Sicilian Stuffed Mushrooms

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 12 large mushrooms
• 4 tablespoons butter (1/2 stick)
• 2 tablespoons olive oil
• 1 leek, rinsed and finely chopped
• 4 dry porcini mushrooms, soaked in water
• 1/2 loaf italian bread
• 3 tablespoons parmesan cheese, grated
• 1/2 cup fresh italian parsley, chopped
• 2 tablespoons pine nuts (aka, toasted pinoli)
• salt and pepper
• roasted red pepper (to garnish) (optional)

Recipe

• 1 prepare the bread by taking the inside out of the half-loaf of italian bread and soak it in milk.
• 2 for the 12 large mushrooms - with a dry cloth, wipe the mushrooms. remove the stems and mince the stems and set aside.
• 3 lay the 12 mushroom caps in a lightly oiled shallow pan. sprinkle with salt and pepper. dice the butter and divide it equally among the mushroom’s caps.
• 4 the stuffing - saute diced leek with the olive oil, for about 3 minutes.
• 5 drain porcini mushrooms, chop them finely and with the minced stems add them to the leeks. saute for another 5 minutes.
• 6 squeeze out excess milk from bread you had soaking and chop it small before adding it to the leek mixture. saute another 3 minutes.
• 7 remove pan from heat and add the parmesan cheese, italian parsley and the pine nuts. salt and pepper to taste.
• 8 stuff the mushroom caps with the bread mixture equally. bake at 375’ for about 25 minutes.
• 9 garnish with a piece of roasted red pepper or a sprinkle of saffron or paprika on each cap.