Ingredients with Measurements:
- 16 large button mushrooms
- 1/2 cup Gorgonzola Piccante cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems. Set the mushroom caps aside.
3. In a mixing bowl, combine the Gorgonzola Piccante cheese, breadcrumbs, Parmesan cheese, parsley, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people as an appetizer.
Nutritional information:
- Calories: 150
- Fat: 11g
- Carbohydrates: 6g
- Protein: 7g
- Fiber: 1g
- Sodium: 350mg
Substitutions for ingredients:
- Gorgonzola Piccante cheese can be substituted with any other blue cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with any other hard cheese.
- Fresh parsley can be substituted with dried parsley or any other fresh herb.
Variations:
- Add chopped walnuts or pecans to the cheese mixture for added crunch.
- Substitute the mushrooms with bell peppers or zucchini for a vegetarian option.
- Add cooked bacon or prosciutto to the cheese mixture for added flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to make room for the cheese mixture.
- Use a spoon to stuff the mushrooms evenly.
- If the cheese mixture is too dry, add a little bit of olive oil to moisten it.
- If the cheese mixture is too wet, add more breadcrumbs to absorb the excess moisture.
Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed mushrooms, place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 5-10 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, chopped
- Lemon wedges
Pairings:
- Serve the stuffed mushrooms with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the cheese mixture is too dry, add a little bit of olive oil to moisten it.
- If the cheese mixture is too wet, add more breadcrumbs to absorb the excess moisture.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Food history:
- Gorgonzola cheese is a blue cheese that originated in the town of Gorgonzola, Italy in the 9th century.
Flavor profiles:
- The Gorgonzola Piccante cheese adds a tangy and salty flavor to the mushrooms, while the breadcrumbs and Parmesan cheese add a crunchy texture.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish to a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian