LIDIA'S STUFFED MUSHROOMS
Absolutely the best stuffed mushrooms from Lidia's Italy recipe. It is the combination of scallions and red peppers that make this stand out from other stuffed mushroom recipes. The chicken broth is key! I don't boil the pan juices (at the very end of the recipe) and it still comes out great.
Provided by MKSpa
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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 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-by-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 stock, wine, if using, 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.
Nutrition Facts : Calories 184.9, Fat 14.8, SaturatedFat 6.8, Cholesterol 25.8, Sodium 211.7, Carbohydrate 8.9, Fiber 0.9, Sugar 1.6, Protein 4.7
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Bom Bom
[email protected]I'm definitely going to make these stuffed mushrooms again. They were a big hit with my family and friends.
Darendra Wolfe
[email protected]These stuffed mushrooms are a bit time-consuming to make, but they're worth it. They're so delicious and flavorful.
Ein Doneshia
[email protected]I love the combination of flavors in these stuffed mushrooms. The mushrooms, cheese, and herbs are all perfect together.
Ani Praise
[email protected]These stuffed mushrooms are a great appetizer or side dish. They're also a great way to use up leftover mushrooms.
Anukul Ray
[email protected]I've made these stuffed mushrooms several times now, and they're always a hit. They're so easy to make, and they're always delicious.
Benjamin Anaya
[email protected]These stuffed mushrooms were delicious! The only thing I would change is to use a different type of cheese. I think a sharp cheddar would be really good.
Kali ram
[email protected]I'm not a huge fan of mushrooms, but these stuffed mushrooms were pretty good. I would definitely make them again.
Lamontrey Quarles
[email protected]I made these stuffed mushrooms for my vegetarian friends, and they loved them! They said they were the best stuffed mushrooms they'd ever had.
Cindy Meredith
[email protected]These stuffed mushrooms were a bit too salty for my taste. I think I'll use less salt next time.
Shamim Hasan
[email protected]I'm not usually a fan of mushrooms, but these stuffed mushrooms changed my mind. They were so flavorful and juicy. I'll definitely be making them again.
Donald Trupe
[email protected]These stuffed mushrooms were a hit at my last dinner party! The combination of flavors was perfect, and they were so easy to make. I'll definitely be making them again.