Ingredients with Measurements:
- 12 large mushrooms
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1/2 cup halloumi cheese, grated
- 1/4 cup breadcrumbs
- 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 (190°C).
2. Clean the mushrooms and remove the stems. Place them on a baking sheet.
3. In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
4. Add the chopped spinach to the pan and cook for another 2-3 minutes until wilted.
5. Remove the pan from the heat and stir in the grated halloumi cheese and breadcrumbs. Season with salt and pepper to taste.
6. Spoon the filling into the mushroom caps, pressing down gently to fill them completely.
7. Bake the stuffed mushrooms in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 stuffed mushrooms
Nutritional information:
Calories: 70
Fat: 4g
Carbohydrates: 5g
Protein: 4g
Fiber: 1g
Substitutions for ingredients:
- Halloumi cheese can be substituted with feta cheese or goat cheese.
- Breadcrumbs can be substituted with almond flour or coconut flour for a gluten-free option.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier meal.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the filling.
- If the filling is too dry, add a splash of water or vegetable broth to moisten it.
- To make the mushrooms more crispy, broil them for the last 2-3 minutes of cooking time.
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 on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs like parsley or basil.
Garnishes:
Fresh herbs like parsley or basil
Pairings:
Serve the stuffed mushrooms as an appetizer or side dish with a salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the mushrooms release too much liquid while cooking, drain the excess liquid before serving.
- If the filling is too wet, add more breadcrumbs to absorb the moisture.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before cooking.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Halloumi cheese is a traditional cheese from Cyprus that is made from a mixture of goat and sheep milk.
Flavor profiles:
Savory, cheesy, and earthy
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or side dish with a salad or roasted vegetables.
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