Ingredients with Measurements:
- 16 large white mushrooms, stems removed
- 1/2 cup keçi peyniri (goat cheese), crumbled
- 1/2 cup pesto sauce
- 1/4 cup breadcrumbs
- 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 with a damp cloth and remove the stems. Set aside.
3. In a mixing bowl, combine the keçi peyniri and pesto sauce. Mix well.
4. Stuff each mushroom with the keçi peyniri and pesto mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Sprinkle breadcrumbs on top of each mushroom.
7. Drizzle olive oil over the mushrooms.
8. Season with salt and pepper to taste.
9. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
10. Remove from the oven and let cool for a few minutes.
11. Serve warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 156
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 11mg
- Sodium: 292mg
- Total carbohydrates: 7g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 6g
Substitutions for ingredients:
- Feta cheese can be used instead of keçi peyniri.
- Sun-dried tomato pesto or basil pesto can be used instead of regular pesto sauce.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- Top the stuffed mushrooms with grated Parmesan cheese before baking.
- Use portobello mushrooms instead of white mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully so as not to break the caps.
- If the mushrooms are too small, use a melon baller to scoop out some of the flesh to make more room for the filling.
- If the filling is too thick, add a tablespoon of milk or cream to make it more spreadable.
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 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh herbs such as parsley or basil.
Garnishes:
- Fresh herbs such as parsley or basil can be used as a garnish.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, remove them from the oven and carefully drain the excess liquid before returning them to the oven to finish cooking.
Food safety advice:
- Make sure to wash your hands and any utensils used in preparing the mushrooms to prevent the spread of bacteria.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- The tangy and creamy keçi peyniri pairs well with the savory and herbaceous pesto sauce.
Serving suggestions:
- Serve as an appetizer or as part of a tapas-style meal.
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Region: Turkish