|Chicken broth||1 1⁄4 Cup (20 tbs) (Fat Free / Less Sodium, Divided)|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Portobellini||6 (3 Inch Size, Portobello Mushrooms)|
|French bread slice/Other firm white bread||1 1⁄2 Ounce (1 Slice)|
|Olive oil||1 Teaspoon|
|Chopped fresh chives||1 Tablespoon|
|Chopped fresh sage||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
1. Preheat oven to 350°.
2. Combine 3/4 cup broth, vinegar, and garlic in a small bowl,- let stand 15 minutes. Strain through a sieve over a small saucepan,- reserve garlic. Bring
vinegar mixture to a boil,- cook until reduced to 6 tablespoons (about 6 minutes). Keep warm.
3. Remove brown gills from undersides of mushrooms using a spoon,- discard gills. Remove stems from mushrooms,- finely chop. Set aside. Place bread in a food processor,- pulse 10 times or until fine crumbs measure 1 cup. Heat the oil in a large nonstick skillet over medium-high heat. Add breadcrumbs,- cook 4 minutes or until lightly browned, stirring frequently. Stir in reserved garlic, mushroom stems, chives, chopped sage, salt, and pepper,-cook 2 minutes. Remove from heat; stir in 1/2 cup broth. Keep warm.
4. Place mushroom caps, stem sides up, on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until tender. Divide breadcrumb mixture evenly among mushroom caps,- drizzle 1 tablespoon vinegar mixture over each serving. Garnish with sage leaves, if desired.