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STUFFED MUSHROOMS


1 lb. finely chopped mushrooms
1 stick butter
1/3 cup sweet vermouth
1 cup seasoned breadcrumbs
1 large onion, diced fine
3 tbsp. parmesian cheese

Melt butter in wok.
Cook onion until it turns tender and soft.
Add chopped stems, breadcrumbs and cheese and fry it till it turns brown lightly.
Add Sweet Vermouth last. Toss lightly to combine well.
Stuff in mushroom caps.
Bake at 350° oven for 15 minutes.