Ingredients: |
Ingredients: 24 cremini (or white) mushrooms with caps about 1 1/2 inches in diameter
2 tablespoons extra virgin olive oil, plus more for the tops of the mushrooms if you like
1/2 cup finely chopped scallions
1/2 cup finely chopped red bell peppers
1/2 cup coarse breadcrumbs (preferably homemade)
1/2 cup grated Parmigianino Reggiano cheese, plus extra for sprinkling over mushrooms
1/4 cup finely chopped fresh Italian parsley
Salt & freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup vegetable stock
1/4 cup dry white wine
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Directions: |
Directions:Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Sir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
Toss the breadcrumbs, grated cheese, 2 tablespoons of the parsley and the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
Using 2 tablespoons of the butter, grease a 12-by-18-inch low-sided baking pan. Arrange the mushrooms side-by-side in the pan and, using the remaining 2tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes. Note: In the last 5 minutes of cooking you can sprinkle each mushroom with additional cheese for extra flavor. Serve the mushrooms immediately on a warmed platter. |
This recipe for Vegetarian Stuffed Mushrooms, by 