Stuffed Mushrooms

[Guest guest]

Just formatted this - sounds delicious. I would use vegetable stock to make

this truely veggie. Sure like this lady's cooking (Lidia). Hope I'm sending

this in the right format.

 

Shirley Anne, lurking in San Jose, CA

Psfarrow

 

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Stuffed Mushrooms (Funghi Ripieni)

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* Exported from MasterCook *

 

Stuffed Mushrooms (Funghi Ripieni)

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Lidia's Italian Table Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

1/2 cup finely chopped scallion

1/2 cup finely chopped red bell peppers

1/2 cup coarse breadcrumbs

1/2 cup grated Parmigiano-Reggiano cheese

1/4 cup finely chopped Italian parsley

Salt

Freshly ground pepper

4 tablespoons unsalted butter

1/2 cup Chicken Stock -- Vegetable Stock or

low-sodium canned chicken broth

1/4 cup dry white wine -- optional

 

Preheat oven to 425° F. Remove the stems from the mushrooms and chop them fine.

 

Heat 2 tablespoons of the 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-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 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.

 

 

Description:

" Serve these Stuffed Mushrooms nice and hot, or let them cool to room

temperature. "

Source:

" Lidia's Italian Table "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 116 Calories; 12g Fat (98.9% calories

from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 21mg

Cholesterol; 180mg Sodium. Exchanges: 2 1/2 Fat.

 

Suggested Wine: Joe Bastianich of Italian Wine Merchants recommends the fo

 

NOTES : The wonderful stuffing is delicious in celery stalks baked with a light

tomato sauce.

You can also line up blanched asparagus on a baking sheet, sprinkle the

breadcrumbs over them and bake them until the crumbs are crispy. I'm sure you

can come up with a lot of uses for the breadcrumbs. Remember, I give you the

basics, but I want you to go play.

 

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, then 'bless' them all with a little olive oil.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Lidia & apos;s Italian Table

</CatT>

<CatT>

Vegetables

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<IngR name= " white or cremini mushrooms with caps " qty= " 24 " ></IngR>

<IngR name= " about 1 1/2 inches in diameter " ></IngR>

<IngR name= " extra virgin olive oil " unit= " tablespoons " qty= " 2 " >

<IPrp>

plus more for the

</IPrp>

</IngR>

<IngR name= " tops of the mushrooms if you like " ></IngR>

<IngR name= " finely chopped scallion " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " finely chopped red bell peppers " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " coarse breadcrumbs " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " grated Parmigiano-Reggiano cheese " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " finely chopped Italian parsley " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " Salt " ></IngR>

<IngR name= " Freshly ground pepper " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 4 " ></IngR>

<IngR name= " Chicken Stock " unit= " cup " qty= " 1/2 " >

<IPrp>

Vegetable Stock or

</IPrp>

</IngR>

<IngR name= " low-sodium canned chicken broth " ></IngR>

<IngR name= " dry white wine " unit= " cup " qty= " 1/4 " >

<IPrp>

optional

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat oven to 425° F. Remove the stems from the mushrooms and chop them fine.

& #013; & #010; & #013; & #010; Heat 2 tablespoons of the 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. & #013; & #010; & #013; & #010; 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. & #013; & #010; & #013; & #010; 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, d

</DirT>

</DirS>

<Desc>

Serve these Stuffed Mushrooms nice and hot, or let them cool to room

temperature.

</Desc>

<Srce>

Lidia & apos;s Italian Table

</Srce>

<Wine>

Joe Bastianich of Italian Wine Merchants recommends the following wines with

this recipe: & #013; & #010;Red: & #013; & #010;MontefalcoRosso, Arnaldo Caprai

1998 & #013; & #010;Region: Umbria & #013; & #010;Varietal: Sangiovese

& #013; & #010; & #013; & #010;Tasting Notes: & #013; & #010;The earthy, mushroom nose

leads to flavors of rich, ripe, red berries with meaty tones. There are many

layers, including hints of black truffles and wild black cherries. This

delicious wine is round and voluptuous with soft, ripe tannins on the finish.

& #013; & #010; & #013; & #010;White: & #013; & #010;Zuc di Volpe, Volpe Pasini 2000

& #013; & #010; Region: Friuli & #013; & #010;Varietal: Pinot Bianco

& #013; & #010; & #013; & #010;Tasting Notes: & #013; & #010;This weighty effort from

renowned consulting enologist, Ricardo Cotarella, exudes an expressive nutty

character. The palate is even, richly textured and inviting with mellowed acids

and gentle, ripe tannins which embrace the long finish.

</Wine>

<Note>

The wonderful stuffing is delicious in celery stalks baked with a light tomato

sauce. & #013; & #010; You can also line up blanched asparagus on a baking sheet,

sprinkle the breadcrumbs over them and bake them until the crumbs are crispy.

I & apos;m sure you can come up with a lot of uses for the breadcrumbs. Remember,

I give you the basics, but I want you to go play. & #013; & #010; & #013; & #010;If

you & apos;d like to make this a little more contemporary, you can add a dash of

balsamic & #013; & #010;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, then & apos;bless & apos; them

all with a little olive oil.

</Note>

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