Ingredients with Measurements:
- 24 large button mushrooms
- 4 oz. Gorgonzola cheese, crumbled
- 2 tbsp. chopped fresh parsley
- 2 tbsp. chopped fresh chives
- 2 tbsp. 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.
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the Gorgonzola cheese, parsley, chives, 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 15-20 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes.
8. Serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
This recipe makes 24 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
Calories: 80
Fat: 6g
Carbohydrates: 3g
Protein: 4g
Sodium: 130mg
Substitutions for ingredients:
- Blue cheese can be used instead of Gorgonzola cheese.
- Dried parsley and chives can be used instead of fresh.
Variations:
- Add chopped walnuts or pecans to the cheese mixture for added crunch.
- Top the stuffed mushrooms with breadcrumbs before baking for a crispy texture.
Tips and tricks:
- Use a spoon to gently scoop out the mushroom stems to avoid breaking the caps.
- Make sure the cheese mixture is evenly distributed among the mushroom caps to ensure even cooking.
- Serve the stuffed mushrooms on a bed of arugula for added flavor.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
- Pair with a side salad for a light meal.
Suggested side dishes:
- Arugula salad with balsamic vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of olive oil to moisten it.
- If the stuffed mushrooms are not cooking evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure the mushrooms are thoroughly cleaned before stuffing.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Gorgonzola cheese is a type of blue cheese that originated in Italy in the 9th century. It is named after the town of Gorgonzola, where it was first produced.
Flavor profiles:
The Gorgonzola cheese adds a tangy and savory flavor to the mushrooms, while the fresh herbs add a fresh and aromatic note.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer at a dinner party or as a light meal with a side salad.
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Region: Italian