Ingredients with Measurements:
- 12 large mushrooms
- 1 can of baricot beans, drained and rinsed
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 tablespoon of 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.
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the baricot beans, breadcrumbs, Parmesan cheese, minced garlic, olive oil, salt, and pepper. Mix well.
4. Stuff each mushroom cap with the baricot mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes.
8. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 150
Fat: 5g
Carbohydrates: 20g
Protein: 8g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of beans instead of baricot beans.
- Instead of breadcrumbs, you can use almond flour or crushed crackers.
- You can use any type of cheese instead of Parmesan cheese.
Variations:
- Add chopped herbs like parsley or basil to the filling for extra flavor.
- Add chopped vegetables like bell peppers or onions to the filling for more texture.
- Use different types of mushrooms like portobello or shiitake.
Tips and tricks:
- Make sure to clean the mushrooms well before stuffing them.
- If the filling is too dry, add a tablespoon of water or olive oil.
- If the filling is too wet, add more breadcrumbs.
Storage instructions:
Store the leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed mushrooms in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the mushrooms are too watery, remove the excess liquid with a paper towel before stuffing them.
- If the mushrooms are too dry, brush them with a little olive oil before stuffing them.
Food safety advice:
Make sure to cook the mushrooms until they are tender and the filling is golden brown to ensure they are cooked through.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
The baricot beans add a creamy and slightly sweet flavor to the filling, while the Parmesan cheese adds a salty and nutty flavor.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish.
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