Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1/2 cup kumis (fermented mare's milk)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 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. In a mixing bowl, combine the kumis, breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, salt, and pepper.
3. Spoon the mixture into the mushroom caps, filling each one generously.
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 and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 10g
Protein: 5g
Sodium: 220mg
Substitutions for ingredients:
- If you can't find kumis, you can use kefir or yogurt instead.
- Instead of breadcrumbs, you can use crushed crackers or panko.
Variations:
- Add chopped bacon or sausage to the filling for a meaty version.
- Use different types of mushrooms, such as portobello or shiitake.
- Add chopped nuts, such as walnuts or almonds, to the filling for extra crunch.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Don't overstuff the mushrooms, or they may burst while baking.
- If the filling seems too dry, add a little more olive oil or kumis.
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 on a baking sheet and bake in a preheated 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 fresh parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
These stuffed mushrooms pair well with a crisp white wine or a cold beer.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread
- Salad with a tangy vinaigrette
Troubleshooting advice:
- If the mushrooms are too watery, try patting them dry with a paper towel before stuffing them.
- If the filling is too dry, add a little more kumis or olive oil.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them in this recipe.
Food history:
Kumis is a traditional fermented drink made from mare's milk that is popular in Central Asia.
Flavor profiles:
These stuffed mushrooms have a savory, cheesy flavor with a tangy kick from the kumis.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish with your favorite meal.
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Taste: Savory, Tangy, Umami, Aromatic, Herbaceous