Stuffed portabella’s

Stuffed portabella’s

4-4 inch Portabella mushrooms
1/3 cup sliced scallions (pencil onions)
1 clove garlic, minced
1/4 cup butter or olive oil
1/2 cup fine dry bread crumbs
1/2 cup shredded Parmesan or other sweet, nutty cheese
1 Tbsp. dry white wine
1 Tbsp. fresh sage or 1/2 tsp. dried
salt and pepper to taste
1/2 cup veggie broth

Rinse mushrooms, remove stems and pat dry. Chop stems and saute along with onions, garlic and butter or olive oil. Add bread crumbs, cheese, sage, wine, salt and pepper. Brush mushroom caps with olive oil and place mushroom caps in a shallow oven pan. Fill with stuffing mixture and add broth to pan. Cook at 350º until tender, 10-15 minutes. Garnish with (melted) cheese.