* 12 ounces fresh mushrooms about 12 large mushrooms
* 1/2 cup finely chopped onion
* 1 tablespoon olive oil
* 1 tablespoon minced fresh parsley
* 1/2 teaspoon dried basil
* 1/3 cup Vermouth
* 1 cup shredded mozzarella
* 1/4 cup grated Parmesan
Remove stems from mushrooms; set caps aside. Coarsely chop stems.
Cook chopped mushroom stems and onions in oil in large skillet over medium-low heat 5 minutes or until tender. Stir in parsley, basil and Vermouth. Simmer 10 minutes or until wine is absorbed; remove from heat; cool 5 minutes.
Stir in cheeses. Fill mushroom caps with cheese mixture and place in 8×8-inch baking pan. Bake in preheated 350°F oven 15 minutes or until filling is hot and cheese is melted.