Ingredients with Measurements:
- 12 large mushrooms
- 4 oz Caprino di Demonte cheese
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tbsp 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. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the Caprino di Demonte cheese, breadcrumbs, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet and 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:
This recipe serves 4 people.
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 8g
Protein: 7g
Substitutions for ingredients:
- Any other type of soft goat cheese can be used instead of Caprino di Demonte cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chopped basil or cilantro can be used instead of parsley.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for extra flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
- Top the stuffed mushrooms with grated Parmesan cheese before baking for added flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms so there is enough room to stuff them.
- Use a spoon to gently press the cheese mixture into the mushroom caps.
- If the cheese mixture is too dry, add a little more olive oil.
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 at 375°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Serve with a light salad, such as mixed greens with a lemon vinaigrette.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled shrimp
Troubleshooting advice:
- If the cheese mixture is too wet, add a little more breadcrumbs.
- If the mushrooms are not tender after baking, increase the baking time by a few minutes.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
Caprino di Demonte is a soft goat cheese from the Piedmont region of Italy. It is made from the milk of Alpine goats and has a tangy, slightly sweet flavor.
Flavor profiles:
The Caprino di Demonte cheese adds a tangy and slightly sweet flavor to the mushrooms, while the garlic and parsley add a savory note.
Serving suggestions:
These stuffed mushrooms make a great appetizer for a dinner party or a holiday gathering.
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Region: Italian