Ingredients with Measurements:
- 24 large white mushrooms
- 1/2 cup of Chanco cheese, crumbled
- 1/4 cup of breadcrumbs
- 2 tablespoons of olive oil
- 1 tablespoon of chopped fresh parsley
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms with a damp cloth and remove the stems.
3. In a mixing bowl, combine the Chanco cheese, breadcrumbs, olive oil, parsley, salt, and black pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or 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
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 300mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- Any type of cheese can be used instead of Chanco cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried parsley can be used instead of fresh parsley.
Variations:
- Add chopped bacon or ham to the cheese mixture for a meaty version.
- Use portobello mushrooms instead of white mushrooms for a heartier appetizer.
- Top the stuffed mushrooms with a sprinkle of grated Parmesan cheese before baking.
Tips and tricks:
- Be sure to remove the stems from the mushrooms to create a hollow space for the cheese mixture.
- Use a spoon to gently press the cheese mixture into the mushroom caps.
- If the mushrooms are too small to stuff, chop the stems and mix them into the cheese mixture.
Storage instructions:
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed mushrooms in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of milk to moisten it.
- If the mushrooms release too much liquid during baking, drain the excess liquid before serving.
Food safety advice:
- Wash your hands before handling the mushrooms and cheese.
- Store any leftover stuffed mushrooms in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Chanco cheese is a type of cheese from Venezuela that is made from cow's milk. It is similar to feta cheese and has a tangy, salty flavor.
Flavor profiles:
The Chanco cheese adds a tangy and salty flavor to the mushrooms, while the breadcrumbs add a crunchy texture.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish to a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A