Stuffed portobello mushrooms

Stuffed portobello mushrooms

4 large portobello mushrooms

Marinade:

1/3 c medium dry sherry
3 T red wine vinegar
1 T minced garlic
1 T minced shallot
1/2 c olive oil
1/2 c canola oil
3 T minced fresh herbs (basil, parsley, thyme, sage, and/or chives)
salt and pepper to taste

In a small saucepan boil sherry until reduced by about half and let cool. In a bowl whisk together the sherry, vinegar, garlic, shallot, oils, herbs, and salt and pepper.

Remove stems from mushrooms (you can use them in soup some other time). Add mushroom caps to a large plastic bag. Pour the marinade in and seal the bag, pressing out extra air. Put bag in a bowl. Marinate in the fridge, turning bag once or twice, at least 30 minutes and up to 2 hours.

Stuffing:

1 white onion
1/4 c unsalted butter or vegan butter substitute
1 T minced basil
1/4 c minced parsley
1 1/2 c fine bread crumbs
1 c fresh grated Parmesan

Preheat oven to 350°F.

Mince the onion. Saute in butter or vegan substitute until soft. Transfer to a bowl and stir in remaining stuffing ingredients and salt and pepper to taste.

Remove mushrooms from bag and arrange gill side up in a large baking pan. Divide stuffing among mushrooms and press evenly into caps.

Pour:

1/2 cup warm water
1/4 cup medium dry sherry

around mushrooms and bake 20 to 25 minutes, or until stuffing is golden brown.