Stuffed Mushrooms

1. 1

   1.

2. 2

   Preheat oven to 350 degrees.

3. 3

   Combine 3/4 c. broth, vinegar and garlic in a small bowl, let stand 15 minutes.

4. 4

   Strain through a sieve over a small saucepan and reserve garlic.

5. 5

   Bring vinegar mixture to a boil and cook until reduced to 6 tablespoons (about 6 minutes).

6. 6

   Keep warm. 3.

7. 7

   If mushrooms are large, remove brown gills and discard.

8. 8

   Remove stems and chop finely then set aside.

9. 9

   Place bread in food processor and pulse 10 times or until fine crumbs form to measure 1 cup.

10. 10

    Heat the oil in a large nonstick skillet over medium-high heat and add breadcrumbs, cooking for 4 minutes or until lightly browned, stirring frequently.

11. 11

    Stir in reserved garlic, chopped mushroom stems, chives, sage, salt and pepper and cook for 2 minutes.

12. 12

    Remove from heat; stir in 1/2 c. broth.

13. 13

    Keep warm.4.

14. 14

    Place the mushroom caps, stem sides up, on a baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes or until tender.

15. 15

    Divide bread crumb mixture evenly among mushroom caps and drizzle 1 tablespoon vinegar mixture over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.