Ingredients with Measurements:
- 16 large mushrooms
- 1/2 cup chopped ambarella
- 1/2 cup chopped walnuts
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the chopped ambarella, chopped walnuts, breadcrumbs, grated Parmesan cheese, minced garlic, and olive oil. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff each mushroom cap with the mixture and place them on a baking sheet.
6. Bake the stuffed mushrooms for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 10g
Protein: 6g
Sodium: 200mg
Sugar: 2g
Substitutions for ingredients:
- Ambarella can be substituted with mango or pineapple.
- Walnuts can be substituted with pecans or almonds.
- Breadcrumbs can be substituted with panko or crushed crackers.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add chopped herbs like parsley or basil to the filling for extra flavor.
- Substitute the mushrooms with bell peppers or zucchini boats.
- Use different types of cheese like feta or goat cheese.
Tips and tricks:
- Make sure to remove the stems of the mushrooms to create a cavity for the filling.
- Use a spoon to gently scoop out the gills of the mushrooms to create more space for the filling.
- If the filling is too dry, add more olive oil or a splash of water.
Storage instructions:
Store the leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed mushrooms in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
Chopped herbs or a sprinkle of paprika.
Pairings:
Serve the stuffed mushrooms as an appetizer or side dish with grilled chicken or fish.
Suggested side dishes:
Roasted vegetables, garlic bread, or a green salad.
Troubleshooting advice:
If the mushrooms release too much water during cooking, remove them from the oven and drain the excess liquid before returning them to the oven to finish cooking.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them in the recipe. Store the leftovers in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Mushrooms have been used in cooking for thousands of years and are a popular ingredient in many cultures around the world.
Flavor profiles:
The ambarella and walnut filling adds a sweet and nutty flavor to the savory mushrooms.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or side dish at a dinner party or family gathering.
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