2 lb. Button Mushrooms
1 1/2 cups Crushed Gluten-Free Crackers
3 Tbsp. Olive Oil
1 large Vidalia onion, finely chopped
2 tsp. balsamic vinegar
1/4 tsp. Sea salt
1/4 cup fresh basil, finely chopped
1/4 cup dried cherries, finely chopped
Preheat oven to 375 F.
Remove stems from mushrooms and chop.
Heat oil in a pan over medium heat. Add all ingredients; cook for 5 minutes. Evenly distribute mixture to mushroom caps. Bake for 45 minutes.
Serve with fresh marinara sauce.