Submitted content courtesy of Family Features
16 ounces cremini mushrooms
2 tablespoons butter, divided
1/3 cup Holland House Marsala Cooking Wine
1 tablespoon soy sauce
1 teaspoon Angostura Aromatic Bitters
1/2 cup plain dry breadcrumbs
4 tablespoons shredded Parmesan cheese
1/2 teaspoon dried sage, thyme or marjoram
Heat oven to 400 F. With damp paper towel, wipe mushroom tops. Remove bottoms of stems. In large bowl, slice mushrooms about 1/4-inch thick.
Melt 1 tablespoon butter. Combine cooking wine, soy sauce and bitters; stir in butter. Pour over mushrooms and let stand 10 minutes, stirring frequently.
In small bowl, stir together breadcrumbs, cheese and sage. Melt remaining butter and stir into breadcrumb mixture; set aside.
Pour mushrooms into shallow 8-inch baking dish. Bake 10 minutes. Remove from oven and spoon out 4-6 tablespoons juice. Sprinkle mushrooms with breadcrumb mixture and bake 10 minutes more, or until crumbs are golden.
