Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Caciotta Toscana cheese, grated
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the grated Caciotta Toscana cheese, breadcrumbs, minced garlic, chopped parsley, olive oil, salt, and pepper.
4. Mix well until all the ingredients are evenly combined.
5. Stuff each mushroom cap with the cheese mixture using a spoon or piping bag.
6. Place the stuffed mushrooms on a baking sheet.
7. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
8. 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 (190°C)
Serving size:
- This recipe makes 12 stuffed mushrooms.
Nutritional information:
- Calories: 70
- Total fat: 5g
- Saturated fat: 2g
- Cholesterol: 10mg
- Sodium: 100mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 3g
Substitutions for ingredients:
- Caciotta Toscana cheese can be substituted with any other type of cheese that melts well, such as mozzarella, cheddar, or gouda.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Fresh parsley can be substituted with dried parsley or any other fresh herb, such as basil or thyme.
Variations:
- Add chopped cooked bacon or ham to the cheese mixture for extra flavor.
- Substitute the mushrooms with bell peppers or zucchini for a vegetarian option.
- Add chopped sun-dried tomatoes or olives to the cheese mixture for a Mediterranean twist.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a spoon or piping bag to stuff the mushrooms evenly and neatly.
- If the cheese mixture is too dry, add a tablespoon of milk or cream to make it more moist.
- Serve the stuffed mushrooms as an appetizer or side dish.
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 on a baking sheet and bake in a preheated oven at 350°F (175°C) 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.
- Serve the stuffed mushrooms on individual plates with a side salad or roasted vegetables.
Garnishes:
- Fresh parsley or chopped chives
- Grated Parmesan cheese
- Red pepper flakes
Pairings:
- Serve the stuffed mushrooms with a glass of red wine, such as Chianti or Sangiovese.
- Pair 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 cheese mixture is too wet, add more breadcrumbs to thicken it.
- If the mushrooms release too much liquid during baking, drain the excess liquid halfway through cooking.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Caciotta Toscana is a type of cheese that originated in Tuscany, Italy. It is made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
- Creamy, cheesy, garlicky, and savory.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or side dish at a dinner party or family gathering.
- Pair with a glass of red wine and a side salad for a complete meal.
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Region: Italian