Sicilian Stuffed Mushrooms - cooking recipe

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)

Preparation

Prepare the bread by taking the inside out of the half-loaf of Italian bread and soak it in milk.
For the 12 large mushrooms - with a dry cloth, wipe the mushrooms. Remove the stems and mince the stems and set aside.
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.
The Stuffing - saute diced leek with the olive oil, for about 3 minutes.
Drain porcini mushrooms, chop them finely and with the minced stems add them to the leeks. Saute for another 5 minutes.
Squeeze out excess milk from bread you had soaking and chop it small before adding it to the leek mixture. Saute another 3 minutes.
Remove pan from heat and add the Parmesan cheese, Italian parsley and the pine nuts. Salt and pepper to taste.
Stuff the mushroom caps with the bread mixture equally. Bake at 375' for about 25 minutes.
Garnish with a piece of roasted red pepper or a sprinkle of saffron or paprika on each cap.