Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup sesame seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Fresh parsley leaves, chopped (for garnish)
Special equipment needed:
- Baking sheet
- Food processor or mortar and pestle
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 dry skillet, toast the sesame seeds over medium heat until golden brown, stirring frequently. Remove from heat and let cool.
4. In a food processor or mortar and pestle, grind the sesame seeds with the sea salt, garlic powder, and onion powder until it forms a coarse powder.
5. Add the olive oil to the sesame mixture and stir until well combined.
6. In a separate bowl, mix the breadcrumbs and Parmesan cheese.
7. Stuff each mushroom cap with the sesame mixture and then dip it in the breadcrumb mixture, pressing down gently to adhere.
8. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the tops are golden brown.
9. Garnish with fresh parsley leaves and serve warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat oven to 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 10g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Instead of sesame seeds, you can use a mixture of ground almonds and flaxseeds.
- Instead of Parmesan cheese, you can use nutritional yeast for a vegan option.
Variations:
- Add chopped spinach or kale to the stuffing mixture for added nutrition.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- If you don't have a food processor or mortar and pestle, you can use a spice grinder to grind the sesame seeds.
- For a gluten-free option, use gluten-free breadcrumbs.
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 the oven at 350°F (175°C) for 5-10 minutes until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley leaves.
Garnishes:
- Fresh parsley leaves
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the stuffing mixture is too dry, add a little more olive oil to moisten it.
- If the mushrooms are too watery, pat them dry with a paper towel before stuffing.
Food safety advice:
- Make sure to thoroughly clean the mushrooms before stuffing and cooking.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Gomashio is a traditional Japanese seasoning made from toasted sesame seeds and salt.
Flavor profiles:
- Nutty, savory, and slightly salty.
Serving suggestions:
- Serve as an appetizer or as a side dish.
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Region: Japanese