Ingredients

Makes 6

　　2 tablespoons olive oil, plus more for the baking sheet

　　6 portobello mushrooms, stems removed and reserved

　　1/4 cup finely grated Parmesan cheese (1 ounce)

　　1/4 cup plain dry bread crumbs

　　3 tablespoons finely chopped fresh flat-leaf parsley

　　3 tablespoons chopped fresh chives

　　2 shallots, thinly sliced

　　1 pound white or cremini mushrooms, sliced

　　1/2 cup dry white wine

　　1/2 cup heavy cream

　　1 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　

Step 1

Preheat the oven to 350°F. Lightly oil a rimmed baking sheet. Arrange the portobello caps, gill sides down, on the sheet. Bake until tender, 20 to 25 minutes. Transfer to a plate to cool. Preheat the broiler.

　　

Step 2

Stir together the cheese, bread crumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.

　　

Step 3

Chop the portobello stems into 1/2-inch pieces. Heat the remaining tablespoon oil in a large skillet over medium heat until hot but not smoking. Add the shallots; cook, stirring, until softened, about 2 minutes. Add the sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes. Add the wine; cook until most of the liquid has evaporated, about 2 minutes. Stir in the cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper. Remove from heat.

　　

Step 4

Arrange the portobello caps, gill sides up, on a clean baking sheet. Divide the mushroom mixture and then the crumb mixture among the caps. Broil until bubbling and golden brown, about 2 minutes.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.