Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1 tablespoon olive oil
- 1/2 cup endive, chopped
- 1/4 cup goat cheese, crumbled
- 1/4 cup breadcrumbs
- 1 tablespoon fresh parsley, chopped
- 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. Place them on a baking sheet.
3. In a mixing bowl, combine the endive, goat cheese, breadcrumbs, parsley, salt, and pepper.
4. Spoon the endive and goat cheese mixture into each mushroom cap.
5. Drizzle the mushrooms with olive oil.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 85
Fat: 5g
Carbohydrates: 6g
Protein: 4g
Sodium: 120mg
Sugar: 1g
Substitutions for ingredients:
- Endive can be substituted with arugula or spinach.
- Goat cheese can be substituted with feta or blue cheese.
- Breadcrumbs can be substituted with almond flour or panko breadcrumbs.
Variations:
- Add chopped walnuts or pecans to the filling for extra crunch.
- Top the stuffed mushrooms with grated Parmesan cheese before baking.
- Add cooked bacon or pancetta to the filling for a meaty twist.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the filling.
- Use a spoon to gently press the filling into the mushroom caps.
- If the filling is too dry, add a tablespoon of olive oil or water 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 the stuffed mushrooms, place them on a baking sheet and bake at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
Serve these stuffed mushrooms as an appetizer with a glass of white wine or champagne.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
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 in the recipe.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s, and they are often served at cocktail parties and holiday gatherings.
Flavor profiles:
The endive and goat cheese filling is tangy and savory, while the mushrooms provide a meaty and earthy flavor.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or snack at your next party or gathering.
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