Ingredients
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12 Cremini Mushrooms, with stems, 2.5 inch diameter
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2 tbsp Cento Imported Extra Virgin Olive Oil, plus extra for drizzling
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2 Scallions, finely chopped
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1/2 cup Cento Roasted Peppers, finely chopped
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1/2 cup Cento Seasoned Bread Crumbs
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1/2 cup Parmesan Cheese, grated
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1/4 cup Fresh Parsley, chopped
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Cento Ground Black Pepper, to taste
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3 tbsp Unsalted Butter
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1/2 cup Cento Chicken Stock
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1/4 cup Dry White Wine, optional
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Cento Fine Sicilian Sea Salt, to taste
Directions
Preheat oven to 425˚F. Remove stems from mushrooms and finely chop, then set aside. Heat oil in a medium skillet over medium heat, add scallions and cook until wilted. Stir in peppers and chopped mushroom stems, sauté for about 3 minutes or until tender. Remove from heat and let cool. In a large bowl, combine breadcrumbs, cheese, 2 tablespoons parsley and sautéed vegetables until thoroughly mixed, season with salt and pepper. Using a teaspoon, stuff mushroom caps with breadcrumb mixture. Grease a baking sheet with 1 tablespoon of butter, then arrange mushrooms on pan and use remaining butter to dab on mushroom top. Drizzle with oil, cover and bake until breadcrumbs are golden brown and mushrooms are cooked, about 20 minutes. Add stock, remaining parsley and wine, if desired, to skillet and bring to a boil. Allow to cook about 2 minutes until liquid thickens, then spoon over mushrooms and serve immediately. Serves 6-8.
Stuffed Mushrooms
Prep: 10 min Cook: 25 min Servings: 6-8
An elegant and classic appetizer, Stuffed Mushrooms with roasted peppers, cheese, breadcrumbs and seasonings are the ultimate crowd pleaser.
Ingredients
- 12 Cremini Mushrooms, with stems, 2.5 inch diameter
- 2 tbsp Cento Imported Extra Virgin Olive Oil, plus extra for drizzling
- 2 Scallions, finely chopped
- 1/2 cup Cento Roasted Peppers, finely chopped
- 1/2 cup Cento Seasoned Bread Crumbs
- 1/2 cup Parmesan Cheese, grated
- 1/4 cup Fresh Parsley, chopped
- Cento Ground Black Pepper, to taste
- 3 tbsp Unsalted Butter
- 1/2 cup Cento Chicken Stock
- 1/4 cup Dry White Wine, optional
- Cento Fine Sicilian Sea Salt, to taste
Directions
- Preheat oven to 425˚F. Remove stems from mushrooms and finely chop, then set aside. Heat oil in a medium skillet over medium heat, add scallions and cook until wilted. Stir in peppers and chopped mushroom stems, sauté for about 3 minutes or until tender. Remove from heat and let cool. In a large bowl, combine breadcrumbs, cheese, 2 tablespoons parsley and sautéed vegetables until thoroughly mixed, season with salt and pepper. Using a teaspoon, stuff mushroom caps with breadcrumb mixture. Grease a baking sheet with 1 tablespoon of butter, then arrange mushrooms on pan and use remaining butter to dab on mushroom top. Drizzle with oil, cover and bake until breadcrumbs are golden brown and mushrooms are cooked, about 20 minutes. Add stock, remaining parsley and wine, if desired, to skillet and bring to a boil. Allow to cook about 2 minutes until liquid thickens, then spoon over mushrooms and serve immediately. Serves 6-8.
