Garlicky Stuffed Portobellos

• 4 5-inch portobello mushroom caps
• 2 3/4 cups whole grain breadcrumbs
• 1 cup freshly grated Parmesan cheese
• 2 Tbs. finely chopped fresh rosemary, plus sprigs for garnish
• 6 cloves garlic, minced (about 2 Tbs.)

1. Preheat oven to 375F.
2. Scrape out and discard gills from undersides of mushroom caps with spoon.
3. Remove and discard stems.
4. Arrange mushrooms, stem-side up, in shallow baking dish.
5. Combine remaining ingredients in medium bowl.
6. Stir in 3 Tbs.
7. water, and season with salt and pepper to taste.
8. Stuff mushroom caps with garlic mixture, pressing down firmly.
9. Fill baking dish with 1/4 inch water.
10. Cover dish with foil, and bake 30 minutes, or until mushrooms are tender.
11. Uncover, and broil 1 to 2 minutes, or until tops are lightly browned, being careful not to burn.
12. Garnish with rosemary sprigs, and serve immediately.
13. Note: If you want to make fresh breadcrumbs, tear up 4 to 5 slices of bread, place in food processor or blender, and process until finely ground.

caps, whole grain breadcrumbs, parmesan cheese, fresh rosemary, garlic

Taken from www.vegetariantimes.com/recipe/garlicky-stuffed-portobellos/ (may not work)