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.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
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.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
