Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/4 cup white wine
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Skillet
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems. Set aside.
3. In a skillet over medium heat, add olive oil, onion, and garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Pour in white wine and cook until the liquid has evaporated, about 2-3 minutes.
6. In a mixing bowl, combine cream cheese, mozzarella cheese, Parmesan cheese, salt, and pepper. Mix until well combined.
7. Add the spinach mixture to the cheese mixture and stir until well combined.
8. Stuff each mushroom cap with the cheese and spinach mixture.
9. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 11g
Carbohydrates: 6g
Protein: 7g
Substitutions for ingredients:
- You can substitute white wine with chicken or vegetable broth.
- You can use any type of cheese that melts well, such as cheddar or Gouda.
Variations:
- You can add cooked bacon or sausage to the stuffing mixture for a meatier version.
- You can use different types of mushrooms, such as portobello or shiitake.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- You can make the stuffing mixture ahead of time and refrigerate until ready to use.
- If the mushrooms release too much liquid while baking, carefully drain it off before serving.
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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives
Pairings:
These stuffed mushrooms pair well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the cheese mixture is too thick, add a splash of milk to thin it out.
- If the mushrooms are too small to stuff, chop the stems and add them to the cheese mixture.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them. Keep any leftover stuffed mushrooms refrigerated and discard any that have been left at room temperature for more than 2 hours.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s. They are believed to have originated in Italy and were traditionally stuffed with breadcrumbs, cheese, and herbs.
Flavor profiles:
These stuffed mushrooms are rich and savory, with a creamy cheese and spinach filling.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish with your favorite main course.
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Taste: Savory, Tangy, Cheesy, Herbaceous, Garlicky