You'll love these Stuffed Mushrooms
Serve these yummy mushrooms hot or at room temperature, as an appetizer or a side dish!
Ingredients
- 24 Button or Baby Bella (Cremini) with caps 1 1/2 inches in diameter
- 2 Tbsp Extra-virgin olive oil, plus more for the tops of the mushrooms
- 1/2 Cup Finely chopped green onions
- 1/2 Cup Finely chopped red bell peppers
- 1/2 Cup Coarse bread crumbs ( I used Panko)
- 1/2 Cup Parmigiana -reggiano cheese
- 1/4 Cup Finely chopped fresh Italian parsley
- Salt
- Freshly ground pepper
- 4 Tbsp Unsalted butter
- 1/2 Cup Chicken stock
- 1/4 Cup Dry white wine, optional
Instructions
- 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 green onions and cook until wilted, about one minute. Stir in the red peppers and chopped mushrooms and cook, stirring until tender, about 3 minutes. Remove and cool.
- Toss the bread crumbs and 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 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 mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 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 mushrooms.