Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup dried cheese (such as pecorino romano or asiago)
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. In a mixing bowl, combine the shredded mozzarella cheese, grated parmesan cheese, breadcrumbs, chopped parsley, minced garlic, salt, and black pepper.
3. Spoon or pipe the cheese mixture into the mushroom caps, filling each one to the top.
4. Drizzle the olive oil over the stuffed mushrooms.
5. Sprinkle the dried cheese over the top of the mushrooms.
6. 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.
7. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6 people, with 4 stuffed mushrooms per person.
Nutritional information:
- Calories: 195
- Fat: 12g
- Carbohydrates: 11g
- Protein: 12g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Instead of mozzarella cheese, you can use any other type of shredded cheese, such as cheddar or gouda.
- Instead of parmesan cheese, you can use any other type of grated hard cheese, such as pecorino romano or asiago.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
- Instead of fresh parsley, you can use dried parsley or any other fresh herb, such as basil or thyme.
- Instead of olive oil, you can use any other type of cooking oil, such as vegetable or canola oil.
- Instead of dried cheese, you can use any other type of grated hard cheese, such as pecorino romano or asiago.
Variations:
- Add chopped cooked bacon or ham to the cheese mixture for a meaty twist.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for a burst of flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Use a spoon or piping bag to fill the mushroom caps with the cheese mixture, depending on your preference.
- Make sure to remove the stems from the mushrooms before stuffing them.
- If the mushrooms are uneven, you can trim the bottoms slightly to make them sit flat on the baking sheet.
- If the cheese mixture is too dry, add a splash of milk or cream to moisten it.
- If the cheese on top of the mushrooms is not browning enough, you can broil them for a minute or two at the end of the cooking time.
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 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 parsley or chopped chives.
- Serve the stuffed mushrooms on individual plates with a side salad or roasted vegetables.
Garnishes:
- Fresh parsley or chopped chives
Pairings:
- Serve the stuffed mushrooms with a crisp white wine, such as sauvignon blanc or pinot grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Side salad with a vinaigrette dressing
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the cheese mixture is too dry, add a splash of milk or cream to moisten it.
- If the mushrooms are not cooking evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Food history:
- Stuffed mushrooms have been around for centuries, with variations found in many different cultures.
- The use of cheese in stuffed mushrooms is a more recent addition, with the popularity of cheese-stuffed appetizers growing in the 20th century.
Flavor profiles:
- The cheese-stuffed mushrooms are savory and cheesy, with a crispy topping and tender mushroom cap.
Serving suggestions:
- Serve the cheese-stuffed mushrooms as an appetizer or snack, or as a side dish to a main course. They are perfect for parties or gatherings, and can be made ahead of time for easy entertaining.
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