Ingredients
6 portabella mushroom caps
1 cup schredded fontinella cheese
1 cup Italian style bread crumbs
1/2 cup pine nuts
White Wine Worchestershire sauce
Preparation
Remove the stems from the mushroom caps and wash and dry caps. Combine cheese, bread crumbs, and pine nuts in a medium size bowl. Sprinkle with White Wine Worchestershire sauce until moist. Ingredients should pack together nicely when moist. Stuff the mushroom caps with mixture and sprinkle a bit more sauce on top. Wrap in aluminum foil and grill or broil until cheese is melted and the they are slightly crispy on top. Approximately 10 to 15 minutes.
