Appetizer

Cheddar With Garlic & Herbs Stuffed Mushrooms Recipe

Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh herbs (such as parsley, thyme, and rosemary)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag

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 shredded cheddar cheese, breadcrumbs, chopped herbs, minced garlic, olive oil, salt, and pepper.
4. Spoon or pipe the cheese mixture into the mushroom caps, filling each one generously.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 stuffed mushrooms, serving size is 2 mushrooms per person.

Nutritional information:
Calories: 99
Fat: 7g
Carbohydrates: 5g
Protein: 4g
Sodium: 121mg
Sugar: 1g

Substitutions for ingredients:
- Use any type of cheese you prefer instead of cheddar.
- Use gluten-free breadcrumbs if needed.
- Use any combination of herbs you like.

Variations:
- Add cooked bacon or sausage to the cheese mixture for a meaty twist.
- Use different types of mushrooms, such as portobello or shiitake.
- Add chopped nuts or dried fruit to the cheese mixture for a sweet and savory twist.

Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a piping bag to fill the mushrooms for a neater presentation.
- If the cheese mixture is too thick, add a little bit of milk to thin it out.

Storage instructions:
Store any 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 (175°C) oven for 10-15 minutes, or until heated through.

Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs or a sprinkle of paprika.

Garnishes:
Fresh herbs, paprika, or grated Parmesan cheese.

Pairings:
Serve these stuffed mushrooms as an appetizer or side dish with grilled chicken, steak, or fish.

Suggested side dishes:
Roasted vegetables, salad, or garlic bread.

Troubleshooting advice:
- If the cheese mixture is too runny, add more breadcrumbs to thicken it up.
- If the cheese mixture is too thick, add a little bit of milk to thin it out.

Food safety advice:
Make sure to cook the stuffed mushrooms to an internal temperature of 165°F (74°C) to ensure they are safe to eat.

Food history:
Stuffed mushrooms have been a popular appetizer in the United States since the 1950s.

Flavor profiles:
These stuffed mushrooms are savory, cheesy, and herbaceous.

Serving suggestions:
Serve these stuffed mushrooms as a party appetizer or as a side dish for a dinner party.

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Taste: Savory, Creamy, Cheesy, Garlicky, Herbal, Earthy