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Stuffed Mushrooms

Source: Lidia
Modified By: Michael D'Attilo

Ingredients
232 mushroomslbs Cremini (baby bella) mushrooms, divided (cremini work best, but use whatever you can get)

1/42 cups (6oz) mushroom stems (add heads if necessary)
1 cup scallions,(3.5oz) finelyfine breadcrumbs
2 (~1.75oz) shallots, coarsely chopped can actually use onions too, surprisingly
1/2 - 2/3 cup fine dry bread crumbs (fresh-grated isParmesan best)cheese
1/32 cuptsp Grana Padano or Parmigiano-Reggiano, gratedsalt
11/8 tsp black pepper
3 tbsp olive oil
7 medium cloves garlic, roughly crushed
3 tbsp fresh parsley, minced
2 tsp minced garlic (2-3 cloves)
1/3 tsp salt
2 tbsp extra-virgin olive oil (the kind used for salad dressings)

3 tbsp grated cheese
2 tbsp olive oil

3 tablespoons unsalted butter, softened
1/3 teaspoon kosher salt
1/2 cup hot water

1 tbsp fresh Italian parsley, chopped
freshly ground black pepper

Instructions:
Preheat oven to 425 degrees F.

In a small skillet, roast garlic cloves in olive oil over medium-low heat until browned and fragrant, about 2 minutes. Add minced parsley and cook on low heat for an additional 30 seconds. Remove from heat and set aside until cooled completely.
While garlic mixture is cooling, remove the stems from the mushrooms (and set caps aside. Using a kitchen scale, weigh the mushroom stems, removing stems or adding mushroom caps aside),as necessary to reach a total of 6oz (about 2 cups).
Add garlic mixture, mushroom stems, breadcrumbs, shallots, cheese, salt, and finelypepper chop them. Putto the stemsbowl of a food processor. Pulse food processor in aone largesecond bowl,intervals until stuffing is thoroughly pureed, about 20 pulses. Stuffing should be moist and addmostly the scallions, bread crumbs, grated cheese, parsley, and salt. Stir in 2 tablespoons of the olive oil, to moisten all of the crumbs and make a fairly tight stuffing.
smooth.
Spread the butter all around the bottom of a 9- by- 13- inch Pyrex baking dish. It doesn’t need to be greased; this is just for flavor.

Fill the mushroom caps with the stuffing, filling each cap minimally at first, and fitheaping themextra stuffing as necessary. Place the mushrooms in thea deep-sided roasting pan or baking dish. SprinkleFill the remainingbottom cheeseof over the mushrooms, and drizzle on the remaining olive oil. If you are making the saucepan with the~3/4 mushrooms, dissolve salt incup hot water and- addjust itenough to cover the bakingbottoms dish.of the mushrooms

Bake mushrooms until the mushroomsthey are crisp on top but tender and the juices are bubbling underneath, about 30 to 40 minutes,minutes. dependingServe on the size. If there is too much juice left in the baking dish, pour it into a small pan and reduce to thicken. Otherwise, stir 1 tbsp chopped parsley into the pan and serve sauce with the mushrooms.

hot.
(Note: I would make the sauce separate; I’m not a fan of making it in the oven with the mushrooms. It makes them too moist. Instead, I would suggest making the sauce out of one of the other dishes you are serving with the mushrooms; chicken leavings, for example. This helps wed the dishes better.)