Ingredients with Measurements:
- 16 large white mushrooms
- 4 oz Cambozola cheese, room temperature
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 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.
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the Cambozola cheese, parsley, chives, garlic, breadcrumbs, and salt and pepper to taste.
4. Stuff each mushroom cap with the cheese mixture using a spoon or piping bag.
5. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
6. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
7. Serve hot and garnish with additional chopped herbs if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 11g
Carbohydrates: 7g
Protein: 7g
Sodium: 350mg
Substitutions for ingredients:
- Any type of soft blue cheese can be used instead of Cambozola.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for extra flavor.
- Use portobello mushrooms instead of white mushrooms for a heartier appetizer.
- Drizzle balsamic glaze over the stuffed mushrooms before serving for a tangy twist.
Tips and tricks:
- Make sure the cheese is at room temperature for easier mixing.
- Use a piping bag to fill the mushroom caps for a neater presentation.
- If the mushrooms are uneven, slice a small piece off the bottom to create a flat surface for them to stand on.
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 on a baking sheet and bake in a 375°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
Chopped fresh herbs, paprika, balsamic glaze
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Rice pilaf
Troubleshooting advice:
- If the cheese mixture is too thick, add a splash of milk or cream to thin it out.
- If the mushrooms are too small to stuff, chop the stems and mix them into the cheese mixture.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before stuffing.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Cambozola cheese is a German blue cheese that is a combination of Camembert and Gorgonzola.
Flavor profiles:
The Cambozola cheese adds a creamy and tangy flavor to the mushrooms, while the garlic and herbs add a savory note.
Serving suggestions:
Serve as an appetizer or as a side dish for a dinner party or holiday gathering.
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