* 2 big breakfast or Portobello mushrooms each for a starter
* '''Stuffing'''
* 85 g (3½ oz) Butter
* 1 medium Onion, peeled and finely chopped
* 3 cloves of Garlic, peeled and crushed
* 50 g (2 oz) stale Breadcrumbs
* 150 ml (1/4 pint) Chicken Stock
* 100 g (2 oz) Grated Parmesan Cheese
* 1 tablespoon freshly chopped Parsley
* '''Wine Stock'''
* 1 small glass white wine or sherry
* 25 g (1 oz) Butter

===Method===
* Brush the Mushrooms clean, don't wash them.
* Remove the stems from the Mushrooms and finely chop them.
* Melt 100g of Butter Fry the Garlic until it colours, don't burn it.
* Add the Onions and Mushroom stems and Fry for about 5 minutes.Add the Chicken Stock, bring to the Boil, reduce the heat and simmer until it has reduced by half
* Take off the heat and add the remaining stuffing ingredients and mix well.
* Stuff the Mushrooms with this mixture and lay them out on a greased oven tray.
* Melt 1 tablespoon of Butter in a pan and whisk in the Wine, pour this wine Stock over the Mushrooms and Bake for 15 minutes.
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