Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 4 ounces prosciutto, diced
- 1 cup grated Asiago cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the diced prosciutto, grated Asiago cheese, breadcrumbs, chopped parsley, chopped chives, minced garlic, and olive oil. Mix well.
3. Season the mushroom caps with salt and pepper to taste.
4. Using a spoon or piping bag, fill each mushroom cap with the prosciutto and cheese mixture.
5. Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 24 stuffed mushrooms
Nutritional information:
Calories: 90
Fat: 7g
Carbohydrates: 2g
Protein: 5g
Substitutions for ingredients:
- Instead of prosciutto, you can use cooked bacon or ham.
- Instead of Asiago cheese, you can use Parmesan or Romano cheese.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- Use different types of mushrooms, such as portobello or shiitake.
- Top the stuffed mushrooms with a sprinkle of extra cheese before baking.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- If the mushroom caps are too small, you can use a melon baller or teaspoon to scoop out some of the flesh to make more room for the filling.
- For a crispier topping, broil the stuffed mushrooms for the last minute of cooking.
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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
Fresh parsley, chives, or a sprinkle of paprika.
Pairings:
These stuffed mushrooms pair well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve these stuffed mushrooms with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the filling is too dry, add a drizzle of olive oil or a splash of chicken broth to moisten it.
- If the mushrooms release too much liquid during cooking, drain off the excess liquid before serving.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them, and cook them to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Stuffed mushrooms have been a popular appetizer for decades, with many variations and fillings. The addition of prosciutto and Asiago cheese adds a savory and salty flavor to this classic dish.
Flavor profiles:
Savory, salty, and cheesy.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or side dish at your next dinner party or holiday gathering.
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Region: Italian