2 tablespoons olive oil
1/2 red onion, finely chopped
4 garlic cloves, sliced
1/8 teaspoon red pepper flakes
3/4 pound white button mushrooms, sliced
1 bay leaf
3/4 cup white wine
1 (14 1/2- ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 large egg
3/4 cup Italian Bread Crumbs
1/2 cup grated Romano cheese
Makes 2 to 2 1/2 cups
Pour theolove oil into a nonstick saute pan and cook the onions over medium-low heat until soft, about 3 minutes. Add the garlic and red pepper flakes and continue cooking for 5 minutes. Increase the heat to high, add the sliced mushrooms and the bay leaf and cook for 2 minutes longer, stirring well to prevent sticking. Add the wine and cook until it has all evaporated, 3 more minutes.
Drain the stewed tomatoes and reserve their juices. Chop the tomatoes roughly, add them to the saute pan, reduce the heat to medium and cook for 2 minutes. Add the parsley and the basil, stirring well. Pour in the juice of the stewed tomatoes and cook over medium-low heat for 5 minutes, stirring occasionally. The mixture should be fairly thick and almost dry. If it is very watery, cook for 3 minutes more.
Transfer the mixture to a large mixing bowl. Add the egg, bread crumbs and cheese. Mix until it is all incorporated. The stuffing should be very thick and fairly moist. If it is still watery add more cheese and bread crumbs.