This is a great appetizer recipe or you could make it as a light meal with salad and crusty bread or for a delicious lunch. I love portabella mushrooms but could not get any the other night when I made these so I used large brown and served 2 per person. If you would like to see other photos of this recipe or read other reviews please click here.

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

Method

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.

All photos taken by me unless otherwise stated.