Stuffed Mushroom Caps à la Provence - Food Gardening Network

Ingredients

• 16 large white or cremini mushrooms, stems removed and caps cleaned
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 pound ground pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon herbes de Provence
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, lightly beaten
• 2 tablespoons white wine (optional)
• Extra olive oil for drizzling