20 medium mushroom, firm, closed caps
2 tablespoon butter
4 tablespoons minced onion
4 tablespoons minced red or green pepper
1/2 tablespoon Worcestershire sauce
1/2 cup bread crumbs or the dried cubed up premade stuffing mix
1/2 cup Pecorino Romano cheese
3 TBS Extra Virgin Olive Oil
4 tablespoons water
1 beaten egg
1 ½ TBS Chopped Parsely
1 tsp sweet or smoked Paprika
salt & pepper to taste
*Optional* Can also add in ¼ lb cooked crumbled Italian sausage or shredded crab for seafood stuffed mushrooms.
Preheat oven to 375°. Clean mushrooms with wet paper towels. Pull stems from mushrooms and chop finely. Melt 1 TBS of the butter in a skillet over medium-low heat; add chopped mushroom stems, peppers and onion. Saute' until tender. Remove from heat and stir in Worcestershire sauce, bread crumbs, cheese, parsley, egg, salt and pepper.
Brush mushrooms tops and bottoms with EVOO, and sprinkle with salt and pepper. Fill with sautéed mixture, mounding over the top.
Drizzle all the tops with a little more EVOO, sprinkle with Paprika and bake for about 25 minutes in a lightly greased shallow baking pan. Serve hot.