Ingredients with Measurements:
- 20 large mushrooms
- 1 cup of spinach, chopped
- 1/2 cup of Cobocó cheese, crumbled
- 1/4 cup of breadcrumbs
- 1/4 cup of grated parmesan cheese
- 2 cloves of garlic, minced
- 2 tablespoons of 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. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the chopped spinach, Cobocó cheese, breadcrumbs, grated parmesan cheese, minced garlic, and salt and pepper to taste.
4. Mix well until all ingredients are combined.
5. Stuff each mushroom cap with the mixture and place them on a baking sheet.
6. Drizzle olive oil over the stuffed mushrooms.
7. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
8. 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
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 8g
Protein: 5g
Sodium: 180mg
Substitutions for ingredients:
- Cobocó cheese can be substituted with feta cheese or goat cheese.
- Spinach can be substituted with kale or arugula.
- Breadcrumbs can be substituted with almond flour or panko breadcrumbs.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add chopped sun-dried tomatoes for a burst of flavor.
- Substitute mushrooms with bell peppers for a vegetarian option.
- Add cooked crumbled sausage for a meaty version.
Tips and tricks:
- Use a spoon to gently remove the stems from the mushrooms to avoid breaking them.
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Don't overstuff the mushrooms to prevent the filling from spilling out.
- If the filling is too dry, add a tablespoon of olive oil or water to moisten it.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 5-7 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs like parsley or basil.
Garnishes:
Fresh herbs like parsley or basil.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, drain the excess liquid before serving.
- If the filling is too wet, add more breadcrumbs to absorb the moisture.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s. They are a versatile dish that can be filled with a variety of ingredients, from cheese and spinach to crab and shrimp.
Flavor profiles:
The combination of Cobocó cheese and spinach creates a creamy and savory filling that pairs well with the earthy flavor of the mushrooms.
Serving suggestions:
Serve as an appetizer or as a side dish for a dinner party or holiday gathering.
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