Ingredients with Measurements:
- 12 large mushrooms
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup Galbanino 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 the oven to 375°F.
2. Clean the mushrooms and remove the stems.
3. In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened.
4. Add the chopped spinach to the pan and cook until wilted.
5. In a mixing bowl, combine the cooked spinach mixture, grated Galbanino cheese, breadcrumbs, salt, and pepper.
6. Stuff each mushroom cap with the spinach and cheese mixture.
7. 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.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 8g
- Protein: 6g
Substitutions for ingredients:
- Galbanino cheese can be substituted with any other type of cheese such as Parmesan or mozzarella.
- Breadcrumbs can be substituted with almond flour for a gluten-free option.
Variations:
- Add chopped bacon or prosciutto for a meaty twist.
- Substitute spinach with kale or Swiss chard for a different flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a spoon to stuff the mushrooms to avoid making a mess.
- If the filling is too dry, add a tablespoon of olive oil or butter to moisten it.
Storage instructions:
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed mushrooms in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a bed of fresh greens or herbs for a pop of color.
Garnishes:
- Sprinkle chopped fresh herbs such as parsley or basil over the stuffed mushrooms for added flavor.
Pairings:
- Serve the stuffed mushrooms as an appetizer with a glass of white wine or a light beer.
Suggested side dishes:
- Serve the stuffed mushrooms with a side of roasted vegetables or a simple salad.
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, remove them from the oven and drain the excess liquid before returning them to the oven.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator within 2 hours of cooking.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- The Galbanino cheese adds a creamy and slightly nutty flavor to the dish, while the spinach adds a fresh and earthy taste.
Serving suggestions:
- Serve the stuffed mushrooms as a party appetizer or as a side dish for a dinner party.
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Region: Italian