Curried stuffed Portabella mushrooms

Directions

1. Preheat oven to 350 degrees. Take the stems of the mushrooms and dice them up. In a med sauce pan Sautee with butter (tb) the zuchinni and squash for 5 min over med heat then add in the onions poblano and mushroom stems. cook over med heat for another 5-8 min or until they are tender. season with curry and other seasoning to taste. Add in the breadcrumbs and another tab of butter mix together and slowly pour the chicken broth. Be careful on how much broth you add you don't want them mushy. The reason I eyeball it is I have found the veggies sometimes give off more juices than others. once you have a good consistency put the mixture aside. Now in a med sautee pan on med high heat add a tab of butter and a plash of wine cracked pepper and salt. Once the butter has melted add in the portabellos cook on each side 2-3 min add butter and wine as needed. Place the stem side up on a baking sheet. and put the breadcrumb mixture on top and mold it into a ball shape. Bake for 18-20 min (if you have leftover stuffing you can freeze it) And you can make these as appetizers as well just use baby portabellos