Ingredients with Measurements:
- 4 Formaggetta cheese rounds (about 4 oz each)
- 1 cup chopped spinach
- 1 cup sliced mushrooms
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add the mushrooms and sauté for 5-7 minutes until they release their moisture and start to brown.
5. Add the spinach and sauté for 2-3 minutes until wilted.
6. Season the mixture with salt, black pepper, and red pepper flakes.
7. Grease a baking dish with olive oil.
8. Place the Formaggetta cheese rounds in the baking dish.
9. Spoon the spinach and mushroom mixture over the cheese rounds.
10. Sprinkle the Parmesan cheese over the top.
11. Cover the baking dish with aluminum foil.
12. Bake for 20-25 minutes until the cheese is melted and bubbly.
13. Remove the foil and bake for an additional 5-7 minutes until the cheese is golden brown.
14. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 22g
Carbohydrates: 6g
Protein: 18g
Substitutions for ingredients:
- Formaggetta cheese can be substituted with any soft cheese such as Brie or Camembert.
- Spinach can be substituted with kale or Swiss chard.
- Mushrooms can be substituted with any other type of mushroom such as shiitake or portobello.
- Parmesan cheese can be substituted with any hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add cooked bacon or sausage to the spinach and mushroom mixture for a meatier version.
- Top the baked Formaggetta with chopped fresh herbs such as parsley or basil for added flavor.
- Use different types of cheese such as blue cheese or goat cheese for a different flavor profile.
Tips and tricks:
- Make sure to sauté the mushrooms until they release their moisture to prevent a watery filling.
- Use a spoon to gently spread the spinach and mushroom mixture over the cheese rounds to prevent them from breaking.
- Let the baked Formaggetta cool for a few minutes before serving to prevent burns.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the baked Formaggetta in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the baked Formaggetta on a platter with crackers or sliced baguette for dipping.
Garnishes:
Garnish with chopped fresh herbs such as parsley or basil.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese starts to brown too quickly, cover the baking dish with foil and continue baking until heated through.
Food safety advice:
Make sure to cook the spinach and mushrooms until they are fully cooked to prevent foodborne illness.
Food history:
Formaggetta cheese is a soft Italian cheese made from cow's milk. It is similar in texture to Brie or Camembert.
Flavor profiles:
The baked Formaggetta has a creamy and tangy flavor from the cheese, with earthy and savory notes from the spinach and mushrooms.
Serving suggestions:
Serve the baked Formaggetta as an appetizer or a light lunch or dinner.
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Region: Italian