Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup arrope (grape must syrup)
- 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 (190°C).
2. In a mixing bowl, combine the arrope, breadcrumbs, Parmesan cheese, garlic, olive oil, salt, and pepper.
3. Stuff each mushroom cap with the arrope mixture and place them on a baking sheet.
4. Bake the mushrooms for 20-25 minutes or until the filling is golden brown and the mushrooms are tender.
5. Serve the arrope-stuffed mushrooms hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 120
- Total fat: 6g
- Saturated fat: 1g
- Cholesterol: 2mg
- Sodium: 200mg
- Total carbohydrates: 14g
- Dietary fiber: 1g
- Sugars: 5g
- Protein: 4g
Substitutions for ingredients:
- Arrope can be substituted with balsamic glaze or honey.
- Breadcrumbs can be substituted with panko breadcrumbs or almond flour.
- Parmesan cheese can be substituted with nutritional yeast for a vegan option.
Variations:
- Add chopped herbs such as parsley or thyme to the arrope mixture for extra flavor.
- Top the stuffed mushrooms with a sprinkle of chopped nuts such as walnuts or pecans.
- Add cooked crumbled sausage or bacon to the arrope mixture for a meaty version.
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 them to prevent them from drying out.
- If the arrope mixture is too dry, add a splash of water or olive oil to moisten it.
Storage instructions:
- Store any leftover arrope-stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the 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:
- Serve the arrope-stuffed mushrooms on a platter with a sprinkle of chopped herbs and a drizzle of arrope or balsamic glaze.
Garnishes:
- Garnish the stuffed mushrooms with chopped herbs, chopped nuts, or a sprinkle of grated Parmesan cheese.
Pairings:
- Serve the arrope-stuffed mushrooms as an appetizer with a glass of red wine or a sparkling wine.
Suggested side dishes:
- Serve the stuffed mushrooms with a side salad or roasted vegetables.
Troubleshooting advice:
- If the arrope mixture is too wet, 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 mushrooms in the refrigerator and consume them within 3 days.
Food history:
- Arrope is a traditional Spanish syrup made from grape must that has been used for centuries as a sweetener and flavoring agent.
Flavor profiles:
- The arrope-stuffed mushrooms have a sweet and savory flavor with a crispy breadcrumb topping and a tender mushroom cap.
Serving suggestions:
- Serve the arrope-stuffed mushrooms as an appetizer or a side dish at a dinner party or a holiday gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A