Ingredients with Measurements:
- 12 large mushrooms
- 100g dolcelatte cheese
- 50g breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 200°C.
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, crumble the dolcelatte cheese and mix with breadcrumbs, minced garlic, olive oil, salt, and pepper.
4. Stuff the mushroom caps with the cheese mixture and place them on a baking sheet.
5. Bake in the oven for 15-20 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
6. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 200°C.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 120
Fat: 8g
Carbohydrates: 7g
Protein: 5g
Sodium: 260mg
Substitutions for ingredients:
- Dolcelatte cheese can be substituted with any blue cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped nuts or dried fruits to the cheese mixture for added texture and flavor.
- Substitute mushrooms with bell peppers or zucchinis for a vegetarian option.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Make sure to evenly distribute the cheese mixture among the mushroom caps for even cooking.
- If the cheese mixture is too dry, add a tablespoon of milk or cream to make it more spreadable.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed mushrooms in the oven at 180°C for 5-7 minutes or until heated through.
Presentation ideas:
Serve the stuffed mushrooms on a platter with fresh parsley and lemon wedges for added color and flavor.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the mushrooms release too much liquid while cooking, drain the excess liquid before serving.
Food safety advice:
Make sure to thoroughly clean the mushrooms before cooking and store leftovers in the refrigerator.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
Savory, creamy, and tangy.
Serving suggestions:
Serve as an appetizer or as a side dish.
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Region: Italian