12 large mushrooms
2 tablespoons olive oil
2 tablespoon red wine
1 1/2 cups bread crumbs
3/4 cup Asiago or Parmesan cheese, grated
1/2 teaspoon garlic, minced
Preheat the oven to 375F. Remove the stems from the mushrooms. Heat the oil in a skillet. Mince the stems and cook them in the oil for 3 minutes. Add the wine and cook for 1 minute longer. Remove from the heat. Toss in the remaining ingredients. Divide the stuffing into the mushroom caps. Bake on a lightly greased cookie sheet for 30 to 40 minutes or until lightly browned. Serve warm. Makes 12.
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