Stuffed Mushroom Caps

serves 4

4 large Portobello mushrooms
1/8 cup butter or margarine

1/2 cup breadcrumbs, preferably whole wheat

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