Serves 6 to 8 as an appetizer
Italians stuffed all kinds of vegetables, such as peppers and tomatoes. In America, Italian immigrants found that white button mushrooms were abundant, and they began stuffing them. Stuffed mushrooms can be found in endless variety in Italian American homes and restaurants all over America, from the simple button mushroom to the large Portobello stuffed mushrooms. All types make a delicious dish that satisfies the vegetarian preferences of today’s diners. I like best mushrooms stuffed simply with breadcrumbs and cheese, but I have seen mushrooms stuffed with from crab meat, to shrimp to foie gras, so let your fancy guide you.
- 2 (10-ounce) containers large white stuffing mushrooms
- 4 scallions, finely chopped, about ½ cup
- ¼ cup finely chopped red bell pepper
- ¼ cup fine dry breadcrumbs
- 6 tablespoons grated Grana Padano
- 3 tablespoons chopped fresh Italian parsley
- ¾ teaspoon kosher salt
- ¼ cup extra-virgin olive oil
- 3 tablespoons softened unsalted butter
- ½ cup dry white wine
Preheat oven to 425 degrees F. Remove stems from mushrooms, finely chop the stems and put in a large bowl. Add the scallions, peppers, breadcrumbs, 3 tablespoons of the grated cheese, 2 tablespoons of the parsley and the salt. Stir in 2 tablespoons of the olive oil to moisten all of the crumbs and make a fairly tight stuffing.
Spread the butter in the bottom of a 9-by-13 glass baking dish. Fill the mushroom caps with the stuffing and fit them in the baking dish. Sprinkle mushrooms with the remaining 3 tablespoons grated cheese and drizzle with the remaining olive oil. Pour the white wine and ½ cup hot water around the mushrooms in the baking dish. Season the cooking liquid with remaining ½ teaspoon salt.
Cover the baking dish with foil. Bake until mushrooms are almost tender and juices are bubbling, about 15 minutes. Uncover and cook until mushrooms are cooked all the way through and crumbs are crisp and tender, about 25 minutes more. If there is too much juice left in the baking dish, pour in a small pan and reduce down to thicken. Stir in the remaining tablespoon parsley and serve with the mushrooms.