Ingredients with Measurements:
- 12 large white mushrooms, stems removed and reserved
- 1/2 cup of cooked rice
- 1/4 cup of mahyawa (a tangy Middle Eastern condiment made from fermented fish)
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems and set aside.
3. In a mixing bowl, combine the chopped mushroom stems, cooked rice, mahyawa, Parmesan cheese, parsley, olive oil, salt, and pepper. Mix well.
4. Stuff each mushroom cap with the mixture, pressing it down gently.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 2g
Cholesterol: 7mg
Sodium: 200mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Instead of mahyawa, you can use any other tangy condiment like Worcestershire sauce or soy sauce.
- Instead of Parmesan cheese, you can use any other hard cheese like Pecorino Romano or Asiago.
- Instead of parsley, you can use any other fresh herb like thyme or rosemary.
Variations:
- You can add chopped nuts like almonds or walnuts to the filling for added crunch.
- You can add cooked ground meat like beef or lamb to the filling for added protein.
- You can use portobello mushrooms instead of white mushrooms for a meatier flavor.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Use a spoon to gently scoop out the mushroom stems without damaging the caps.
- Press the filling down gently to make sure it stays in place while baking.
- Serve the stuffed mushrooms warm for the best flavor.
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 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped nuts.
- Serve the stuffed mushrooms with a side salad or roasted vegetables.
Garnishes:
- Fresh parsley
- Chopped nuts
Pairings:
- White wine like Pinot Grigio or Sauvignon Blanc
- Sparkling water with lemon or lime
Suggested side dishes:
- Roasted vegetables like carrots or Brussels sprouts
- Side salad with mixed greens and vinaigrette dressing
Troubleshooting advice:
- If the filling is too dry, add a tablespoon of olive oil or water to moisten it.
- If the mushrooms are too watery, place them on a paper towel to absorb any excess moisture before stuffing them.
Food safety advice:
- Make sure to cook the stuffed mushrooms to an internal temperature of 165°F to ensure they are safe to eat.
- Store any leftover stuffed mushrooms in the refrigerator within 2 hours of cooking.
Food history:
- Mahyawa is a traditional condiment from the Middle East that is made by fermenting fish with salt and spices.
Flavor profiles:
- Tangy, savory, umami
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or side dish for a dinner party or holiday gathering.
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