Ingredients with Measurements:
- 12 large mushrooms
- 4 oz goat's cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup breadcrumbs
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 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. Remove the stems from the mushrooms and set aside.
3. In a mixing bowl, combine the goat's cheese, sun-dried tomatoes, breadcrumbs, olive oil, parsley, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 9g
Protein: 6g
Substitutions for ingredients:
- Feta cheese or cream cheese can be used instead of goat's cheese.
- Fresh tomatoes can be used instead of sun-dried tomatoes.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped spinach or kale to the cheese mixture for extra nutrition.
- Use portobello mushrooms instead of button mushrooms for a heartier meal.
- Top the stuffed mushrooms with grated Parmesan cheese before baking for added 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 evenly.
- If the cheese mixture is too dry, add a little more olive oil.
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 in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or basil.
Garnishes:
Fresh herbs, grated Parmesan cheese, or a drizzle of balsamic glaze.
Pairings:
Serve the stuffed mushrooms with a side salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or crusty bread.
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs.
- If the mushrooms are too dry, brush them with a little olive oil before stuffing.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
The tangy goat's cheese and sweet sun-dried tomatoes pair perfectly with the earthy mushrooms.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish.
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