Stuffed Mushrooms

Rutiger had a long day at school and work yesterday, so I carefully planned to have this yummy meal on the table when he got home. Did I mention these stuffed mushrooms are his favorite dinner main-dish? Well, they are, as he will emphatically proclaim. Alongside these amazing mushrooms are broccoli and butternut squash with raisins and maple syrup. Here's how to make them:
You'll need:
* 3-4 LARGE portabella mushroom caps (ones that are about 4-5 inches across), cleaned and dried off
* 1 1/2 cups whole grain bread crumbs
* 1 tablespoon olive oil
* 1 small onion, chopped small
* 1-2 garlic cloves, minced
* 2 tablespoons nutritional yeast (optional)
* 2 teaspoons Bragg's liquid aminos
* black pepper, to taste
* 1/2 teaspoon dried marjoram or a few pinches dried sage
* 3 tablespoons chopped fresh parsley
First, saute the onions and garlic in the olive oil until soft. Toss with the bread crumbs, nutritional yeast, aminos, black pepper and herbs in a small mixing bowl. Then, lay out your mushrooms (belly-up) on a non-stick baking sheet and fill each one with the breadcrumb mixture, packing it down firmly inside the mushroom. Bake at 350 degrees F for 20-25 minutes, until the mushrooms are slightly shrunken and the breadcrumbs are browned on top.