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Stuffed Mushrooms w/ Marsala Wine

What you need: 

12-16 large button mushrooms, stemmed and stems reserved
2 tablespoons extra virgin olive oil, divided
2 tablespoons vegan marsala, sherry or port
3/4 cup soft bread crumbs, ground
1 tablespoon finely chopped fresh parsley
2-3 cloves garlic, chopped finely
salt and fresh pepper, to taste

What you do: 

1. Preheat oven to 375 degrees F. Finely chop the reserved mushroom stems. Heat 1 tablespoon of the oil in a non-stick skillet over medium-high heat.
2. Add the stems and cook, stirring occasionally until most of the liquid from the mushrooms has evaporated. Add marsala carefully and cook, stirring occasionally until most of it has evaporated.
3. Remove from heat. Add the bread crumbs, parsley, garlic, salt and pepper. Stir well to combine it all. Lightly oil a baking sheet.
4. Spoon the filling evenly into the caps and place in a single layer on the baking sheet. Dab the tops with the remaining oil. Bake for about 30 minutes, or until nicely browned. Allow them to cool before serving.

Preparation Time: 
Cooking Time: 
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This is pretty much exactly the recipe in Mediterranean Vegan. It doesn't mention that you should only cook the mushrooms a couple of minutes and I overcooked mine a bit, especially after I added the wine. But it doesn't seem to matter because everyone scarfed them down at our extended family Thanksgiving.  They were more delicately flavored than the ones my mom makes with lots of garlic and walnuts, but I think that is why they were appealing to all the kids as well. Not sure how to add stars but I would say 3 to 4 stars.

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