Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup of maggots cheese
- 1/2 cup of chopped spinach
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of breadcrumbs
- 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. In a mixing bowl, combine the maggots cheese, chopped spinach, grated Parmesan cheese, breadcrumbs, olive oil, salt, and pepper.
3. Stuff each mushroom cap with the cheese and spinach mixture.
4. Place the stuffed mushrooms on a baking sheet.
5. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe makes 12 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
Calories: 120
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 200mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- Maggots cheese can be substituted with any other soft cheese such as goat cheese or feta cheese.
- Spinach can be substituted with kale or arugula.
- Parmesan cheese can be substituted with any other hard cheese such as pecorino or asiago.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped bacon or pancetta to the cheese and spinach mixture for a smoky flavor.
- Substitute mushrooms with bell peppers or zucchinis for a vegetarian option.
- Add chopped walnuts or pine nuts to the cheese and spinach mixture for a crunchy texture.
Tips and tricks:
- Use a spoon to remove the mushroom stems without damaging the caps.
- Brush the mushroom caps with olive oil before stuffing them to prevent them from drying out.
- If the cheese and spinach mixture is too dry, add a tablespoon of milk or cream to make it creamier.
Storage instructions:
- Store the leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the stuffed mushrooms on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs such as parsley or basil.
- Garnish with grated Parmesan cheese or chopped nuts.
Garnishes:
- Grated Parmesan cheese
- Chopped nuts
- Fresh herbs such as parsley or basil
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Pair with a light salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed green salad
Troubleshooting advice:
- If the cheese and spinach mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the mushrooms are not cooking evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Keep the stuffed mushrooms refrigerated until ready to bake.
- Make sure the stuffed mushrooms are cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Maggot cheese, also known as casu marzu, is a traditional Sardinian cheese that is made by leaving pecorino cheese outside to be infested by cheese flies. The larvae of the flies break down the cheese, creating a soft and creamy texture.
Flavor profiles:
- The maggots cheese adds a rich and creamy flavor to the stuffed mushrooms, while the spinach adds a fresh and earthy taste. The breadcrumbs and Parmesan cheese add a crunchy and nutty texture.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish for a dinner party.
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