1. Preheat the oven to 350 F. Gently clean the
mushrooms with a damp cloth. Remove the stems and
chop them finely.
2. Heat the oil (or water) in a skillet. Add the
onion and cook until golden. Add the garlic and cook
1 minute more. Add the chopped mushroom stems, basil,
oregano, and parsley, and cook 5 minutes, stirring,
occasionally. Add the bread crumbs, petter, soy
sauce, and sherry, and heat, stirring for 2 minutes.
Add additional salt and pepper if needed.
3. Place the mushroom caps, open side up, in a
lightly oiled baking dish. Fill each cap with the
bread crumb mixture, forming a mound with your fingers.
4. Bake for 15 minutes and serve hot.
"The High Road to Health" by Lindsey Wagner and Ariane
Spade.
