Ingredients with Measurements:
- 16 large mushrooms
- 1/4 cup capers, drained and chopped
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the mushrooms and discard them.
3. In a mixing bowl, combine the chopped capers, breadcrumbs, Parmesan cheese, minced garlic, and olive oil.
4. Mix well until the ingredients are evenly distributed.
5. Season with salt and pepper to taste.
6. Stuff each mushroom cap with the mixture, pressing it down gently.
7. Place the stuffed mushrooms on a baking sheet.
8. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
9. 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 serves 4 people.
Nutritional information:
- Calories: 100
- Fat: 7g
- Carbohydrates: 6g
- Protein: 4g
- Fiber: 1g
- Sodium: 300mg
Substitutions for ingredients:
- You can use any type of mushroom that you like.
- If you don't have capers, you can use chopped olives instead.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
- If you don't have Parmesan cheese, you can use any other type of hard cheese.
Variations:
- You can add chopped herbs like parsley or thyme to the filling for extra flavor.
- You can also add chopped cooked bacon or ham to the filling for a meatier version.
- For a vegetarian version, you can omit the Parmesan cheese or use a vegan cheese substitute.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully so that you don't break the caps.
- You can use a small spoon or your fingers to stuff the mushrooms.
- If the filling is too dry, add a little more olive oil or a splash of water.
- If the filling is too wet, add more breadcrumbs.
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 chopped parsley or chives.
- Serve them with a side of marinara sauce or aioli for dipping.
Garnishes:
- Chopped parsley or chives
- Lemon wedges
- Red pepper flakes
Pairings:
- These stuffed mushrooms pair well with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the mushrooms release a lot of liquid while baking, you can drain it off halfway through cooking.
- If the filling is too dry, add more olive oil or a splash of water.
- If the filling is too wet, add more breadcrumbs.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator for up to 3 days.
- Reheat the stuffed mushrooms to an internal temperature of 165°F (74°C) before serving.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- Savory, salty, umami
Serving suggestions:
- Serve these caper-stuffed mushrooms as an appetizer or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Salty, Herbaceous, Umami