10-12Button or Baby Bella mushrooms, thickly sliced or chopped
2TbspExtra-virgin olive oil, plus more for the tops of the mushrooms
1/2CupFinely chopped green onions
1/2 CupFinely chopped red bell peppers
1/2CupCoarse bread crumbs ( I used Panko)
1/2CupParmigiana -reggiano cheese or other Parmesan cheese
1/4 Cup Finely chopped fresh Italian parsley
Salt
Freshly ground pepper
4TbspUnsalted butter
1/2CupChicken stock
1/4CupDry white wine, optional
4-6 summwr squash, can be yellow or zucchini, par boiled with the inside scraped out after par boiling
Instructions
Preheat oven to 425 degrees.Par boil the squash in boiling water a couple of minutes. Remove from the water, drain and when cool enough to handle, cut in half and scrape the inside of the squash into a bowl. Including the stems, thinly slice or chop the mushrooms. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the green onions and cook until wilted, about one minute. Stir in the red peppers and chopped or sliced mushrooms and cook, stirring until tender and they begin to slightly brown and carmalize. Remove and cool, then add to the scraper put squash and combine.
Toss the bread crumbs and grated cheese, 2 tablespoons of the parsley, add to the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each squash that has been halved with the filling. Using 2 tablespoons of the butter, grease a 12 X 18 inch low sided baking pan. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like drizzle the top of the squash with olive oil. Bake until the squash are cooked through and the bread crumbs are golden brown, about 10-15 minutes. Serve on a warmed platter. Pour the pan juices into a small pan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the squash.
Keyword easy side dish, mushroom stuffed summer squash, side dish, summer squash