Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Castelrosso cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 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 (190°C).
2. Clean the mushrooms and remove the stems. Set the mushroom caps aside.
3. In a mixing bowl, combine the Castelrosso cheese, breadcrumbs, parsley, chives, garlic, salt, and black pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
6. Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the cheese is melted and golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 7g
Protein: 6g
Substitutions for ingredients:
- Castelrosso cheese can be substituted with any other soft cheese, such as goat cheese or feta cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Fresh parsley and chives can be substituted with dried herbs.
Variations:
- Add chopped cooked bacon or prosciutto to the cheese mixture for a meaty twist.
- Substitute the mushrooms with bell peppers or zucchini boats for a vegetarian option.
- Top the stuffed mushrooms with grated Parmesan cheese before baking for an extra cheesy flavor.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Make sure the cheese mixture is well combined before stuffing the mushrooms.
- Drizzle the mushrooms with a little extra olive oil before baking for a crispy golden brown topping.
Storage instructions:
Leftover stuffed mushrooms can be stored 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, until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs.
Garnishes:
Fresh parsley or chives
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of red wine for a sophisticated appetizer.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese mixture is too dry, add a little more olive oil or a splash of milk to moisten it.
- If the mushrooms release too much liquid while baking, carefully drain the excess liquid from the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to thoroughly clean the mushrooms before stuffing them.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Castelrosso cheese is a soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a creamy texture and mild flavor.
Flavor profiles:
The Castelrosso-Stuffed Mushrooms have a savory and cheesy flavor with a hint of garlic and herbs.
Serving suggestions:
Serve the Castelrosso-Stuffed Mushrooms as an appetizer or side dish.
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Region: Italian