LYDIA'S ITALY'S STUFFED MUSHROOMS FUNGHI RIPIENI

LYDIA'S ITALY'S STUFFED MUSHROOMS FUNGHI RIPIENI image

Yield 6 servings

Number Of Ingredients 12

24 white or cremini 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
½ cup finely chopped scallion
½ cup of finely chopped red bell peppers
½ cup coarse breadcrumbs
½ cup grated Parmigiano‑Reggiano cheese
1/4 cup finely chopped Italian parsley
Salt
Freshly ground pepper
½ cup Chicken Stock or low-sodium canned chicken broth
4 tablespoons unsalted butter
1/4 cup of dry white wine, optional

Steps:

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool. Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley and the sauteed 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. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the wine, stock 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 bread crumbs are golden brown, about 20 minutes. Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms and serve immediately.