Stuffed Mushrooms

Directions

1. 1
   1.
2. 2
   Preheat oven to 350 degrees.
3. 3
   Combine 3/4 c. broth, vinegar and garlic in a small bowl, let stand 15 minutes.
4. 4
   Strain through a sieve over a small saucepan and reserve garlic.
5. 5
   Bring vinegar mixture to a boil and cook until reduced to 6 tablespoons (about 6 minutes).
6. 6
   Keep warm. 3.
7. 7
   If mushrooms are large, remove brown gills and discard.
8. 8
   Remove stems and chop finely then set aside.
9. 9
   Place bread in food processor and pulse 10 times or until fine crumbs form to measure 1 cup.
10. 10
    Heat the oil in a large nonstick skillet over medium-high heat and add breadcrumbs, cooking for 4 minutes or until lightly browned, stirring frequently.
11. 11
    Stir in reserved garlic, chopped mushroom stems, chives, sage, salt and pepper and cook for 2 minutes.
12. 12
    Remove from heat; stir in 1/2 c. broth.
13. 13
    Keep warm.4.
14. 14
    Place the mushroom caps, stem sides up, on a baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes or until tender.
15. 15
    Divide bread crumb mixture evenly among mushroom caps and drizzle 1 tablespoon vinegar mixture over each serving.