Portobello Stuffing

Portobello mushrooms are, of course, only oversized Crimini mushrooms. Another marketing marvel.There is, however, a difference in taste and in preparation methods.

INGREDIENTS
2      tablespoons butter
1      tablespoon olive oil
1/3   cup diced white onion
1/2   cup diced celery
1 1/2 cup chopped Portobello mushrooms (1 medium, stem removed)
4     cloves garlic minced
1/4  cup chopped flat leaf parsley
1     tablespoon fresh sage leaves, chopped fine
1/2  cup dry bread crumbs

METHOD
Warm a medium skillet over medium-high heat and add the butter and olive oil. When the butter melts, stir in the onion and celery and simmer until the onion is translucent, about 4 to 5 minutes. Add the mushroom pieces and garlic and continue to simmer for another 4-5 minutes, until the mushrooms have softened. Remove from the heat and add the parsley and sage, mixing well. Let cool to room temperature and add the bread crumbs and mix well. Prepare the meat that is to be stuffed and follow those directions for stuffing.