Stuffed Mushrooms with Mozzarella and Parmesan

12 large fresh mushrooms

1/2 cup finely chopped onion

1 tablespoon olive oil

1 tablespoon minced fresh parsley

1/2 teaspoon dried basil

1/3 cup Vermouth

1 cup (4 oz.) Sargento® Fancy Shredded Mozzarella Cheese

1/4 cup (1 oz.) Sargento® Grated Parmesan Cheese

 

Remove stems from mushrooms; set caps aside.

 

 Coarsely chop stems.

 

Cook chopped mushroom stems and

 

onions in oil in large skillet over medium-low

 

 heat 5 minutes or until tender. Stir in parsley,

 

 basil and Vermouth. Simmer 10 minutes

 

 or until wine is absorbed;

 

 remove from heat; cool 5 minutes.

 

Stir in cheeses.

 

 Fill mushroom caps with cheese mixture

 and place in 8×8-inch baking pan.

 

Bake in preheated 350°F oven

 

 15 minutes or until filling is hot and

cheese is melted.