Ingredients with Measurements:
- 16 large mushrooms
- 1 cup Caciotta di Brugnato cheese, grated
- 1/4 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
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.
3. In a mixing bowl, combine the grated Caciotta di Brugnato cheese, breadcrumbs, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and the mushrooms are tender.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 14g
Carbohydrates: 6g
Protein: 8g
Substitutions for ingredients:
- Caciotta di Brugnato cheese can be substituted with any other mild cheese such as mozzarella or provolone.
- Breadcrumbs can be substituted with crushed crackers or panko.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for added flavor.
- Substitute the parsley with basil or oregano for a different flavor profile.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Don't overstuff the mushrooms to prevent the cheese mixture from spilling out during baking.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed mushrooms in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or grated Parmesan cheese.
Garnishes:
Fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of olive oil to moisten it.
- If the mushrooms are too small, use a muffin tin to hold them upright during baking.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Caciotta di Brugnato is a type of Italian cheese made from cow's milk. It originated in the Liguria region of Italy and is known for its mild, creamy flavor.
Flavor profiles:
Creamy, cheesy, garlicky, and savory.
Serving suggestions:
Serve as an appetizer or snack before a meal.
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Region: Italian