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Title: Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic

16 - large white button mushrooms, washed, stemmed, and stems reserved
2 T olive oil
2 T marsala or sherry
3/4 C bread crumbs
1 T fresh parsley, chopped
2 - cloves garlic, finely chopped
0 - salt and pepper to taste

Preheat the oven to 375° F. Cut off and discard the tough tips of the reserved mushroom stems, and chop the rest finely.

Heat 1 tablespoon of oil in a medium non-stick skillet over medium-high heat. Add the chopped stems and cook, stirring occasionally, until most of the liquid released from the stems has evaporated, 2-3 minutes. Carefully add the marsala. Cook, stirring occasionally, until most of the marsala has evaporated, about 2 minutes. Remove from the heat. Add the bread crumbs, parsley, garlic, salt, and pepper; stir well to combine.

Lightly oil a baking sheet. Rub the rounded sides of the mushroom caps with olive oil. Arrange the mushroom caps, gill side up, in a single layer on the baking sheet. Spoon the filling evenly into the caps, then dab the tops with the remaining oil. Bake for about 30 minutes, or until nicely browned.

From Mediterranean Vegan Kitchen
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