Parsley and Garlic Stuffed Portobello Mushrooms

Ingredients

• About 1/3 cup extra-virgin olive oil, divided

• 1/3 cup finely chopped cipollini onion

• 1/2 tsp minced garlic

• 1/3 cup matzo meal

• 1/4 cup finely chopped Italian parsley

• 1/8 cup dry white wine

• Salt and freshly ground black pepper to taste

• 2 large portobello mushrooms

Instructions

1. Heat oven to 350 degrees. Line a large baking pan or rimmed cookie sheet with parchment paper.

2. In a nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes. Add the garlic and cook just until the garlic is aromatic, about 1 minute. Remove from heat and place the onions and garlic in a bowl. Stir in the matzo meal, parsley, wine, 1 tablespoons olive oil, 1/2 teaspoon salt and several grinds of pepper, or to taste.

3. Clean the mushrooms with a soft brush or a damp paper towel. Remove the stems with a paring knife. Use a spoon to scrape out the gills. Rub the mushrooms generously with olive oil , inside and out. Set the mushrooms on the baking pan.

4. With a spoon, fill the mushrooms with equal amounts of stuffing. Drizzle the remaining 4 tablespoons or so olive oil evenly over the filled mushrooms.

5. Bake for 30 minutes, or until golden brown. If desired, drizzle over a little more oil before serving. Serve warm.