Ingredients with Measurements:
- 12 large button mushrooms
- 1 cup of chuño (freeze-dried potatoes)
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of 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. Clean the mushrooms and remove the stems.
3. In a mixing bowl, mix the chuño, Parmesan cheese, parsley, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the chuño mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the stuffing is golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 2g
Cholesterol: 8mg
Sodium: 200mg
Total carbohydrates: 12g
Dietary fiber: 2g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- If you can't find chuño, you can use mashed potatoes instead.
- You can use any type of grated cheese instead of Parmesan cheese.
- You can use any type of fresh herbs instead of parsley.
Variations:
- You can add chopped bacon or ham to the chuño mixture for extra flavor.
- You can sprinkle some breadcrumbs on top of the stuffed mushrooms before baking.
- You can add some chopped garlic to the chuño mixture for a stronger flavor.
Tips and tricks:
- Make sure to clean the mushrooms properly to remove any dirt or debris.
- Don't overstuff the mushrooms, or they may burst during baking.
- You can prepare the chuño mixture in advance and keep it in the fridge until ready to use.
Storage instructions:
You can store the leftover stuffed mushrooms in an airtight container in the fridge 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 (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
You can serve the stuffed mushrooms on a platter garnished with fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
These chuño-stuffed mushrooms pair well with a green salad or roasted vegetables.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the mushrooms are too small, you can use more of them to make up for the size difference.
- If the stuffing is too dry, add a little bit of milk or cream to moisten it.
Food safety advice:
Make sure to cook the stuffed mushrooms until they are fully cooked and the stuffing is golden brown. This will ensure that any harmful bacteria are killed.
Food history:
Chuño is a traditional freeze-dried potato product that has been used in the Andean region of South America for centuries. It was originally developed as a way to preserve potatoes for long periods of time.
Flavor profiles:
The chuño-stuffed mushrooms have a savory and slightly nutty flavor from the chuño and Parmesan cheese. The fresh parsley adds a bright and herbaceous note.
Serving suggestions:
Serve the chuño-stuffed mushrooms as an appetizer or as a side dish for a main course.
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Region: Peruvian