Stuffed Vegetables Genovese Style (Ripieni all'Antica) | La Cucina Grandinetti

Ingredients

• 4 cups 1- inch cubes of day- old or dry country bread, crusts removed (about 4 thick slices)
• 1 cup milk
• 1/4 ounce dried porcini, soaked in 2 cups warm water
• 1 cup finely chopped scallions
• 10 large fresh basil leaves, finely chopped
• 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano
• 1/2 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 2 or more medium zucchini (6 inches long)
• 2 or more red or other colorful bell peppers
• 12 or more large white stuffing mushrooms
• 3 or more ripe small tomatoes
• 2 or more large Vidalia or other sweet, flat onions
• 1/2 cup extra-virgin olive oil, or as needed
• 1-1/2 teaspoons kosher salt