Best 2 Lidias Stuffed Mushrooms Recipes
**Indulge in a Culinary Delight: Explore a Collection of Flavorful Stuffed Mushroom Recipes**
Embark on a culinary journey with an exquisite selection of stuffed mushroom recipes that promise to tantalize your taste buds and elevate your dining experience. From the classic Italian-inspired creation of "Lidia's Stuffed Mushrooms" to the tantalizing "Crab-Stuffed Mushrooms" and the vegetarian-friendly "Spinach and Feta Stuffed Mushrooms," this article offers a diverse range of recipes that cater to various preferences and dietary needs. Get ready to impress your family and friends with these culinary gems, perfect for appetizers, side dishes, or even as a main course.
STUFFED MUSHROOMS (LIDIA BASTIANICH)
Serve these nice and hot, or let them cool to room temperature. If you'd like to make this a little more contemporary, you can add a dash of balsamic vinegar to the red peppers and scallions as they cook. In true Italian-American style, these are topped with butter, but in Italy, we would use olive oil. Best yet, top them with butter, "bless" them all with a little olive oil.
Provided by Brookelynne26
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F 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. 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 sauéed 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 stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs 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.
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
Tips:
- Choose the Right Mushrooms: Select large, firm mushrooms with intact stems for easy stuffing.
- Clean and Prep Mushrooms Properly: Gently wipe the mushrooms with a damp cloth to remove any dirt or debris. Remove the stems and finely chop them.
- Prepare the Stuffing Mixture: Combine the chopped mushroom stems, bread crumbs, Parmesan cheese, herbs, spices, and seasonings in a bowl. Add an egg for binding and mix well.
- Stuff the Mushrooms: Fill the mushroom caps with the prepared stuffing mixture, making sure not to overstuff them.
- Bake or Broil: Place the stuffed mushrooms in a baking dish or on a baking sheet. Bake in a preheated oven or broil until the mushrooms are tender and the stuffing is cooked through.
- Garnish and Serve: Top the stuffed mushrooms with additional Parmesan cheese, chopped parsley, or a drizzle of olive oil before serving.
Conclusion:
Lidia's stuffed mushrooms are a versatile and delicious appetizer or side dish that can be enjoyed by vegetarians and meat-eaters alike. With their savory stuffing, tender texture, and cheesy topping, these mushrooms are sure to be a hit at your next gathering. The combination of flavors and textures in this dish creates a delightful culinary experience that is both satisfying and memorable. Whether you're looking for an easy-to-make appetizer or a tasty addition to your main course, these stuffed mushrooms are a perfect choice.
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