Ingredients with Measurements:
- 16 large mushrooms
- 1/2 cup Ginestrata (Italian herb blend)
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped black olives
- 1/4 cup chopped green onions
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or small scoop
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 Ginestrata, breadcrumbs, Parmesan cheese, parsley, basil, oregano, sun-dried tomatoes, black olives, green onions, olive oil, salt, and pepper. Mix well.
4. Stuff each mushroom cap with the mixture.
5. 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.
6. 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 (190°C)
Serving size:
- This recipe makes 16 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 8g
- Protein: 4g
Substitutions for ingredients:
- If you can't find Ginestrata, you can substitute with Italian seasoning.
- You can use any type of breadcrumbs, including gluten-free breadcrumbs.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- You can add cooked crumbled sausage or ground beef to the stuffing mixture for a heartier appetizer.
- For a vegetarian version, you can omit the Parmesan cheese or use a vegan cheese substitute.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a small scoop or spoon to stuff the mushrooms evenly.
- If the mushrooms are too small, you can use baby portobello mushrooms instead.
Storage instructions:
- Store any 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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh herbs.
Garnishes:
- Fresh parsley, basil, or oregano
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread or a green salad
Troubleshooting advice:
- If the stuffing mixture is too dry, add a little more olive oil or a splash of water.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Ginestrata is an Italian herb blend that typically includes rosemary, thyme, sage, and marjoram.
Flavor profiles:
- The stuffed mushrooms are savory and herbaceous, with a slightly salty and nutty flavor from the Parmesan cheese.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish for a dinner party or holiday gathering.
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Region: Italian