Ingredients with Measurements:
- 16 large mushrooms
- 4 oz cream cheese, softened
- 2 oz smoked salmon (lox), finely chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Cooking spray
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. Place them on a baking sheet sprayed with cooking spray.
3. In a mixing bowl, combine the cream cheese, smoked salmon, dill, lemon juice, salt, and pepper.
4. Spoon the cream cheese mixture into the mushroom caps, filling them generously.
5. Bake the stuffed mushrooms for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Serve the stuffed mushrooms hot.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 100
Fat: 8g
Carbohydrates: 3g
Protein: 5g
Substitutions for ingredients:
- Regular cream cheese can be used instead of the softened cream cheese.
- Smoked salmon can be substituted with cooked bacon or ham.
Variations:
- Add chopped green onions or chives to the cream cheese mixture for extra flavor.
- Top the stuffed mushrooms with grated Parmesan cheese before baking for a cheesy crust.
Tips and tricks:
- Make sure to remove the mushroom stems carefully to avoid breaking the caps.
- Use a piping bag to fill the mushroom caps neatly.
- Serve the stuffed mushrooms with a side of mixed greens for a complete meal.
Storage instructions:
Store the 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 for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh dill or chopped green onions.
Garnishes:
Fresh dill or chopped green onions
Pairings:
Serve the stuffed mushrooms with a glass of white wine or champagne.
Suggested side dishes:
Mixed greens salad or roasted vegetables
Troubleshooting advice:
If the mushroom caps become too watery during baking, remove them from the oven and drain the excess liquid before continuing to bake.
Food safety advice:
Make sure to clean the mushrooms thoroughly before using them. Store the stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
The creamy and savory filling of cream cheese and smoked salmon pairs perfectly with the earthy flavor of mushrooms.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or a light meal.
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