MARINATED STUFFED PORTABELLA MUSHROOMS

Steps:

• With a damp cloth or paper towel, wipe the portabellas to clean them.
• Remove the stems, chop and set aside.
• Mix all of the marinade ingredients together and place into a Ziplock bag.
• Add the mushroom caps and seal.
• Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
• To make the stuffing, begin heating olive oil in a large skillet.
• Add reserved mushroom stems, onions, celery and garlic.
• Cook until veggies start to soften a bit.
• Add chicken and cook until done, about 5 or 6 minutes.
• Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
• If it is a little dry, you can mix in a tablespoon or so of broth or wine.
• Remove portabellas from the Ziplock bag and discard remaining marinade.
• With a paper towel, pat the portabellas to remove excess moisture.
• Turn them over so that the gill sides are facing up and place in an oven safe pan.
• Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
• Sprinkle the remaining 2 tablespoons of Parmesan on top.
• Pour the chicken broth in the bottom of pan.
• Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.