|3 tablespoons||Olive oil|
|1 cup||Coarse fresh bread crumbs|
|1 medium||Onion; finely chopped|
|1 tablespoon||Minced garlic|
|4 mediums||Portabella mushrooms stems finely chopped|
|3||Canned plum tomatoes; chopped|
|½ teaspoon||Chopped fresh sage|
|½ cup||Dry white wine|
Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally.
Transfer to a large bowl. Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and saute onion, stirring, until tender. Add garlic and saute, stirring, 1 minute. Add chopped mushrooms stems and salt and pepper to taste and saute, stirring, until tender, about 3 minutes. Add tomatoes, sage, and ¼ cup wine and cook, stirring, until almost all liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining ¼ cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
Serve sprinkled with remaining bread crumbs.
Converted by MC_Buster.
Per serving: 493 Calories (kcal); 41g Total Fat; (85% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW CL9416 Converted by MM_Buster v2.0n.
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