Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup Malga Capra cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 2 tablespoons 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 Malga Capra cheese, breadcrumbs, parsley, sun-dried tomatoes, garlic, and olive oil.
3. Mix well until all ingredients are evenly distributed.
4. Season with salt and pepper to taste.
5. Stuff each mushroom cap with the cheese mixture.
6. Place the stuffed mushrooms on a baking sheet.
7. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 9g
Carbohydrates: 5g
Protein: 5g
Substitutions for ingredients:
- Malga Capra cheese can be substituted with any other type of crumbly cheese, such as feta or goat cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Sun-dried tomatoes can be substituted with roasted red peppers or olives.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for a meatier version.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
- Substitute the parsley with basil or cilantro for a different flavor profile.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- If the cheese mixture is too dry, add a tablespoon of olive oil to moisten it.
- For a crispier topping, broil the stuffed mushrooms for the last 2-3 minutes of cooking.
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 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed mushrooms on a platter garnished with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs to thicken it.
- If the mushrooms are not tender after baking, cover them with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Malga Capra cheese is a traditional cheese from the Italian Alps, made from the milk of Alpine goats.
Flavor profiles:
The Malga Capra cheese adds a tangy and slightly nutty flavor to the stuffed mushrooms, while the sun-dried tomatoes and garlic add a savory depth of flavor.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish for a dinner party or holiday gathering.
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Region: Italian