Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup Bra Duro cheese, grated
- 1/2 cup frozen spinach, thawed and drained
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine Bra Duro cheese, spinach, breadcrumbs, Parmesan cheese, garlic, salt, and black pepper.
3. Mix well until all ingredients are well combined.
4. Spoon the mixture into the mushroom caps, filling each one generously.
5. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
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 before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 9g
- Protein: 7g
- Fiber: 2g
Substitutions for ingredients:
- Bra Duro cheese can be substituted with any hard cheese, such as Parmesan or Pecorino Romano.
- Frozen spinach can be substituted with fresh spinach.
Variations:
- Add chopped sun-dried tomatoes to the filling for a burst of flavor.
- Substitute the mushrooms with bell peppers for a vegetarian option.
- Add cooked crumbled sausage to the filling for a meaty option.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a spoon to fill the mushroom caps with the filling for easier handling.
- If the filling is too dry, add a tablespoon of olive oil or water to moisten it.
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 in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs, such as parsley or basil, for a pop of color.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the filling is too dry, add a tablespoon of olive oil or water to moisten it.
- If the mushrooms are too watery, remove excess moisture by patting them dry with a paper towel before stuffing.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- The Bra Duro cheese adds a nutty and slightly sweet flavor to the filling, while the spinach adds a fresh and earthy taste.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish.
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Taste: Savory, Tangy, Herbaceous, Earthy, Umami