Asparagus and Artichoke Stuffed Portobellos

Ingredients

• 2 large portobello mushrooms (about salad plate size – or probably 24 baby bello caps), gills and stems removed, stems reserved
• 1 tablespoon olive oil
• 2 tablespoons butter
• ½ small onion, diced
• 1 small clove garlic, minced
• 6 asparagus spears, diced
• 4 ounces canned artichoke hearts (in water, not marinated-this is about half a can), quartered
• Salt and black pepper, to taste
• 1 tablespoon dry sherry (or white wine)
• 1 egg, lightly beaten
• 2 dinner rolls, crumbled (about 2 cups)
• 1 ounce parmesan cheese, finely grated (i used my micro-plane)

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