Ingredients

The following ingredients have 4 Servings
  • 12 ounces fresh mushrooms (about 12 large mushrooms)
  • 1/2 cup finely chopped onion
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/3 cup Vermouth (white)
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan

Instruction

  • Preheat oven to 350F.
  • Remove stems from mushrooms; set caps aside. Coarsely chop the stems.
  • Cook chopped mushroom stems and onions in 1 Tbsp of oil in a large skillet over medium-low heat for 5 minutes or until tender. Stir in parsley, basil and Vermouth. Simmer 10 minutes or until wine is absorbed; remove from heat; cool for 5 minutes. I spread mine out on a plate for fasting cooling.
  • Stir in cheeses. Fill mushroom caps with cheese mixture and place in an 8×8-inch baking pan. Bake for 15 minutes or until filling is hot and cheese is melted.