Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped prosciutto
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup 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.
2. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, basil, sun-dried tomatoes, prosciutto, onion, garlic, olive oil, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Stuff each mushroom cap with the mixture, pressing down gently to make sure it's packed tightly.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Serve 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: 210
- Fat: 16g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Instead of prosciutto, you can use bacon or ham.
- Instead of sun-dried tomatoes, you can use fresh tomatoes or roasted red peppers.
- Instead of Parmesan cheese, you can use any hard cheese like Pecorino Romano or Asiago.
Variations:
- You can add chopped mushrooms to the filling for extra mushroom flavor.
- You can add chopped spinach or kale to the filling for extra nutrition.
- You can use different herbs like thyme, oregano, or rosemary.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- You can use a spoon to scoop out the stems.
- You can chop the stems and add them to the filling if you like.
- If the filling is too dry, you can add more olive oil or a beaten egg.
Storage instructions:
- You can store the 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 for 10-15 minutes, or until heated through.
Presentation ideas:
- You can serve the stuffed mushrooms on a platter garnished with fresh herbs like parsley or basil.
Garnishes:
- Fresh herbs like parsley or basil.
Pairings:
- These stuffed mushrooms pair well with a glass of red wine like Chianti or Pinot Noir.
Suggested side dishes:
- Roasted vegetables like asparagus or Brussels sprouts.
- A green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the filling is too wet, you can add more breadcrumbs or cheese to absorb the excess moisture.
- If the mushrooms are not tender enough, you can bake them for a few more minutes.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store the stuffed mushrooms in the refrigerator at 40°F or below.
Food history:
- The name "Cappuccetto Rosso" means "Little Red Riding Hood" in Italian, and this recipe is inspired by the classic fairy tale.
Flavor profiles:
- The stuffed mushrooms have a savory and slightly salty flavor from the Parmesan cheese and prosciutto, balanced by the sweetness of the sun-dried tomatoes and the freshness of the herbs.
Serving suggestions:
- These stuffed mushrooms make a great appetizer or side dish for a dinner party or a family meal.
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Region: Italian