Stuffed Portabella Mushrooms

1. 1

   Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally.

2. 2

   Transfer to a large bowl.

3. 3

   Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and saute onion, stirring, until tender.

4. 4

   Add garlic and saute, stirring, 1 minute.

5. 5

   Add chopped mushroom stems and salt and pepper to taste and saute, stirring, until tender, about 3 minutes.

6. 6

   Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated.

7. 7

   Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.

8. 8

   Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes.

9. 9

   Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste.

10. 10

    Cook, covered, until just tender but still juicy and mound filling in caps.

11. 11

    Heat mushrooms until hot, about 3 minutes.

12. 12

    Serve sprinkled with remaining bread crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.