Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup of Formaggina cheese
- 1/4 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the Formaggina cheese, breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
6. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 200mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- Formaggina cheese can be substituted with any soft cheese such as ricotta or goat cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for a meaty twist.
- Substitute the parsley with chopped fresh basil or thyme for a different flavor profile.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- If the cheese mixture is too dry, add a tablespoon of milk to make it more spreadable.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or thyme.
Garnishes:
Fresh parsley or thyme
Pairings:
These stuffed mushrooms pair well with a light salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Garlic mashed potatoes
Troubleshooting advice:
- If the cheese mixture is too runny, add more breadcrumbs to thicken it.
- If the mushrooms are too watery, place them on a paper towel to absorb the excess moisture before stuffing them.
Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
Food history:
Stuffed mushrooms have been a popular appetizer in Italian cuisine for centuries.
Flavor profiles:
The Formaggina cheese adds a creamy and tangy flavor to the mushrooms, while the garlic and parsley add a savory and herbaceous note.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish to a main course.
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Region: Italian