Smoked Portobello Mushrooms

Ingredients

• 7 medium portobello mushroom caps
• 2 tablespoons olive oil
• 1 small onion, diced finely
• 2 cloves garlic, crushed
• 1 cup Beleaf Frozen Broccoli Florets, defrosted and cut into small pieces
• dash Frank’s hot sauce, optional
• 1/2 cup Baron Herzog Chenin Blanc or other dry white cooking wine
• 1/3 cup Panko crumbs
• 1 teaspoon dry oregano
• 1 teaspoon dry basil
• 1/2 teaspoon salt
• 1/4 – 1/2 teaspoon pepper
• garlic-and-basil-flavored olive oil (I use Zeta)
• 6 tablespoons Haddar Teriyaki Sauce