Ingredients with Measurements:
- 12 large mushrooms
- 1 cup of cooked and cooled quinoa
- 1/2 cup of grated Pecorino Romano cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of heavy cream
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 tablespoon of freshly ground black pepper
- 1/2 teaspoon of salt
- 1/4 cup of chopped fresh parsley
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the cooked quinoa, Pecorino Romano cheese, Parmesan cheese, heavy cream, butter, olive oil, black pepper, and salt. Mix well.
4. Stuff each mushroom cap with the quinoa mixture and place them on a baking sheet.
5. Bake the mushrooms for 20-25 minutes, or until the filling is golden brown.
6. Once the mushrooms are done, remove them from the oven and sprinkle them with fresh parsley.
7. Serve the mushrooms hot and enjoy!
- 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: 220
- Fat: 15g
- Carbohydrates: 12g
- Protein: 10g
Substitutions for ingredients:
- You can substitute the Pecorino Romano cheese with Parmesan cheese if you prefer.
- You can use any type of mushroom you like.
Variations:
- You can add chopped bacon or ham to the quinoa mixture for extra flavor.
- You can use different types of cheese for the filling, such as Gouda or Cheddar.
Tips and Tricks:
- Make sure to clean the mushrooms thoroughly before stuffing them.
- You can use leftover quinoa for this recipe.
- You can also make the filling ahead of time and store it in the fridge until ready to use.
Storage Instructions:
- Store any leftover mushrooms in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- To reheat the mushrooms, place them in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
- Arrange the mushrooms on a platter and garnish with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- This recipe pairs well with a side salad or roasted vegetables.
Suggested Side Dishes:
- Side salad
- Roasted vegetables
Troubleshooting Advice:
- If the filling is too dry, add a little more heavy cream or butter.
Food Safety Advice:
- Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
Food History:
- Cacio e Pepe is a classic Italian pasta dish made with Pecorino Romano cheese and black pepper.
Flavor Profiles:
- This recipe is savory, cheesy, and peppery.
Serving Suggestions:
- Serve the mushrooms as an appetizer or a side dish.
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Region: Italian