Ingredients with Measurements:
- 12 large mushrooms
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Allgäuer Bergkäse cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. In a skillet, heat the olive oil over medium heat.
4. Add the onion and garlic and cook until soft, about 5 minutes.
5. Add the breadcrumbs and cook for another 2 minutes.
6. Remove from heat and stir in the Allgäuer Bergkäse cheese, Parmesan cheese, parsley, salt, and pepper.
7. Stuff each mushroom cap with the cheese mixture.
8. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 7g
- Protein: 6g
Substitutions for ingredients:
- Allgäuer Bergkäse cheese can be substituted with any other hard cheese like cheddar or Gouda.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped bacon or ham to the stuffing mixture for extra flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
- Top the stuffed mushrooms with a sprinkle of paprika before baking for a smoky flavor.
Tips and Tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a spoon to gently scoop out the gills from the mushroom caps to create more room for the stuffing.
- If the cheese mixture is too dry, add a tablespoon of milk to moisten it.
Storage Instructions:
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the stuffed mushrooms, place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
- Serve the stuffed mushrooms on individual plates with a side salad.
Garnishes:
- Fresh parsley or chopped chives
Pairings:
- Serve the stuffed mushrooms with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the cheese mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the cheese mixture is too dry, add a tablespoon of milk to moisten it.
Food Safety Advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food History:
- Allgäuer Bergkäse is a hard cheese made in the Allgäu region of Germany. It has been produced for over 1000 years and is known for its nutty flavor and firm texture.
Flavor Profiles:
- The Allgäuer Bergkäse cheese adds a nutty and savory flavor to the stuffed mushrooms, while the Parmesan cheese adds a salty and tangy flavor.
Serving Suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish for a dinner party or holiday gathering.
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Region: German