Ingredients with Measurements:
- 20 large mushrooms
- 1 cup cherry tomatoes, chopped
- 1 cup fresh mozzarella, diced
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or small scoop
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 chopped cherry tomatoes, diced fresh mozzarella, and chopped fresh basil.
4. Drizzle the balsamic vinegar and olive oil over the mixture, and season with salt and pepper to taste.
5. Mix everything together until well combined.
6. Stuff each mushroom cap with the caprese mixture and place them on a baking sheet.
7. Bake the stuffed mushrooms for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
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
Serving size:
- This recipe makes 20 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
- Calories: 120
- Fat: 9g
- Carbohydrates: 4g
- Protein: 6g
- Fiber: 1g
- Sugar: 2g
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- If you don't have fresh mozzarella, you can use shredded mozzarella or any other cheese you like.
- You can substitute the balsamic vinegar with red wine vinegar or apple cider vinegar.
Variations:
- You can add chopped garlic or onion to the caprese mixture for extra flavor.
- You can sprinkle some grated Parmesan cheese on top of the stuffed mushrooms before baking.
- You can add some cooked crumbled sausage or bacon to the caprese mixture for a meaty version.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully so that the caps don't break.
- You can use a small scoop or spoon to stuff the mushrooms evenly.
- If the caprese mixture is too dry, you can add a little more olive oil or balsamic vinegar.
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 for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter garnished with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- These caprese stuffed mushrooms pair well with a crisp white wine or a light beer.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, you can drain it off halfway through the cooking time.
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:
- The caprese salad originated in the Italian island of Capri and is made with fresh mozzarella, tomatoes, and basil.
Flavor profiles:
- The caprese stuffed mushrooms have a savory and slightly tangy flavor from the balsamic vinegar and fresh tomatoes, and a creamy and cheesy texture from the fresh mozzarella.
Serving suggestions:
- Serve the caprese stuffed mushrooms as an appetizer or a side dish.
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Region: Italian