Ingredients with Measurements:
- 24 large button mushrooms
- 4 oz Abbey Blue Brie cheese, crumbled
- 1/2 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean mushrooms and remove stems. Set aside.
3. In a mixing bowl, combine Abbey Blue Brie cheese, chopped walnuts, chopped parsley, grated Parmesan cheese, breadcrumbs, minced garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese and walnut mixture.
5. Place stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes, or until mushrooms are tender and filling is golden brown.
7. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 24 stuffed mushrooms
Nutritional information:
- Calories: 70
- Fat: 6g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- Blue cheese can be substituted for Abbey Blue Brie cheese.
- Pecans or almonds can be substituted for walnuts.
- Dried parsley can be substituted for fresh parsley.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
Variations:
- Add chopped bacon to the filling mixture.
- Top stuffed mushrooms with a sprinkle of additional Parmesan cheese before baking.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to clean mushrooms thoroughly to remove any dirt or debris.
- Use a spoon to gently remove mushroom stems without damaging the caps.
- Don't overstuff the mushrooms to prevent the filling from spilling out during baking.
Storage instructions:
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat stuffed mushrooms in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Arrange stuffed mushrooms on a platter and garnish with fresh parsley or chopped walnuts.
Garnishes:
- Fresh parsley
- Chopped walnuts
- Additional Parmesan cheese
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the filling is too dry, add a splash of olive oil or a tablespoon of water to the mixture.
- If the mushrooms are too watery after baking, remove them from the baking sheet and place them on a paper towel to absorb excess moisture.
Food safety advice:
- Make sure to cook stuffed mushrooms to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- Creamy, tangy, nutty, and savory.
Serving suggestions:
- Serve as an appetizer at a dinner party or holiday gathering.
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