Stuffed Mushrooms  24 white or cremini mushrooms with caps about 1 1/2 inches in diameter  2 tablespoons extra virgin olive oil, plus more for tops of mushrooms if desired  1/2 cup finely chopped green onions  1/2 cup finely chopped red bell peppers  1/2 cup coarse bread crumbs  1/2 cup grated Parmigiano-Reggiano cheese  1/4 cup finely chopped fresh Italian parsley (divided)  Salt Freshly ground black pepper  4 tablespoons unsalted butter (divided)  1/2 cup chicken stock, vegetable stock or canned reduced-sodium chicken broth  1/4 cup dry white wine (optional) Olive oil (optional) Preheat oven to 425 degrees. Remove stems from mushrooms and chop stems fine. Heat 2 tablespoons olive oil in medium skillet over medium heat. Add green onions and cook until wilted, about 1 minute. Stir in red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool. Toss bread crumbs, grated cheese, 2 tablespoons of parsley and sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff cavity of each mushroom with filling, pressing it in with teaspoon until even with sides of mushrooms. Using 2 tablespoons of butter, grease 18-by-12-inch low-sided baking pan. Arrange mushrooms side-by-side in pan and, using remaining 2 tablespoons butter, dot top of each mushroom with about 1/4 teaspoon butter. Add stock, wine, if using, and remaining 2 tablespoons parsley to pan. If you like, drizzle tops of mushrooms with olive oil. Bake until mushrooms are cooked through and bread crumbs are golden brown, about 20 minutes. Serve mushrooms on warmed platter or divide among warmed plates. Pour pan juices into small saucepan and bring to boil on top of stove. Boil until lightly thickened, 1 to 2 minutes. Spoon juices over mushrooms. Makes 6 servings. By Torans Soft Treasure