Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 4 ounces Caprino Vaccino cheese, crumbled
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
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 Caprino Vaccino cheese, bread crumbs, Parmesan cheese, parsley, garlic, salt, and black pepper.
3. Stuff each mushroom cap with the cheese mixture, pressing down gently to fill the cap.
4. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 130
- Fat: 10g
- Carbohydrates: 5g
- Protein: 6g
Substitutions for ingredients:
- Caprino Vaccino cheese can be substituted with any other soft cheese, such as goat cheese or feta cheese.
- Bread crumbs can be substituted with crushed crackers or panko bread crumbs.
- Parmesan cheese can be substituted with any other hard cheese, such as Romano cheese or Asiago cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for added flavor.
- Top the stuffed mushrooms with a sprinkle of chopped fresh basil before baking.
Tips and tricks:
- Use a spoon to gently remove the stems from the mushrooms without breaking the caps.
- Make sure the cheese mixture is evenly distributed among the mushroom caps to ensure even cooking.
- If the mushrooms are too small to stuff, chop the stems and add them to the cheese mixture for added flavor.
Storage instructions:
- Store leftover stuffed mushrooms 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 preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with a sprinkle of chopped fresh parsley for added color.
Garnishes:
- Garnish with a sprinkle of chopped fresh basil or a drizzle of balsamic glaze.
Pairings:
- Serve the stuffed mushrooms as an appetizer with a glass of white wine.
Suggested side dishes:
- Serve the stuffed mushrooms with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of olive oil to moisten it.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them in the recipe.
- Store leftover stuffed mushrooms in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Stuffed mushrooms have been a popular appetizer in Italian cuisine for centuries.
Flavor profiles:
- The Caprino Vaccino cheese adds a tangy, creamy flavor to the mushrooms, while the garlic and Parmesan cheese add a savory note.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish with a main course.
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Region: Italian