Stuffed Mushrooms

By shauna

Ingredients

• 24 White or Cremini Mushrooms With Caps ( each about 11/2-in. in diameter )
• 2 Tbsp. Extra-Virgin Olive Oil
• 1/2 C. Scallions, finely chopped
• 1/2 C. Red Bell Pepper, finely chopped
• 1/2 C. Coarse Bread Crumbs
• 1/2 C. Grated Parmigiano-Reggiano Cheese
• 1/4 C. Fresh Italian Flat-Leaf Parsley, finely chopped
• Salt & Freshly Ground Black Pepper
• 4 Tbsp. Unsalted Butter
• 1/2 C. Chicken Stock
• 1/4 C. Dry White Wine

Preparation

Step 1

Preheat oven to 425. Remove the stems from the mushrooms & finely chop the stems. In a med-sized skillet, heat 2 Tbsp. olive oil over med heat. Add the scallions & cook till wilted, about 1 min. Stir in the red pepper & chopped mushroom stems & cook, stirring till tender, about 3 min. Remove & cool. In a bowl, toss the bread crumbs, grated cheese, 2 Tbsp. of the parsley & the sauteed vegetables till thoroughly blended. Season to taste with salt & pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a tsp. till even with the sides of the mushrooms. Using 2 Tbsp. of the butter, grease an 18 x 12-in. low-sided baking pan. Arrange the mushrooms side by side in the pan, & using the remaining 2 Tbsp. butter, dot the top of each mushroom with about 1/4 tsp. butter Add the stock, wine & remaining 2 Tbsp. Parsley to the pan. Bake till the mushrooms are cooked through & the bread crumbs are golden brown, about 20 min. Serve mushrooms on a warm platter. Pour the pan juices into a sm. saucepan & bring to a boil on top of the stove. Boil till slightly thickened, about 1-2 min. Spoon the juices over the mushrooms & serve immediately.