Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Ardsallagh hard goat's cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the crumbled Ardsallagh hard goat's cheese, chopped sun-dried tomatoes, breadcrumbs, olive oil, and chopped parsley. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff each mushroom cap with the cheese and tomato mixture.
6. Place the stuffed mushrooms on a baking sheet.
7. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 180mg
Total carbohydrates: 8g
Dietary fiber: 1g
Sugars: 2g
Protein: 5g
Substitutions for ingredients:
- Ardsallagh hard goat's cheese can be substituted with any hard goat's cheese or feta cheese.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Breadcrumbs can be substituted with panko or crushed crackers.
Variations:
- Add chopped garlic or shallots to the cheese and tomato mixture for extra flavor.
- Top the stuffed mushrooms with grated Parmesan cheese before baking.
- Add chopped spinach or kale to the cheese and tomato mixture for extra nutrition.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Brush the mushroom caps with olive oil before stuffing to prevent them from drying out.
- If the cheese mixture is too dry, add a tablespoon of milk or cream to moisten it.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed mushrooms on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or basil leaves.
Garnishes:
Fresh parsley or basil leaves.
Pairings:
These stuffed mushrooms pair well with a crisp white wine or a light beer.
Suggested side dishes:
Serve these stuffed mushrooms with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the mushrooms are too small, use more mushrooms to make up for the size difference.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them. Store leftover stuffed mushrooms in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s. They are a versatile dish that can be filled with a variety of ingredients, from cheese and breadcrumbs to sausage and herbs.
Flavor profiles:
These stuffed mushrooms have a savory and tangy flavor from the goat's cheese and sun-dried tomatoes, with a crispy breadcrumb topping and earthy mushroom flavor.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or a light meal with a side salad or roasted vegetables.
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Region: Irish