Stuffed Mushroom Caps

serves 4

4 large Portobello mushrooms
1/8 cup butter or margarine
1/2 cup breadcrumbs
4 teaspoons sesame seeds
pinch each dried cilantro, dried thyme, salt and pepper
1/2 cup grated hard cheese such as Parmesan

Preheat oven to 400 degrees F and brush a rimmed baking sheet with oil.
Pull the stems from the mushroom caps and put the caps on the baking sheet, stem side up.Chop the stems finely.
Melt the butter in a pan over medium heat and add the chopped mushroom stems Cook 4-5 minutes, until soft. Take the pan off the stove.
Stir in breadcrumbs, sesame seeds and herbs/spices into the pan.
Spoon filing into the mushroom caps. Sprinkle each with the grated cheese.
Bake 15-20 minutes. The stuffing should be golden brown and the cap should be tender.

source: The Redwall Cookbook, Brian Jacques

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