Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Parmesan cheese, mozzarella cheese, breadcrumbs, parsley, garlic, and olive oil. Mix well.
3. Season the mushroom caps with salt and 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. Remove from the oven and let cool for a few minutes.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 215
- Fat: 16g
- Carbohydrates: 8g
- Protein: 10g
Substitutions for ingredients:
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
- Instead of mozzarella cheese, you can use provolone cheese.
- Instead of breadcrumbs, you can use almond flour.
Variations:
- Add chopped spinach to the cheese mixture for a healthier option.
- Use different types of mushrooms, such as portobello or shiitake.
- Add cooked bacon or sausage to the cheese mixture for a meaty option.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Make sure to season the mushroom caps with salt and pepper before stuffing them.
- If the cheese mixture is too dry, add a little more olive oil.
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 oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges.
Garnishes:
- Garnish with chopped fresh parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs.
- If the cheese mixture is too dry, add more olive oil.
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:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- Savory, cheesy, and earthy.
Serving suggestions:
- Serve as an appetizer or a side dish.
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