Stuffed Mushrooms (Funghi Imbottiti)

• 1 Lb. large mushrooms (preferably Portobello)
• 6 Tbs grated Parmesan cheese
• 1 clove garlic, chopped
• 1 small onion, chopped
• 1 Cup bread crumbs
• 3 Tbs. chopped parsley
• 6 Tbs melted butter
• 4 Tbs olive oil
• Salt and pepper to taste
• 1/4 Cup Sweet Marsala (optional)

1. Clean and remove stems. Finely chop.
2. Heat sautee pan to medium and add the olive oil.
3. Add chopped mushroom stems, onion and garlic and sautee around 5 minutes until liquid is reduced to almost nothing and mushroom are a bit browned. (Optional) At this point add the Marsala and reduce.
4. Add to the mixture, the bread crumbs and parsley.
5. Put mushroom caps in buttered baking dish and spread 4 Tbs of the melted butter inside cap. Fill with mushroom mixture. Sprinkle with cheese and drizzle remaining butter over .
6. Bake in 350 degree oven for 20 minuted until bubbly and a bit browned.
7. Bon Appetit!

mushrooms, parmesan cheese, clove garlic, onion, bread crumbs, parsley, butter, olive oil, salt, sweet marsala

Taken from www.epicurious.com/recipes/member/views/stuffed-mushrooms-funghi-imbottiti-52812061 (may not work)