Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1 tablespoon olive oil
- 1/2 cup chopped spinach
- 1/4 cup crumbled goat cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the mushrooms on a baking sheet and brush them with olive oil.
3. In a mixing bowl, combine the spinach, goat cheese, Parmesan cheese, garlic, salt, and pepper.
4. Spoon the mixture into the mushroom caps, filling them evenly.
5. Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is 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: 90
- Fat: 6g
- Carbohydrates: 4g
- Protein: 6g
Substitutions for ingredients:
- Baby spinach can be used instead of chopped spinach.
- Feta cheese can be used instead of goat cheese.
- Asiago cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped sun-dried tomatoes to the filling for extra flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Don't overfill the mushroom caps with the filling, as they will expand as they cook.
- If the filling is browning too quickly, cover the mushrooms with foil halfway through cooking.
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 platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh parsley, basil, or thyme
- Lemon wedges
Pairings:
- Serve the stuffed mushrooms with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the mushrooms release too much liquid during cooking, drain the excess liquid before serving.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftovers in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Stuffed mushrooms have been a popular appetizer in Italian cuisine for centuries.
Flavor profiles:
- The earthy flavor of the mushrooms pairs well with the tangy goat cheese and the savory spinach.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer at a dinner party or as a side dish with a main course.
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