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 pecorino cheese
• chopped fresh parsley
• 4-8 tablespoons melted butter
• 3 finely chopped fresh sage leaves
• dried rosemary
• salt and black pepper

Directions

1. 1

   Remove the stalks from the mushrooms and chop.

2. 2

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

3. 3

   Mix the breadcrumbs, parsley, herbs and cheese together.

4. 4

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

5. 5

   Season to taste with salt and pepper.

6. 6

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

7. 7

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

8. 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.