Recipe

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• 4 large portabella mushrooms or 4 large equivalent button mushrooms
• 3 tbsp chopped fresh parsley (italian )
• 4 tbsp butter
• 2 large shallots, chopped fine
• 1 large garlic clove, chopped fine
• 1/4 cup chicken broth
• 1/2 cup white wine
• 1 cup seasoned bread crumbs
• olive oil

• 1 Clean and stem mushrooms.
• 2 In a small saucepan heat chicken stock over medium heat. Add mushrooms and cover, simmer 3 minutes or until just tender.
• 3 Remove mushrooms and place top down, snuggly, in a low baking dish, set aside.
• 4 Pour off half the stock from the saucepan and add the butter, parsley, shallots, garlic and white wine to the pot. Bring to boil.
• 5 Meanwhile mix bread crumbs with olive oil until damp and fill the mushrooms with the mixture.
• 6 Pour pot contents over the mushrooms, gently allowing the liquid to fall into the baking dish.
• 7 Broil mushrooms 4 inches from heat for about 5 minutes or until browned.
• 8 Transfer to serving plate pouring over any juices that collected in the baking dish.