Ingrédients pour Stuffed Mushrooms Lidia Bastianich
- 1 pound large cremini mushrooms
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped scallions
- 1 cup chopped red bell peppers
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano cheese
- 4 tablespoons chopped fresh Italian parsley
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons unsalted butter, plus 1/4 teaspoon for each mushroom cap
- 1/2 cup chicken stock
- 1/4 cup dry white wine (optional)
- 1 teaspoon balsamic vinegar (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Stuffed Mushrooms Lidia Bastianich? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Stuffed Mushrooms Lidia Bastianich
- Preheat oven to 425°F (220°C). Remove stems from 1 pound of large mushrooms (cremini or button), finely chop stems.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add 1/2 cup chopped scallions and cook until wilted, about 1 minute.
- Stir in 1 cup chopped red bell peppers and chopped mushroom stems. Cook, stirring, until tender, about 3 minutes. (Optional: Add 1 teaspoon balsamic vinegar during cooking).
- Remove from heat and let cool.
- In a bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and the cooled sautéed vegetables. Mix thoroughly.
- Season with salt and pepper to taste.
- Stuff each mushroom cap with the filling, pressing it in firmly with a teaspoon until even with the sides.
- Grease a 12 x 18-inch baking pan with 2 tablespoons butter.
- Arrange the stuffed mushrooms side by side in the pan. Dot the top of each mushroom with 1/4 teaspoon of butter (or olive oil).
- Pour 1/2 cup chicken broth and 1/4 cup dry white wine (optional) into the baking pan.
- Sprinkle the remaining 2 tablespoons of chopped parsley over the mushrooms. Drizzle with olive oil, if desired.
- Bake for 20 minutes, or until mushrooms are cooked through and breadcrumbs are golden brown.
- While mushrooms bake, prepare pan juices: Pour the pan juices into a small saucepan. Bring to a boil over medium-high heat.
- Boil until slightly thickened, about 1-2 minutes.
- Serve mushrooms immediately on a warmed platter. Spoon the thickened pan juices over the mushrooms.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
7g
Fat
33g
Carbs
1g
