Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup burrata cheese, drained and chopped
- 2 slices of prosciutto, chopped
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 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. In a mixing bowl, combine the chopped burrata cheese, chopped prosciutto, breadcrumbs, grated Parmesan cheese, olive oil, chopped parsley, salt, and pepper.
3. Mix the ingredients until well combined.
4. Stuff each mushroom cap with the mixture.
5. Place the stuffed mushrooms on a baking sheet.
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.
8. Serve warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 6g
- Protein: 7g
Substitutions for ingredients:
- Burrata cheese can be substituted with fresh mozzarella cheese.
- Prosciutto can be substituted with cooked bacon or ham.
- Breadcrumbs can be substituted with almond flour or crushed crackers.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- Use different types of mushrooms such as portobello or cremini.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Drain the burrata cheese well before chopping it to avoid excess moisture in the filling.
- Use a spoon to gently press the filling into the mushroom caps for even distribution.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed mushrooms in the 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:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the filling is too dry, add a little more olive oil or a splash of milk to moisten it.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- Savory, cheesy, and salty.
Serving suggestions:
- Serve as an appetizer or as a side dish.
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Region: Italian