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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Nothalente Hlambelo
[email protected]I love making these stuffed mushrooms for potlucks and parties. They're always a hit!
Nnamdi Emmanuel (Freestar)
[email protected]These stuffed mushrooms are a great way to use up leftover vegetables.
Igwe Nicholas
[email protected]I'm not a huge fan of mushrooms, but I loved these stuffed mushrooms. The filling was so flavorful and the mushrooms were cooked perfectly.
Mary Record
[email protected]These mushrooms are so easy to make and they always turn out delicious. I love that I can use whatever ingredients I have on hand.
Muhammad Ali
[email protected]I've tried other stuffed mushroom recipes before, but this one is by far the best. The flavors are perfectly balanced and the mushrooms are cooked to perfection.
Blessing Negedu
[email protected]I made these mushrooms for my family and they were a huge hit! Even my picky kids loved them.
Myleia Roberts
[email protected]These stuffed mushrooms are the perfect appetizer for any occasion. They're easy to make ahead of time and they always look impressive.
Ziaul Hoque Polash
[email protected]I love that this recipe is so versatile. I've used different types of mushrooms, cheeses, and vegetables and they've all turned out great.
Ahmad Zia
[email protected]I've made these mushrooms several times now and they always come out perfect. The combination of flavors is amazing and they're always a crowd-pleaser.
Edith onaro
[email protected]These stuffed mushrooms were a hit at my last party! They were so easy to make and everyone loved them.