Marc

Makes 4 servings (as a light entree)


1 large garlic clove, finely minced
2 tablespoons fresh Italian parsley, finely minced
Zest of 1/2 lemon
1/4 cup butter, at room temperature
4 large portobello mushrooms
Salt and pepper
2 tablespoons olive oil
3/4 cup finely chopped red onion
2 Roma tomatoes, seeded and finely chopped
1 cup mushroom or vegetable broth (divided)
2 cups fresh whole-wheat bread crumbs (from 3 slices of day-old sandwich bread)
2 tablespoons chopped fresh basil
1/4 cup grated parmesan cheese
1/4 cup dry sherry

Preheat the oven to 400 degrees. In a small bowl, combine the garlic, parsley, lemon zest and butter. Set aside.

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