• In microwaveable glass measuring cup, combine porcini and wine. Cover with plastic wrap, leaving a vent. Microwave on high for 2 minutes or until bubbling. Let stand for 10 minutes or until softened. Drain through fine sieve lined with coffee filter, saving liquid. Rinse and chop porcini mushrooms.
• Grease large baking sheet with olive oil. In small skillet, heat olive oil over medium heat; sauté onion and garlic for about 5 minutes or until softened. Add tomato, rosemary, salt, pepper, and the reserved porcini and porcini liquid. Increase heat to medium-high; cook for about 3 minutes or until mixture no longer smells of alcohol. Stir in bread crumbs and parsley.
• Preheat broiler. Remove stems and gills carefully from Portobello mushrooms. Season with salt, pepper and olive oil. Roast mushrooms face side down in oven for 10 minutes until slightly tender.
• Flip mushrooms face side up and spoon some of the porcini stuffing into each mushroom cap, pressing lightly to help stuffing adhere. Place on prepared pan, stuffing side up. Sprinkle mushrooms with Parmesan. Broil for 5 minutes or until hot and browned. Serve hot or at room temperature.

Tip: Don’t make the soft bread crumbs too small or too large, they should be about the size of small peas.

Recipe Provided by Chef Sharon Sanders