Ingredients with Measurements:
- 16 large mushrooms, cleaned and stems removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup Fontina cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine olive oil, garlic, spinach, Fontina cheese, Parmesan cheese, breadcrumbs, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Stuff each mushroom cap with the spinach and cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is 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:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 139
- Fat: 9g
- Carbohydrates: 8g
- Protein: 8g
Substitutions for ingredients:
- You can substitute Fontina cheese with Gruyere cheese or any other mild cheese.
- You can substitute spinach with kale or any other leafy green.
Variations:
- You can add chopped bacon or cooked sausage to the filling for extra flavor.
- You can add chopped sun-dried tomatoes or roasted red peppers to the filling for a pop of color and flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- You can use a small spoon to stuff the mushrooms if you find it easier.
- You can make the filling ahead of time and refrigerate until ready to use.
Storage instructions:
- Store 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 oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs such as parsley or basil
- Lemon wedges
Pairings:
- These stuffed mushrooms pair well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- Garlic bread or crostini
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, drain the excess liquid before serving.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- The Fontina cheese adds a nutty and creamy flavor to the filling while the spinach adds a fresh and earthy flavor.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer at your next dinner party or as a side dish for a special occasion.
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Region: Italian