Ingredients with Measurements:
- 24 large white mushrooms, stems removed
- 1/2 cup of Budu sauce
- 1/2 cup of cream cheese, softened
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms with a damp cloth and remove the stems.
3. In a mixing bowl, combine the Budu sauce, cream cheese, Parmesan cheese, parsley, black pepper, and garlic powder.
4. Mix the ingredients until they are well combined.
5. Spoon the mixture into the mushroom caps, filling each one generously.
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.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 5g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- You can use any type of soft cheese instead of cream cheese.
- You can use any type of grated cheese instead of Parmesan cheese.
- You can use any type of fresh herbs instead of parsley.
Variations:
- You can add chopped bacon or cooked sausage to the filling.
- You can add chopped sun-dried tomatoes or roasted red peppers to the filling.
- You can top the stuffed mushrooms with breadcrumbs or more grated cheese before baking.
Tips and tricks:
- Make sure to remove the stems carefully to avoid breaking the mushroom caps.
- You can chop the mushroom stems and add them to the filling for extra flavor.
- You can prepare the filling in advance and refrigerate it until ready to use.
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 in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
- Fresh parsley or chopped chives.
Pairings:
- Budu-stuffed mushrooms pair well with a crisp white wine or a light beer.
Suggested side dishes:
- Garlic bread, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the filling is too dry, add a tablespoon of milk or cream to the mixture.
- If the mushrooms release too much liquid during baking, drain the excess liquid before serving.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Make sure to cook the mushrooms until they are tender and the filling is golden brown to ensure they are fully cooked.
Food history:
- Budu is a traditional fish sauce from Malaysia that is made by fermenting fish with salt and rice.
Flavor profiles:
- The Budu sauce adds a salty and savory flavor to the cream cheese filling, while the Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
- Serve the Budu-stuffed mushrooms as an appetizer or a side dish for a dinner party or a family gathering.
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