Ingredients with Measurements:
- 24 medium-sized mushrooms
- 1/2 cup finely chopped cornichons
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 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. Remove the stems from the mushrooms and chop them finely.
3. In a mixing bowl, combine the chopped mushroom stems, cornichons, Parmesan cheese, breadcrumbs, olive oil, parsley, salt, and pepper.
4. Mix well until all ingredients are evenly distributed.
5. Stuff each mushroom cap with the mixture, pressing it down gently.
6. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people as an appetizer.
Nutritional information:
- Calories per serving: 110
- Fat: 7g
- Carbohydrates: 7g
- Protein: 5g
- Fiber: 1g
Substitutions for ingredients:
- Cornichons can be substituted with chopped pickles or capers.
- Parmesan cheese can be substituted with any other hard cheese.
- Olive oil can be substituted with any other cooking oil.
Variations:
- Add chopped bacon or prosciutto to the filling for extra flavor.
- Use different types of mushrooms, such as portobello or shiitake.
- Top the stuffed mushrooms with a sprinkle of chopped fresh herbs, such as thyme or rosemary.
Tips and tricks:
- Make sure to remove the mushroom stems carefully to avoid breaking the caps.
- Use a spoon to stuff the mushrooms to avoid getting the filling all over your hands.
- If the filling is too dry, add a splash of olive oil or a beaten egg to moisten it.
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 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter garnished with fresh herbs or lemon wedges.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme
- Lemon wedges
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, drain it off before serving.
- If the filling is too wet, add more breadcrumbs to absorb the excess moisture.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s, and have been adapted in many different ways over the years.
Flavor profiles:
- The tangy cornichons and salty Parmesan cheese add a burst of flavor to the earthy mushrooms.
Serving suggestions:
- Serve these Cornichon-Stuffed Mushrooms as an appetizer at your next dinner party or holiday gathering.
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