"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Vegetarian Stuffed Mushrooms Recipe

  Tried it? Rate this Recipe:


This recipe for Vegetarian Stuffed Mushrooms, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doug Lucchesi
Added: Wednesday, September 10, 2008


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

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.

Personal Notes:
Personal Notes:
You can substitute chicken stock or canned reduced-sodium chicken broth for the vegetable stock.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!