Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped anchovy fillets
- 2 cloves garlic, minced
- 1/4 cup 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. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, anchovy fillets, garlic, and olive oil. Mix well.
3. Season the mushroom caps with salt and pepper.
4. Stuff each mushroom cap with the breadcrumb mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 12g
Saturated fat: 2g
Cholesterol: 8mg
Sodium: 400mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
- Dried parsley can be used instead of fresh parsley.
- Canned anchovy fillets can be used instead of fresh anchovy fillets.
Variations:
- Add chopped sun-dried tomatoes to the stuffing mixture.
- Use different types of mushrooms, such as portobello or shiitake.
- Top the stuffed mushrooms with a sprinkle of mozzarella cheese before baking.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Use a spoon to gently press the stuffing mixture into the mushroom caps.
- Serve the stuffed mushrooms hot or at room temperature.
Storage instructions:
Store 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 parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve the stuffed mushrooms as an appetizer with a glass of white wine.
- Pair the stuffed mushrooms with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Mashed potatoes
Troubleshooting advice:
- If the stuffing mixture is too dry, add a drizzle of olive oil.
- If the mushrooms release too much liquid while baking, drain the excess liquid before serving.
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:
Stuffed mushrooms have been a popular appetizer since the 1950s. The addition of anchovy fillets to the stuffing mixture adds a salty and savory flavor to the dish.
Flavor profiles:
Salty, savory, and umami
Serving suggestions:
Serve the stuffed mushrooms hot or at room temperature as an appetizer or side dish.
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