Ingredients with Measurements:
- 12 large button mushrooms
- 1/2 cup finely chopped biltong
- 1/4 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon garlic powder
- 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. Remove the stems from the mushrooms and set them aside.
3. In a mixing bowl, combine the chopped biltong, cream cheese, Parmesan cheese, parsley, garlic powder, salt, and pepper.
4. Spoon the biltong mixture into the mushroom caps, filling each one generously.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden brown.
6. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- 375°F
Serving size:
- 12 stuffed mushrooms
Nutritional information:
- Calories: 65
- Fat: 4g
- Carbohydrates: 2g
- Protein: 6g
Substitutions for ingredients:
- Biltong can be substituted with beef jerky or prosciutto.
- Cream cheese can be substituted with goat cheese or ricotta cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for added flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully so as not to break the caps.
- If the mushrooms are too small to stuff, use them as a base and top them with the biltong mixture instead.
- Serve the stuffed mushrooms warm for the best flavor.
Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed mushrooms, place them on a baking sheet and bake in a preheated oven at 375°F for 5-10 minutes, until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped biltong.
Garnishes:
- Fresh parsley
- Chopped biltong
Pairings:
- Serve the stuffed mushrooms with a glass of red wine or a cold beer.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, drain it off carefully before serving.
- If the filling is too dry, add a little more cream cheese or a splash of milk to moisten it.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Biltong is a type of dried meat that originated in South Africa and is similar to beef jerky.
Flavor profiles:
- Savory, salty, and slightly spicy.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer at a party or as a snack while watching a game.
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Region: South African