Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1 cup Chechil cheese, shredded
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the Chechil cheese, breadcrumbs, parsley, garlic, olive oil, salt, and pepper.
3. Stuff each mushroom cap with the cheese mixture.
4. Place the stuffed mushrooms on a baking sheet.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 11g
- Protein: 8g
Substitutions for ingredients:
- Chechil cheese can be substituted with mozzarella cheese.
- Breadcrumbs can be substituted with almond flour.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for a meatier version.
- Use different types of mushrooms, such as portobello or shiitake, for a different flavor.
Tips and tricks:
- Make 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 cheese starts to brown too quickly, cover the mushrooms with foil and continue baking.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter garnished with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of olive oil to moisten it.
- If the mushrooms release too much liquid while baking, drain it off before serving.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Chechil cheese is a traditional Turkish cheese made from stringy, pulled curd.
Flavor profiles:
- The Chechil cheese adds a salty, tangy flavor to the mushrooms, while the breadcrumbs and parsley add a crunchy texture.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or a side dish.
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