Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup chopped walnuts
- 1/4 cup finely chopped etrog (citron)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 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. In a mixing bowl, combine the chopped walnuts, etrog, breadcrumbs, Parmesan cheese, olive oil, parsley, salt, and pepper.
3. Mix well until all ingredients are evenly combined.
4. Stuff each mushroom cap with the mixture, pressing it down firmly.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 170
- Fat: 14g
- Carbohydrates: 8g
- Protein: 5g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Instead of etrog, you can use lemon or lime zest.
- Instead of walnuts, you can use pecans or almonds.
- Instead of Parmesan cheese, you can use any other hard cheese.
Variations:
- You can add chopped garlic or onion to the filling for extra flavor.
- You can use different types of mushrooms, such as portobello or shiitake.
- You can add a sprinkle of paprika or cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Press the filling down firmly into the mushroom caps to ensure they are fully stuffed.
- If the filling is too dry, add a splash 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, place the stuffed mushrooms in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with a sprinkle of chopped parsley or chives on top.
Garnishes:
- Chopped parsley or chives
Pairings:
- These stuffed mushrooms pair well with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the filling is too dry, add a splash of olive oil or water to moisten it.
- If the mushrooms are not tender enough, bake them for a few more minutes until they are cooked to your liking.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Etrog is a citrus fruit that is traditionally used during the Jewish holiday of Sukkot.
- Stuffed mushrooms have been a popular appetizer in many cultures for centuries.
Flavor profiles:
- The etrog and walnut filling is nutty, tangy, and slightly sweet.
- The mushrooms add a savory, earthy flavor to the dish.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer or side dish at your next dinner party or holiday gathering.
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