Stuffed Mushrooms - cooking recipe

Ingredients

1 1/4 c. fat free chicken broth, divided
1/2 c. balsamic vinegar
1 clove garlic, minced
6 (3 inch) portobellini mushrooms
1 (1 1/2 oz.) slice French bread or other firm white bread
1 tsp. olive oil
1 Tbsp. chopped chives
1 Tbsp. chopped sage
1/4 tsp. salt
1/8 tsp. pepper
Cooking spray

Preparation

1.
Preheat oven to 350 degrees.
Combine 3/4 c. broth, vinegar and garlic in a small bowl, let stand 15 minutes.
Strain through a sieve over a small saucepan and reserve garlic.
Bring vinegar mixture to a boil and cook until reduced to 6 tablespoons (about 6 minutes).
Keep warm. 3.
If mushrooms are large, remove brown gills and discard.
Remove stems and chop finely then set aside.
Place bread in food processor and pulse 10 times or until fine crumbs form to measure 1 cup.
Heat the oil in a large nonstick skillet over medium-high heat and add breadcrumbs, cooking for 4 minutes or until lightly browned, stirring frequently.
Stir in reserved garlic, chopped mushroom stems, chives, sage, salt and pepper and cook for 2 minutes.
Remove from heat; stir in 1/2 c. broth.
Keep warm.4.
Place the mushroom caps, stem sides up, on a baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes or until tender.
Divide bread crumb mixture evenly among mushroom caps and drizzle 1 tablespoon vinegar mixture over each serving.