Ingredients with Measurements:
- 24 large white mushrooms
- 1/4 cup grape seed oil
- 4 garlic cloves, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Remove the stems from the mushrooms and chop them finely.
3. In a mixing bowl, combine the chopped mushroom stems, grape seed oil, minced garlic, breadcrumbs, grated parmesan cheese, chopped parsley, salt, and pepper.
4. Mix the ingredients until well combined.
5. Stuff each mushroom cap with the mixture and place them on a baking sheet.
6. Bake the stuffed mushrooms for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 120
Fat: 8g
Saturated Fat: 1g
Cholesterol: 2mg
Sodium: 150mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 2g
Protein: 4g
Substitutions for ingredients:
- Olive oil can be used instead of grape seed oil.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of parmesan cheese.
- Dried parsley can be used instead of fresh parsley.
Variations:
- Add chopped bacon to the filling for a smoky flavor.
- Use different types of mushrooms such as portobello or cremini.
- Add chopped spinach to the filling for a healthier option.
- Use different types of cheese such as feta or blue cheese.
Tips and tricks:
- Make sure to remove the mushroom stems carefully to avoid breaking the caps.
- Use a spoon to stuff the mushroom caps with the filling.
- If the filling is too dry, add a little more grape seed oil or water.
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 in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
These stuffed mushrooms pair well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Garlic bread or crostini.
- A mixed green salad.
Troubleshooting advice:
- If the filling is too wet, add more breadcrumbs to absorb the excess moisture.
- If the mushrooms are not tender enough, bake them for a few more minutes.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them. Store any leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s. They are often served at parties and gatherings.
Flavor profiles:
The grape seed oil and garlic add a rich and savory flavor to the filling, while the parmesan cheese and parsley add a subtle nuttiness and freshness.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish to a main course. They are perfect for entertaining or for a cozy night in.
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