Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 4 tablespoons unsalted butter
- 1/4 cup chopped shallots
- 1/4 cup chopped walnuts
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 4 ounces Brie cheese, rind removed and chopped
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a skillet, melt butter over medium heat until it turns brown and smells nutty. This is the beurre noisette.
3. Add shallots and walnuts to the skillet and cook until shallots are translucent.
4. Add breadcrumbs and cook until they are golden brown.
5. Remove skillet from heat and stir in Parmesan cheese and Brie cheese.
6. Season with salt and pepper to taste.
7. Stuff each mushroom cap with the cheese mixture.
8. Place stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until mushrooms are tender and cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Total fat: 19g
- Saturated fat: 9g
- Cholesterol: 45mg
- Sodium: 290mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 8g
Substitutions for ingredients:
- Shallots can be substituted with onions.
- Walnuts can be substituted with pecans or almonds.
- Breadcrumbs can be substituted with panko breadcrumbs.
- Parmesan cheese can be substituted with Romano cheese.
- Brie cheese can be substituted with Camembert cheese.
Variations:
- Add chopped herbs such as thyme or rosemary to the cheese mixture.
- Substitute mushrooms with bell peppers or zucchini.
Tips and tricks:
- Use a small spoon to scoop out the mushroom stems.
- Make sure the beurre noisette doesn't burn, as it can turn bitter.
- Use a food processor to chop the walnuts and breadcrumbs finely.
Storage instructions:
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat stuffed mushrooms in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve stuffed mushrooms on a platter with fresh herbs such as parsley or chives.
Garnishes:
- Garnish stuffed mushrooms with chopped walnuts or Parmesan cheese.
Pairings:
- Pair stuffed mushrooms with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve stuffed mushrooms with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too thick, add a tablespoon of milk to thin it out.
Food safety advice:
- Make sure to wash mushrooms thoroughly before using them.
- Store stuffed mushrooms in the refrigerator at 40°F or below.
Food history:
- Beurre noisette is a French term that means "hazelnut butter". It is made by cooking butter until it turns brown and has a nutty aroma.
Flavor profiles:
- The stuffed mushrooms have a rich and nutty flavor from the beurre noisette and walnuts, and a creamy and tangy flavor from the Brie cheese.
Serving suggestions:
- Serve stuffed mushrooms as an appetizer or as a side dish for a dinner party.
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Region: French