Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1 cup Fior di Latte cheese, shredded
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 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 (190°C).
2. In a mixing bowl, combine the Fior di Latte cheese, breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper.
3. Mix well until all ingredients are combined.
4. Stuff each mushroom cap with the cheese mixture, pressing it down firmly.
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.
7. Remove from the oven and let cool for a few minutes.
8. Serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 6g
Protein: 6g
Sodium: 180mg
Sugar: 1g
Substitutions for ingredients:
- Fior di Latte cheese can be substituted with mozzarella cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped sun-dried tomatoes to the cheese mixture for a burst of flavor.
- Substitute the mushrooms with bell peppers or zucchini boats.
- Add cooked crumbled sausage or bacon to the cheese mixture for a meaty twist.
Tips and tricks:
- Use a spoon to remove the mushroom stems without damaging the caps.
- Press the cheese mixture firmly into the mushroom caps to prevent it from falling out during cooking.
- For a crispier topping, broil the stuffed mushrooms for the last 2-3 minutes of cooking.
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 350°F (175°C) 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 with a side salad for a light meal.
- Pair with a glass of Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of olive oil or a tablespoon of milk to moisten it.
- If the mushrooms release too much liquid during cooking, drain it off halfway through cooking to prevent the cheese mixture from becoming soggy.
Food safety advice:
- Wash the mushrooms thoroughly before removing the stems.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Fior di Latte cheese is a type of fresh mozzarella cheese that originated in Italy. It is made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
The Fior di Latte Stuffed Mushrooms are savory, cheesy, and garlicky with a crispy breadcrumb topping.
Serving suggestions:
Serve the Fior di Latte Stuffed Mushrooms as an appetizer or a light meal.
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Region: Italian