- Wash and drain mushrooms. Remove stems. Chop enough stems to make 1 cup; set aside. Lightly brush rounded side of mushroom caps with about 1 tablespoon of the olive oil. Place mushrooms, cavity side up, on a shallow baking pan; set aside.
- In a skillet cook chopped stems, onion, red sweet pepper, green and/or yellow sweet pepper, and garlic in the remaining olive oil over medium high heat for 3 to 4 minutes or until tender, stirring frequently. Carefully add white wine, salt, and pepper. Cook and stir about 1 minute more or until all but about 1 tablespoon of the liquid has evaporated. Remove from heat. Stir in cheese and bread crumbs. Spoon cheese mixture into mushroom caps. Cover and refrigerate for at least 2 or up to to 24 hours.
- Bake, uncovered, in a 400 degree F. oven about 15 minutes or until mushrooms are tender and filling is hot. Makes 24.
From the Test Kitchen
Up to 1 day ahead, stuff mushrooms, cover, and chill. To serve, bake as directed.