INGREDIENTS
•12
large white button
mushrooms
•3
tablespoons olive oil
•1
garlic clove, minced
•1/3
cup chopped fresh
parsley
•2
tablespoons chopped
fresh marjoram, or 2
teaspoons dried
•1/3
cup bread crumbs
•1/4
cup Parmesan cheese
•salt
and freshly ground
•pepper,
to taste
•1/2
cup dry white wine
DIRECTIONS
Preheat
oven to 350 degrees F.
Remove mushroom caps
and set aside; mince
the stems. Heat olive
oil in a small
saucepan, and sauté
stems with garlic over
medium heat for about
3 minutes. Remove from
heat and stir in
parsley, marjoram,
bread crumbs, and
cheese. Season with
salt and pepper. Mound
stuffing into mushroom
caps. Arrange
mushrooms in a lightly
buttered 11x7-inch
baking pan, pour in
wine, and bake for 10
minutes. Then turn the
oven to broil and
place pan two inches
from heat for 1 or 2
minutes, until
mushroom tops are
golden brown.
