Ingredients with Measurements:
- 12 large mushrooms
- 1 cup crumbled anari cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped walnuts
- 1/4 cup breadcrumbs
- 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. Place them on a baking sheet.
3. In a mixing bowl, combine the anari cheese, parsley, mint, walnuts, breadcrumbs, garlic, olive oil, salt, and pepper.
4. Spoon the cheese mixture into the mushroom caps, filling them generously.
5. Bake the mushrooms for 20-25 minutes or until the cheese is melted and the mushrooms are tender.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 12g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 200mg
Total carbohydrates: 14g
Dietary fiber: 3g
Sugars: 3g
Protein: 7g
Substitutions for ingredients:
- Anari cheese can be substituted with feta cheese or ricotta cheese.
- Walnuts can be substituted with almonds or pecans.
- Parsley and mint can be substituted with other fresh herbs such as basil or thyme.
Variations:
- Add chopped sun-dried tomatoes to the cheese mixture for a tangy flavor.
- Substitute the mushrooms with bell peppers or zucchini boats for a vegetarian option.
- Add cooked bacon or sausage to the cheese mixture for a meaty option.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems to avoid breaking the caps.
- Make sure to chop the walnuts finely to ensure they mix well with the cheese mixture.
- If the cheese mixture is too dry, add a tablespoon of olive oil to moisten it.
Storage instructions:
Store any 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 fresh herbs such as parsley or mint.
Garnishes:
Fresh herbs such as parsley or mint.
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of white wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Green salad with a lemon vinaigrette.
- Roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the cheese mixture is too runny, add more breadcrumbs to thicken it.
- If the mushrooms are not tender after baking, cover them with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Anari cheese is a traditional Cypriot cheese made from whey. It has a crumbly texture and a mild flavor.
Flavor profiles:
The anari cheese adds a creamy and slightly tangy flavor to the mushrooms, while the fresh herbs and walnuts add a fresh and nutty flavor.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or a light meal.
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