Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup of colostrum sheep cheese, crumbled
- 1/4 cup of sun-dried tomatoes, chopped
- 1/4 cup of breadcrumbs
- 2 tablespoons of olive oil
- 1 tablespoon of fresh parsley, chopped
- 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 colostrum sheep cheese, sun-dried tomatoes, breadcrumbs, olive oil, parsley, salt, and pepper.
3. Stuff each mushroom with the cheese mixture.
4. Place the stuffed mushrooms on a baking sheet.
5. Bake for 15-20 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
6. Remove from the oven and let cool for a few minutes.
7. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 200mg
Total carbohydrate: 8g
Dietary fiber: 1g
Sugars: 3g
Protein: 5g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of colostrum sheep cheese.
- If you don't have sun-dried tomatoes, you can use fresh tomatoes or roasted red peppers.
Variations:
- You can add chopped garlic or onion to the cheese mixture for extra flavor.
- You can sprinkle some grated Parmesan cheese on top of the stuffed mushrooms before baking.
Tips and tricks:
- Make sure to remove the stems of the mushrooms carefully to avoid breaking the caps.
- You can use a spoon to stuff the mushrooms with the cheese mixture.
- If the mushrooms are too small, you can use more of them and adjust the amount of cheese mixture accordingly.
Storage instructions:
You can store the 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 oven at 375°F for 5-10 minutes or until heated through.
Presentation ideas:
You can arrange the stuffed mushrooms on a platter and garnish with fresh parsley or basil leaves.
Garnishes:
Fresh parsley or basil leaves
Pairings:
These stuffed mushrooms pair well with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Green salad
Troubleshooting advice:
- If the cheese mixture is too dry, you can add a little bit of olive oil or water to moisten it.
- If the mushrooms release too much liquid while baking, you can drain it off halfway through the cooking time.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them. Also, make sure to cook them at the right temperature and for the right amount of time to avoid any foodborne illnesses.
Food history:
Stuffed mushrooms have been a popular appetizer in many cultures for centuries. The use of colostrum sheep cheese and sun-dried tomatoes in this recipe adds a unique twist to this classic dish.
Flavor profiles:
The colostrum sheep cheese adds a rich and creamy flavor to the mushrooms, while the sun-dried tomatoes add a sweet and tangy taste.
Serving suggestions:
These stuffed mushrooms are perfect for a party or a family dinner. You can serve them as an appetizer or a side dish.
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