Ingredients with Measurements:
- 12 large mushrooms, stems removed and reserved
- 1/2 cup crumbled beyaz peynir (Turkish white cheese)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 2 tablespoons 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 (190°C).
2. Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
3. In a mixing bowl, combine the chopped mushroom stems, beyaz peynir, parsley, dill, mint, garlic, olive oil, salt, and pepper.
4. Mix well until all ingredients are evenly distributed.
5. Stuff each mushroom cap with the mixture, pressing it down gently to fill the cap.
6. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people as an appetizer.
Nutritional information:
- Calories: 110
- Fat: 8g
- Carbohydrates: 6g
- Protein: 5g
- Fiber: 1g
Substitutions for ingredients:
- Beyaz peynir can be substituted with feta cheese.
- Parsley, dill, and mint can be substituted with any combination of fresh herbs.
Variations:
- Add chopped walnuts or pine nuts to the filling for added texture.
- Substitute the mushrooms with bell peppers or zucchini boats for a different presentation.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Use a spoon to gently remove the mushroom stems without damaging the cap.
- Press the filling down gently to ensure it stays in place while baking.
Storage instructions:
- Store any leftover stuffed mushrooms 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 at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs, lemon wedges
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread or crostini
Troubleshooting advice:
- If the filling is too dry, add a splash of olive oil or a tablespoon of water to moisten it.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
Food history:
- Beyaz peynir is a traditional Turkish cheese made from sheep's milk or a combination of sheep's and goat's milk.
Flavor profiles:
- The stuffed mushrooms have a savory and slightly tangy flavor from the beyaz peynir, with a fresh herbaceous note from the parsley, dill, and mint.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as part of a mezze platter.
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Region: Turkish