Active Time

　　30 min

　　Total Time

　　30 min

　　These mushrooms go well with the creamy Parmesan polenta , making a fine vegetarian meal.

　　

Ingredients

Makes 2 servings (4 as a side dish)

　　3 tablespoons olive oil

　　1 cup coarse fresh bread crumbs

　　1 medium onion, finely chopped

　　1 tablespoon minced garlic

　　4 medium portabella mushrooms (3/4 lb), stems finely chopped

　　3 canned plum tomatoes, chopped

　　1/2 teaspoon chopped fresh sage

　　1/2 cup dry white wine

　　

Step 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. Transfer to a large bowl.

　　

Step 2

Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.

　　

Step 3

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 1/4 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.

　　

Step 4

Serve sprinkled with remaining bread crumbs.