Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Branzi cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh sage
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean mushrooms and remove stems.
3. In a mixing bowl, combine Branzi cheese, breadcrumbs, sage, Parmesan cheese, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until mushrooms are tender and cheese is melted and golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 11g
Carbohydrates: 6g
Protein: 8g
Substitutions for ingredients:
- Branzi cheese can be substituted with any other soft cheese such as Brie or Camembert.
- Sage can be substituted with other herbs such as thyme or rosemary.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped walnuts or pine nuts to the cheese mixture for added crunch.
- Substitute mushrooms with bell peppers or zucchini for a vegetarian option.
- Add cooked bacon or prosciutto to the cheese mixture for added flavor.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems to avoid breaking the caps.
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Use a piping bag to easily stuff the mushrooms with the cheese mixture.
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 5-10 minutes or until heated through.
Presentation ideas:
Arrange stuffed mushrooms on a platter and garnish with fresh sage leaves.
Garnishes:
Fresh sage leaves
Pairings:
Pair Branzi and Sage Stuffed Mushrooms with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve stuffed mushrooms with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese mixture is too dry, add a tablespoon of olive oil to moisten it.
Food safety advice:
Make sure to cook stuffed mushrooms to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
The Branzi cheese adds a creamy and tangy flavor to the mushrooms, while the sage adds an earthy and herbaceous flavor.
Serving suggestions:
Serve Branzi and Sage Stuffed Mushrooms as an appetizer or as a side dish for a dinner party.
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Region: Italian