Andalusian Stuffed Mushrooms

1 pound mushroom caps, white or baby bella

1 clove garlic, minced or pressed

2 thin slices onion, minced or 1 bunch scallions, white and pale green stems

2 tablespoons parsley, minced

1 tablespoon olive oil or butter

½

cup bread crumbs, fresh or dried, (such as panko), finely ground, divided

Olive oil and/or butter

White wine or sherry

Heat oven to 350 degrees.

Remove stems from mushrooms and mince the stems.

In a skillet over medium heat, saute garlic and onions in olive oil until wilted. Reduce heat to low, add minced mushrooms and cook until moisture evaporates, about 3 minutes. Mix in parsley and 6 tablespoons bread crumbs. Add sherry or brandy, a little at a time, until mixture binds together. Remove from stove; season with pepper.

Stuff mushroom caps with mixture and sprinkle remaining bread crumbs. Bake on cookie sheet or saute in a thin layer of olive oil and butter 10 minutes.

Serves five to eight.

Cook's notes: You may add 2 tablespoons minced ham, Spanish chorizo or other sausage to the chopped mushroom stems as they saute; if desired add grated Manchego cheese to the bread crumbs and herbs, such as thyme, paprika or oregano.