STUFFED MUSHROOMS - Funghi Ripieni

With Thanksgiving around the corner, stuffed mushrooms make perfect appetizers for a  memorable holiday meal or a dinner party.  The mushrooms can be prepared the day before and then baked before serving.

 

Ingredients

• 1/2 cup dried bread crumbs
• 1/2 cup grated Pecorino Romano
• 3 scallions (alternate 1 medium onion) chopped finely
• 2 tablespoons chopped fresh Italian parsley leaves
• Salt and freshly ground black pepper
• 6 tablespoons of butter
• 2 tablespoons of oil
• 25 medium to large white mushrooms, stemmed



 

 



 

Preheat oven to 400°F.

Wash the mushrooms one at a time under running water for one second.  Dry immediately.  Pull stems from mushroom caps and finely chop them.  Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 15 minutes, then remove from oven.

 

While mushroom caps are baking, melt 3 tablespoons of butter and oil in a heavy skillet over moderately high heat.  Sauté scallions briefly.  Add chopped stems, stirring, about 5 minutes. Remove the pan from the heat and add the bread crumbs, cheese, parsley salt and black pepper. Mix well.

 

 

 

Turn mushroom caps over.  Using the remaining butter, place a small piece inside each cap.  Mound mushroom filling in mushroom caps, pressing gently.   Bake until mushrooms are tender and stuffing is golden brown, about 20 minutes.