Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 1/2 cup spinach, chopped
- 1/2 cup artichoke hearts, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Special Equipment Needed:
- Baking sheet
- Knife
- Cutting board
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper.
3. Remove the stems from the mushrooms and set aside.
4. Heat the olive oil in a medium skillet over medium heat.
5. Add the garlic and onion and cook until softened, about 5 minutes.
6. Add the spinach and artichoke hearts and cook until wilted, about 3 minutes.
7. Remove from heat and let cool.
8. In a medium bowl, combine the cream cheese, Parmesan cheese, black pepper, and salt.
9. Add the cooled vegetable mixture and stir until combined.
10. Stuff each mushroom cap with the mixture.
11. Place the stuffed mushrooms on the prepared baking sheet.
12. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 350°F
Serving Size: 12 stuffed mushrooms
Nutritional Information (per serving):
Calories: 75
Fat: 5g
Carbohydrates: 4g
Protein: 3g
Substitutions for Ingredients
- Olive oil can be substituted with avocado oil.
- Cream cheese can be substituted with ricotta cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- For a vegan version, substitute the cream cheese with vegan cream cheese and the Parmesan cheese with vegan Parmesan cheese.
- For a gluten-free version, substitute the cream cheese with gluten-free cream cheese and the Parmesan cheese with gluten-free Parmesan cheese.
Tips and Tricks:
- To make the filling easier to stuff into the mushrooms, use a piping bag or a spoon.
- To make the filling extra creamy, add a tablespoon of heavy cream.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the stuffed mushrooms on a bed of greens.
- Garnish with fresh herbs such as parsley or basil.
Garnishes:
- Fresh herbs such as parsley or basil.
- Grated Parmesan cheese.
- Toasted pine nuts.
Pairings:
- Grilled chicken
- Roasted vegetables
- Roasted potatoes
Suggested Side Dishes:
- Roasted asparagus
- Roasted Brussels sprouts
- Sauteed kale
Troubleshooting Advice:
- If the filling is too dry, add a tablespoon of heavy cream.
- If the filling is too wet, add a tablespoon of breadcrumbs.
Food Safety Advice:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 10 minutes, or until heated through.
Food History:
Stuffed mushrooms have been around for centuries, with variations appearing in many different cultures. The combination of spinach and artichoke is a classic Italian combination, but can be found in other cuisines as well.
Flavor Profiles:
This dish is savory and creamy, with a hint of garlic and Parmesan cheese.
Serving Suggestions:
- Serve as an appetizer or side dish.
- Serve with a salad or soup.
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