Hearty Portobello Stuffing

• 2 teaspoons olive oil
• 1 small onion, peeled and finely chopped
• 4 medium portobello mushrooms, stemmed and cut into 1/2-inch dice
• 1/4 cup red wine
• 1/4 cup beef broth, homemade or low-sodium canned
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 tablespoon coarsely chopped Italian parsley

1. Heat the oil in a large nonstick skillet over medium-low heat.
2. Add the onion and cook for 2 minutes.
3. Add the mushrooms and cook, stirring often, until the onions are soft and the mushrooms have released their juices, about 8 minutes.
4. Stir in the wine and broth, increase the heat to medium and cook until syrupy, about 5 minutes.
5. Stir in the salt, pepper and parsley.

olive oil, onion, portobello mushrooms, red wine, beef broth, salt, freshly ground pepper, italian parsley

Taken from cooking.nytimes.com/recipes/5321 (may not work)