2 tablespoons unseasoned dry bread crumbs
Method
Preheat oven to 350ºF.
Separate mushroom caps from stems; set
aside.
On a shallow baking pan place caps
rounded side up. Using 2 tablespoons of
the olive oil, brush outside of
mushrooms; turn mushrooms cavity side up;
set aside.
Chop mushroom stems (makes about 3/4
cup).
In a small skillet heat remaining 1
tablespoon olive oil until hot. Add
chopped mushroom stems; cook, stirring
frequently, until golden, about 3
minutes.
Stir in roasted peppers, garlic, salt and
black pepper; cook and stir, until garlic
is fragrant, about 2 minutes.
Add wine; cook, stirring constantly,
until evaporated, about 1 minute.
Remove from heat; stir in cheese and
bread crumbs.
Fill reserved mushroom caps with sauteed
mushroom mixture, dividing evenly.
Bake until mushroom caps are tender,
about 15 minutes.
Serves 4
