Andrea Parker's Stuffed Mushrooms

4 portobello mushrooms, stems removed

1 cup packaged stuffing

Extra-virgin olive oil

1 cup tomato sauce

1/2 cup chicken stock

1 tbsp. chopped fresh parsley

2 cloves garlic, minced

1/2 cup freshly grated pecorino Romano cheese

1 tbsp. Italian bread crumbs

 

Preheat oven to 500 degrees. Fill mushroom caps with stuffing

and oil. In a mixing bowl, combine tomato sauce, chicken stock,

parsley, and garlic. Pour mixture into shallow baking dish. Place

mushrooms in dish and sprinkle tops with cheese and bread crumbs. Bake

15 minutes; remove from sauce (some will be absorbed by mushrooms).

Serves 4.