Stuffed Mushrooms (Funghi Ripieni)
by Lydia Bastianich - Serves 6
Serve these nice and hot or let them cool to room temperature. If you’d like to make this a little more contemporary add a dash of balsamic vinegar to the red peppers and the 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 then “bless” them with a little olive oil.
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Ingredients:
24 white or cremini mushrooms with caps (about 1.5 inches in diameter)
2 tablespoons of extra virgin olive oil (plus more if you want to top off the mushrooms)
½ cup finely chopped scallions
½ cup finely chopped red bell peppers
½ cup coarse bread crumbs (unseasoned is best)
½ cup Parmigiano Reggiano cheese
¼ cup fresh Italian flat leaf parsley
Salt
Freshly ground black pepper
4 tablespoons unsalted butter
½ cup chicken stock (or vegetable stock or canned reduced sodium chicken broth)
¼ cup dry white wine
Preheat oven to 425 degrees F. Remove the stems of 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 breadcrumbs, 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” low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons of butter, dot the top of each mushroom with about ¼ teaspoon of butter. Add the stock, wine and remaining 2 tablespoons of 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 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 the top of the stove. Boil until lightly thickened, 1-2 minutes. Spoon the juices over the mushrooms and serve immediately
by Lydia Bastianich - Serves 6
Serve these nice and hot or let them cool to room temperature. If you’d like to make this a little more contemporary add a dash of balsamic vinegar to the red peppers and the 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 then “bless” them with a little olive oil.
.
Ingredients:
24 white or cremini mushrooms with caps (about 1.5 inches in diameter)
2 tablespoons of extra virgin olive oil (plus more if you want to top off the mushrooms)
½ cup finely chopped scallions
½ cup finely chopped red bell peppers
½ cup coarse bread crumbs (unseasoned is best)
½ cup Parmigiano Reggiano cheese
¼ cup fresh Italian flat leaf parsley
Salt
Freshly ground black pepper
4 tablespoons unsalted butter
½ cup chicken stock (or vegetable stock or canned reduced sodium chicken broth)
¼ cup dry white wine
Preheat oven to 425 degrees F. Remove the stems of 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 breadcrumbs, 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” low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons of butter, dot the top of each mushroom with about ¼ teaspoon of butter. Add the stock, wine and remaining 2 tablespoons of 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 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 the top of the stove. Boil until lightly thickened, 1-2 minutes. Spoon the juices over the mushrooms and serve immediately