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Stuffed Mushrooms (Funghi Ripieni)

Serves 6
Courtesy Lidia Matticchio Bastianich








List of Ingredients



• 24 white or cremini mushrooms with caps about 1 1/2 inches in diameter
  
• 2 tablespoons extra virgin olive oil, plus more for the tops of the mushrooms if you like
  
• 1/2 cup finely chopped scallion
  
• 1/2 cup of finely chopped red bell peppers
  
• 1/2 cup coarse breadcrumbs
  
• 1/2 cup grated Parmigiano-Reggiano cheese
  
• 1/4 cup finely chopped Italian parsley
  
• Salt
  
• Freshly ground pepper
  
• 4 tablespoons unsalted butter
  
• 1/2 cup Chicken Stock, Vegetable Stock or low-sodium canned chicken broth
  
• 1/4 cup of dry white wine, optional
  






Instructions



1. Preheat oven to 425° F. Remove the stems from the mushrooms and chop them fine.
   
   
   
2. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
   
   
   
3. Toss the breadcrumbs, grated cheese, 2 tablespoons of the parsley and the 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 mushrooms.
   
   
   
4. Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided 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 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
   
   
   
5. 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. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms and serve immediately.
   
   
   






Final Comments


Joe Bastianich of Italian Wine Merchants recommends the following wines with this recipe:

Red:
MontefalcoRosso, Arnaldo Caprai 1998
Region: Umbria
Varietal: Sangiovese

Tasting Notes:
The earthy, mushroom nose leads to flavors of rich, ripe, red berries with meaty tones. There are many layers, including hints of black truffles and wild black cherries. This delicious wine is round and voluptuous with soft, ripe tannins on the finish.

White:
Zuc di Volpe, Volpe Pasini 2000
Region: Friuli
Varietal: Pinot Bianco

Tasting Notes:
This weighty effort from renowned consulting enologist, Ricardo Cotarella, exudes an expressive nutty character. The palate is even, richly textured and inviting with mellowed acids and gentle, ripe tannins which embrace the long finish.