Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Klenät (Swedish meatballs)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 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 and remove the stems. Set aside.
3. In a mixing bowl, combine the Klenät, breadcrumbs, Parmesan cheese, parsley, onion, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the Klenät mixture, pressing it down firmly.
5. 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.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 stuffed mushrooms
Nutritional information:
Calories per serving: 78
Fat: 5g
Carbohydrates: 4g
Protein: 4g
Substitutions for ingredients:
- Klenät can be substituted with any type of cooked ground meat.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parmesan cheese can be substituted with any type of grated cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped mushrooms stems to the filling mixture for extra flavor.
- Substitute the Klenät with cooked spinach for a vegetarian option.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling mixture for extra flavor.
Tips and tricks:
- Make sure to press the filling mixture down firmly into the mushroom caps to prevent it from falling out during baking.
- Use a spoon to help stuff the mushrooms evenly.
- If the mushrooms are too small, use a muffin tin to hold them upright during baking.
Storage instructions:
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed mushrooms in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with chopped parsley or grated Parmesan cheese.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Serve the stuffed mushrooms as an appetizer with a glass of red wine.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the mushrooms are too small, use a muffin tin to hold them upright during baking.
- If the filling mixture is too dry, add a tablespoon of olive oil or water to moisten it.
Food safety advice:
- Make sure to cook the mushrooms and filling mixture thoroughly to prevent foodborne illness.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Klenät are a traditional Swedish meatball made with ground pork, beef, or veal. They are often served with lingonberry sauce and mashed potatoes.
Flavor profiles:
The Klenät-Stuffed Mushrooms are savory and flavorful with a crispy golden brown topping and tender mushroom cap.
Serving suggestions:
Serve the Klenät-Stuffed Mushrooms as an appetizer or side dish at a dinner party or holiday gathering.
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Region: Swedish