Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1/2 cup breadcrumbs
- 1/2 cup grated Monterey Jack cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine breadcrumbs, Monterey Jack cheese, parsley, green onions, garlic, and olive oil. Mix well.
3. Stuff each mushroom cap with the breadcrumb mixture.
4. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
5. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 10g
Protein: 6g
Substitutions for ingredients:
- Monterey Jack cheese can be substituted with any other type of cheese, such as cheddar or mozzarella.
- Parsley and green onions can be substituted with other herbs, such as basil or thyme.
Variations:
- Add cooked bacon or sausage to the filling for a meatier version.
- Use different types of mushrooms, such as portobello or shiitake.
- Add a sprinkle of grated Parmesan cheese on top of the stuffed mushrooms before baking.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Use a spoon to gently press the filling into the mushroom caps.
- If the filling is too dry, add a little more olive oil.
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 at 375°F (190°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped green onions.
Garnishes:
Fresh parsley or chopped green onions.
Pairings:
These Jack-Stuffed Mushrooms pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve these mushrooms as an appetizer or alongside a salad or roasted vegetables.
Troubleshooting advice:
- If the filling is too dry, add a little more olive oil.
- 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.
Food history:
Stuffed mushrooms have been a popular appetizer for many years, with variations found in many different cuisines.
Flavor profiles:
These Jack-Stuffed Mushrooms are savory and cheesy, with a hint of garlic and herbs.
Serving suggestions:
Serve these mushrooms as an appetizer or alongside a salad or roasted vegetables.
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Taste: Savory, Tangy, Herbaceous, Earthy, Umami