Stuffed Mushrooms (Lidia Bastianich)

Stuffed Mushrooms (Lidia Bastianich) created by Marti D.

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Brookelynne26
Contributor
@Brookelynne26
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Marti D.
    I meant to show you the pictures but forgot! These are just out of the oven as we were reducing the 'sauce' in a pan.
    • Review photo by Marti D.
    Reply
  2. Marti D.
    I changed up this recipe a little, as I can't eat bell peppers, and I wanted more of a main course with meat. So I left out the peppers and sauteed some sweet Italian sausage with the mix. It was amazing; the best stuffed mushrooms I ever made according to my husband. What NOT to leave out: the pat of butter on the top of each mushroom. Just a little makes a big difference in the browning and flavor. Delicious!
    Reply
  3. Brookelynne26
    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.
Advertisement