4 large potobello mushrooms or 16 large white button mushrooms
1 reci[e Vegetartean or Roasted Stuffing
1 cup tomato sauce
1/2 cup chicken stock
1 tablespoon chopped fresh Italian parsley
2 tablespoons freshly grated Parmigiano or Reggiano cheese
2 tablespoons Italian Bread Crumbs
Stuffed Mushroom Caps
Preheat oven to 500 °. Remove the mushroom stems and disguard them. Fill the caps with stuffing.
In a medium bowl, mix together the tomato sauce, chicken stock and parsley and pour into an 11 x 13 inch baking dish. Place the stuffed mushrooms into the pan. Sprinkle the tops of mushrooms with cheese and bread crumbs. Bake for 15 minutes, remove from sauce and serve (the sauce is used for cooking the mushrooms only) some will be absorbed during the cooking time.
The wonderful meaty taste of portobello mushrooms lends itself to many uses. For a fast. easy appetizer or side dish, marinate portobellos in Balsamic vinegar or your favorate vinaigrette for 15-30 minutes. Cook in a large saute pan woth 2 tablespoons of olive oil until well browned, about 2-3 minutes per side. Serve whole or cut into slices.