Lydias Italys Stuffed Mushrooms Funghi Ripieni Food

STUFFED MUSHROOMS (LIDIA BASTIANICH)

Steps:

• Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
• Heat 2 tablespoons 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.
• Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed 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.
• 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 the oil. Bake until the mushrooms are cooked through and the breadcrumbs 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. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.

BAKED MUSHROOMS STUFFED WITH RICOTTA (FUNGHI AL FORNO RIPIENI DI RICOTTA)

Steps:

• Preheat your oven to 220ºC/425ºF/gas 7.
• Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
• Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper.
• Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
• Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden - about 15 minutes.
• Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

FUNGHI RIPIENI (STUFFED MUSHROOMS)

Steps:

• Cook rice in boiling water until cooked al dente and drain.
• While the rice is still hot, stir in the mozarello cheese, garlic, herbs parmesan cheese and 1/2 cup pasta sauce.
• Clean the mushrooms, remove the stems, and fill each mushroomwith the rice mixture and place on a lightly greased baking tray.
• Spoon the remaining pasta sauce over each mushroom and sprinkle with mozarello cheese.
• Bake in a pre-heated oven at 200°C for 15 minutes or until golden brown.

LIDIA'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Sir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
• Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley and the sauteed 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.
• Using 2 tablespoons of the butter, grease a 12-by-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 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. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms and serve immediately.