrooms
Ingredients: 6 large portabella mushrooms; 1 medium onion, minced; 1 garlic clove, crushed; olive oil (for frying); 1/2 cup breadcrumbs; 1/2 cup white wine (or pale sherry ); 1/2 cup grated parmesan cheese or 1/2 cup pecorino cheese; chopped fresh parsley; 4 -8 tablespoons melted butter; 3 finely chopped fresh sage leaves; dried rosemary; salt and black pepper

12 ingredients

8 steps

Ingredients

6 large portabella mushrooms
1 medium onion, minced
1 garlic clove, crushed
olive oil (for frying)
1/2 cup breadcrumbs
1/2 cup white wine (or pale sherry )
1/2 cup grated parmesan cheese or 1/2 cup pecorino cheese
chopped fresh parsley
4 -8 tablespoons melted butter
3 finely chopped fresh sage leaves
dried rosemary
salt and black pepper

Directions

1

Remove the stalks from the mushrooms and chop.
2

Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
3

Mix the breadcrumbs, parsley, herbs and cheese together.
4

Add the wine and melted butter to the saucepan, then add the dry ingredients.
5

Season to taste with salt and pepper.
6

Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
7

Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
8

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.