Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1 cup of grated Parmesan cheese
- 1 cup of grated mozzarella cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- 1/4 cup of chopped fresh thyme
- 1/4 cup of chopped fresh rosemary
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the Parmesan cheese, mozzarella cheese, parsley, basil, oregano, thyme, rosemary, olive oil, salt, and pepper.
4. Mix well until all the ingredients are evenly distributed.
5. Stuff each mushroom with the cheese and herb mixture using a spoon or piping bag.
6. Place the stuffed mushrooms on a baking sheet.
7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
8. 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 6 people.
Nutritional information:
- Calories: 210
- Fat: 16g
- Carbohydrates: 5g
- Protein: 12g
- Sodium: 450mg
Substitutions for ingredients:
- You can substitute the Parmesan cheese with Pecorino Romano cheese.
- You can substitute the mozzarella cheese with any other type of cheese that melts well, such as Gouda or cheddar.
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
Variations:
- You can add chopped garlic or shallots to the cheese and herb mixture for extra flavor.
- You can add chopped cooked bacon or prosciutto to the cheese and herb mixture for a meaty twist.
- You can use portobello mushrooms instead of regular mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully, so that the caps don't break.
- You can use a spoon or piping bag to stuff the mushrooms, depending on your preference.
- If the cheese and herb mixture is too thick, you can add a tablespoon of milk to thin it out.
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 in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh herbs or grated cheese.
Garnishes:
- Fresh herbs, such as parsley or basil
- Grated cheese, such as Parmesan or Pecorino Romano
Pairings:
- Serve the stuffed mushrooms with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the cheese and herb mixture is too runny, add more cheese to thicken it up.
- If the mushrooms are too small, you can use a melon baller to scoop out some of the flesh to make more room for the stuffing.
Food safety advice:
- Make sure to wash your hands and clean your work surface before starting to prepare the recipe.
- Make sure to cook the mushrooms until they are tender and the cheese is melted and golden brown.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s, and are often served at parties and gatherings.
Flavor profiles:
- The combination of Parmesan and mozzarella cheese, along with the fresh herbs, creates a savory and aromatic flavor profile.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or snack before a meal, or as part of a party platter.
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Region: Italian