Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1 cup labneh
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped walnuts
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried cranberries
- Salt and pepper to taste
- Olive oil for brushing
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush the mushrooms with olive oil and place them on a baking sheet.
3. In a mixing bowl, combine the labneh, parsley, mint, dill, walnuts, apricots, cranberries, salt, and pepper.
4. Spoon the labneh mixture into the mushroom caps.
5. Bake for 20-25 minutes or until the mushrooms are tender and the labneh is slightly browned.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 13g
Carbohydrates: 12g
Protein: 6g
Sodium: 120mg
Fiber: 2g
Substitutions for ingredients:
- Labneh can be substituted with cream cheese or goat cheese.
- Walnuts can be substituted with pecans or almonds.
- Dried apricots can be substituted with dried figs or dates.
- Dried cranberries can be substituted with raisins or currants.
Variations:
- Add chopped garlic to the labneh mixture for extra flavor.
- Top the stuffed mushrooms with breadcrumbs before baking for a crispy texture.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Use a spoon to gently press the labneh mixture into the mushroom caps.
- Serve the stuffed mushrooms with a drizzle of balsamic glaze for added sweetness.
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 375°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley, mint, or dill.
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of white wine for a sophisticated appetizer.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the labneh mixture is too thick, add a tablespoon of olive oil to thin it out.
- If the mushrooms are not tender after baking, cover them with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Labneh is a popular Middle Eastern cheese made from strained yogurt. It has a tangy flavor and creamy texture that pairs well with a variety of ingredients.
Flavor profiles:
The labneh-stuffed mushrooms have a creamy and tangy flavor from the labneh cheese, with a hint of sweetness from the dried apricots and cranberries. The walnuts add a nutty crunch to the dish.
Serving suggestions:
Serve the labneh-stuffed mushrooms as an appetizer or a light meal.
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