| Stuffed Mushrooms | ||
| Prep. Time: 10 minutes Cook Time: 23 minutes Yeild: 12 12 cremini mushrooms, with stems, approximately 2.5 inch diameter 2 tbsp Cento Extra Virgin Olive Oil, plus extra for drizzling 2 scallion, finely chopped ½ cup Cento Roasted Peppers, finely chopped ½ cup Cento Flavored Bread Crumbs ½ cup Cento Grated Parmesan Cheese ¼ cup chopped fresh parsley Salt, to taste Cento Ground Black Pepper, to taste 3 tbsp unsalted butter ½ cup Cento Chicken Stock or Cento Low Sodium Chicken Broth ¼ cup dry white wine, optional Preheat oven to 425°. Remove stems from mushrooms and chop stems finely; set aside. Heat oil, in medium skillet over medium heat. Add scallions and cook until wilted, approximately 1 minute. Stir in peppers and chopped mushroom stems. Sauté for about 3 minutes or until tender, stirring often. Remove from heat and let cool. Combine breadcrumbs, cheese, 2 tbsp parsley and sautéed vegetables until thoroughly blended. Season with salt and pepper to taste. Using a teaspoon, stuff mushroom caps with breadcrumb mixture; spreading stuffing to touch mushroom walls. Using 1 tbsp of butter, grease baking sheet. Arrange mushrooms on pan; with remaining butter dab each mushroom top. Drizzle with oil, cover, and bake until breadcrumbs are golden brown and mushrooms are cooked thoroughly, about 20 minutes. Add stock, remaining parsley and wine, if desired, to skillet and bring to boil. Allow to cook until liquid thickens, about 2 minutes. Spoon liquid over mushrooms and serve immediately. Serves 6-8. |
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