INGREDIENTS

INSTRUCTIONS

Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until
hot but not smoking and lightly brown bread crumbs, stirring occasionally.
Transfer to a large bowl. Heat 1 tablespoon oil in skillet over moderately
high heat until hot but not smoking and saute onion, stirring, until
tender. Add garlic and saute, stirring, 1 minute. Add chopped mushrooms
stems and salt and pepper to taste and saute, stirring, until tender, about
3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until
almost all liquid is evaporated. Set aside half of bread crumbs and stir
mushroom mixture into remaining bread crumbs.
Heat remaining tablespoon oil over moderately low heat until hot but not
smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn
mushroom caps over and add remaining 1/4 cup wine and salt and pepper to
taste. Cook, covered, until just tender but still juicy and mound filling
in caps. Heat mushrooms until hot, about 3 minutes.
Serve sprinkled with remaining bread crumbs.
Converted by MC_Buster.
Per serving: 493 Calories (kcal); 41g Total Fat; (85% calories from fat);
2g Protein; 13g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW CL9416
Converted by MM_Buster v2.0n.

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