Ingredients with Measurements:
- 12 large mushrooms, stems removed and reserved
- 1/4 cup of liquamen (Roman fish sauce)
- 1/4 cup of breadcrumbs
- 2 tablespoons of olive oil
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of garlic powder
- Salt 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. Finely chop the stems and set aside.
3. In a mixing bowl, combine the chopped mushroom stems, liquamen, breadcrumbs, olive oil, Parmesan cheese, black pepper, oregano, thyme, garlic powder, and salt.
4. Mix the ingredients until well combined.
5. Stuff each mushroom cap with the mixture and place them on a baking sheet.
6. Bake the mushrooms for 20-25 minutes, or until the filling is golden brown and the mushrooms are tender.
7. Remove from the oven and let them cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 110
- Total fat: 7g
- Saturated fat: 2g
- Cholesterol: 6mg
- Sodium: 560mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 5g
Substitutions for ingredients:
- If you can't find liquamen, you can substitute it with Worcestershire sauce or soy sauce.
Variations:
- You can add chopped cooked shrimp or crabmeat to the filling for a seafood twist.
- You can also use different types of mushrooms, such as portobello or shiitake.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Don't overstuff the mushrooms, or they might burst in the oven.
- If you want a crispier topping, you can broil the mushrooms for the last 2-3 minutes of cooking.
Storage instructions:
- You can store the leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the mushrooms, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the mushrooms on a platter and garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- These mushrooms pair well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish for these mushrooms.
Troubleshooting advice:
- If the filling is too dry, add a little more olive oil or liquamen to moisten it.
- If the mushrooms are too watery, try patting them dry with a paper towel before stuffing them.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
- Store leftovers promptly in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Liquamen was a popular condiment in ancient Rome, made from fermented fish sauce.
Flavor profiles:
- The mushrooms are savory and umami-rich, with a salty and slightly tangy flavor from the liquamen.
Serving suggestions:
- Serve these mushrooms as an appetizer or side dish for a dinner party or holiday gathering.
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