Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup of Lardizabala cheese, grated
- 1/4 cup of breadcrumbs
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped onion
- 1 garlic clove, minced
- 2 tablespoons of 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.
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the grated Lardizabala cheese, breadcrumbs, parsley, onion, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 7g
Protein: 5g
Substitutions for ingredients:
- Any type of cheese can be used instead of Lardizabala cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chives can be used instead of parsley.
Variations:
- Add chopped bacon to the cheese mixture for a smoky flavor.
- Use portobello mushrooms instead of regular mushrooms for a heartier appetizer.
- Top the stuffed mushrooms with a sprinkle of parmesan cheese before baking.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems to avoid breaking the caps.
- Make sure to evenly distribute the cheese mixture among the mushroom caps.
- Serve the stuffed mushrooms immediately after baking for the best flavor and texture.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 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 parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
Serve the stuffed mushrooms with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of olive oil or a tablespoon of milk to moisten it.
- 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 thoroughly clean the mushrooms before stuffing them.
- Store leftover stuffed mushrooms in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Lardizabala cheese is a type of cheese from Chile that is made from cow's milk. It has a mild, creamy flavor and is often used in traditional Chilean dishes.
Flavor profiles:
The Lardizabala-Stuffed Mushrooms have a rich, cheesy flavor with a hint of garlic and onion. The mushrooms add a meaty texture and earthy flavor to the dish.
Serving suggestions:
Serve the Lardizabala-Stuffed Mushrooms as an appetizer or as a side dish for a dinner party or holiday gathering.
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