- 24 white or cremini mushrooms, each about 1½ inches in diameter
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ cup finely chopped scallions
- ½ cup finely chopped red bell pepper
- ½ cup coarse bread crumbs
- ½ cup freshly grated Grana Padano
- ¼ cup finely chopped fresh Italian parsley
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- ½ cup Chicken Stock or Vegetable Stock
- ¼ cup dry white wine
Preheat the oven to 425 degrees. Remove the stems from the mushrooms, and finely chop the stems. Heat 2 tablespoons of the olive oil in a medium pan over medium heat. Add the scallions, and cook until wilted, about 1 minute. Stir in the red pepper and chopped mushroom stems, and cook, stirring, until tender, about 3 minutes. Remove to a bowl and let cool.
Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the cooled sautéed 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 mushroom.
Using 2 tablespoons of the butter, grease a 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 ¼ teaspoon butter. Add the stock, wine, and remaining parsley to the pan. Drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs 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. Reduce until lightly thickened, to the consistency of gravy, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve.