Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Džiugas cheese, grated
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons 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.
3. In a mixing bowl, combine the Džiugas cheese, breadcrumbs, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 7g
Protein: 6g
Sodium: 200mg
Substitutions for ingredients:
- Any type of cheese can be used instead of Džiugas cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chopped basil or thyme can be used instead of parsley.
Variations:
- Add chopped bacon or sausage to the cheese mixture.
- Use portobello mushrooms instead of regular mushrooms.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the cheese mixture.
- Use a spoon to stuff the cheese mixture into the mushroom caps.
- If the cheese mixture is too dry, add a tablespoon of olive oil.
Storage instructions:
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed mushrooms in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with chopped parsley or grated cheese.
Garnishes:
Chopped parsley or grated cheese.
Pairings:
Serve the stuffed mushrooms as an appetizer with a glass of white wine.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs.
- If the cheese mixture is too dry, add more olive oil.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Džiugas cheese is a hard cheese that originated in Lithuania. It is made from cow's milk and aged for at least 12 months.
Flavor profiles:
The Džiugas Stuffed Mushrooms are savory and cheesy with a hint of garlic and parsley.
Serving suggestions:
Serve the Džiugas Stuffed Mushrooms as an appetizer or as a side dish.
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Region: Lithuanian