Ingredients with Measurements:
- 4 large portobello mushrooms
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 4 slices of mozzarella cheese
- 4 cherry tomatoes
- 4 black olives
Special Equipment Needed:
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the portobello mushrooms and remove the stems.
3. In a bowl, mix together the breadcrumbs, parmesan cheese, parsley, basil, chives, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom with the breadcrumb mixture.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the breadcrumb mixture is golden brown.
7. Remove the mushrooms from the oven and place a slice of mozzarella cheese on top of each mushroom.
8. Cut the cherry tomatoes in half and place one half on each mushroom to create the eyes.
9. Cut the black olives in half and place one half on each mushroom to create the pupils.
10. Return the mushrooms to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 18g
Carbohydrates per serving: 13g
Protein per serving: 10g
Substitutions for ingredients:
- Instead of portobello mushrooms, you can use cremini mushrooms or button mushrooms.
- Instead of mozzarella cheese, you can use cheddar cheese or provolone cheese.
- Instead of cherry tomatoes, you can use sliced black olives or roasted red peppers.
Variations:
- Add cooked crumbled sausage or bacon to the breadcrumb mixture for a meatier version.
- Use different herbs and spices in the breadcrumb mixture to change the flavor profile.
- Serve the mushrooms with a side salad or roasted vegetables for a complete meal.
Tips and Tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Use a spoon to gently scrape out the gills of the mushrooms to create more space for the stuffing.
- If the breadcrumb mixture is too dry, add more olive oil to moisten it.
- To make the eyes and pupils of the frog more prominent, use a toothpick to create a small indentation in the cherry tomatoes and black olives before placing them on the mushrooms.
Storage Instructions:
Store any leftover 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 mushrooms on a bed of fresh greens or herbs for a colorful and festive presentation.
Garnishes:
Garnish the mushrooms with additional chopped herbs or a sprinkle of paprika for added flavor and color.
Pairings:
Pair the mushrooms with a crisp white wine or a light beer for a refreshing and satisfying meal.
Suggested Side Dishes:
Serve the mushrooms with a side salad, roasted vegetables, or garlic bread for a complete meal.
Troubleshooting Advice:
- If the breadcrumb mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the mushrooms are not tender enough, bake them for an additional 5-10 minutes until they are fully cooked.
Food Safety Advice:
- Make sure to wash your hands and all utensils thoroughly before handling any food.
- Use a food thermometer to ensure that the mushrooms are cooked to a safe temperature of 160°F (71°C).
- Store any leftover mushrooms in the refrigerator and consume within 3 days.
Food History:
The origin of the baked mushroom frog recipe is unclear, but it is a popular dish that is often served at parties and gatherings.
Flavor Profiles:
The baked mushroom frog has a savory and earthy flavor from the mushrooms, combined with the crunchy and herbaceous breadcrumb mixture.
Serving Suggestions:
Serve the baked mushroom frog as a fun and festive appetizer or as a main course with a side salad or roasted vegetables.
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Taste: Savory, Earthy, Nutty, Herbaceous, Umami