Ingredients with Measurements:
- 12 large button mushrooms
- 1/2 cup of makgeolli (Korean rice wine)
- 1/2 cup of panko breadcrumbs
- 1/4 cup of chopped scallions
- 1/4 cup of grated Parmesan cheese
- 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 (190°C).
2. Clean the mushrooms with a damp cloth and remove the stems.
3. In a mixing bowl, combine the makgeolli, panko breadcrumbs, scallions, Parmesan cheese, olive oil, salt, and pepper.
4. Mix well until the ingredients are evenly distributed.
5. Stuff each mushroom cap with the mixture, pressing it down gently.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
8. 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 (190°C)
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories: 130
Fat: 7g
Carbohydrates: 11g
Protein: 6g
Sodium: 240mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- Makgeolli can be substituted with any other rice wine or sake.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
- Scallions can be substituted with chives or green onions.
- Parmesan cheese can be substituted with any other hard cheese like Romano or Asiago.
Variations:
- Add chopped bacon or sausage to the filling for a meaty twist.
- Use different types of mushrooms like portobello or shiitake for a different flavor.
- Add minced garlic or ginger to the filling for extra flavor.
Tips and tricks:
- Make sure to remove the stems of the mushrooms carefully without breaking the caps.
- Press the filling down gently to avoid overstuffing the mushrooms.
- If the filling is too dry, add a little bit of water or more makgeolli to moisten it.
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 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs like parsley or cilantro.
Garnishes:
Fresh herbs, chopped nuts, or a sprinkle of paprika can be used as garnishes.
Pairings:
Makgeolli-stuffed mushrooms pair well with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the filling is too wet, add more breadcrumbs to absorb the excess liquid.
- If the mushrooms are not cooked through, bake for a few more minutes until tender.
Food safety advice:
Make sure to wash your hands and clean all utensils and surfaces before preparing the recipe. Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Makgeolli is a traditional Korean rice wine that has been enjoyed for centuries. It is made by fermenting rice, water, and nuruk (a type of yeast) and has a slightly sweet and tangy flavor.
Flavor profiles:
The makgeolli adds a subtle sweetness and tanginess to the filling, while the Parmesan cheese and breadcrumbs add a savory crunch.
Serving suggestions:
Serve as an appetizer or snack at a party or as a side dish for a Korean-inspired meal.
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Region: Korean