Stuffed Mushrooms

Cut up all of the mushroom stems into small pieces.

Sauté the mushroom stems in a pan with a little bit of salt and pepper until they have nice color.

Add chopped red and orange bell peppers and the green parts of scallions to the pan and sweat them without fully cooking.

Transfer the sautéed mixture to a bowl.

Add parsley, panko breadcrumbs, and grated cheese to the bowl and mix well to combine.

Prepare a buttered baking pan for the stuffed mushrooms.

Stuff each mushroom with the mixture, making a mound but not overpacking it.

Place a small piece of butter on top of each stuffed mushroom.

Sprinkle a little salt on the mushrooms.

Add white wine and stock to the baking pan, ensuring not to cover the mushrooms.

Preheat the oven to 425°F.

Bake the mushrooms for 20 to 35 minutes, depending on their size, until they are crispy.

Adjust the sauce if needed by adding oil or butter before serving.

Garnish with parsley before plating.

Equipment Needed

Spice Level:

Dietary