Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup Marzolino del Chianti cheese, grated
- 1/4 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1 garlic clove, minced
- 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 grated Marzolino del Chianti cheese, breadcrumbs, parsley, olive oil, garlic, salt, and pepper.
3. Stuff each mushroom cap with the cheese mixture.
4. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the cheese is melted and the mushrooms are tender.
5. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 12g
Carbohydrates: 6g
Protein: 5g
Sodium: 200mg
Substitutions for ingredients:
- Marzolino del Chianti cheese can be substituted with any other soft cheese, such as feta or goat cheese.
- Breadcrumbs can be substituted with almond flour for a gluten-free option.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for added flavor.
- Top the stuffed mushrooms with a sprinkle of parmesan cheese before baking.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Use a spoon to gently press the cheese mixture into the mushroom caps.
- For a crispier topping, broil the stuffed mushrooms for 1-2 minutes after baking.
Storage instructions:
Store any leftover stuffed mushrooms 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 at 375°F for 5-10 minutes, until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives
Pairings:
These stuffed mushrooms pair well with a glass of Chianti wine.
Suggested side dishes:
Serve these stuffed mushrooms with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of olive oil to moisten it.
- If the mushrooms release too much liquid while baking, use a paper towel to gently blot the excess liquid.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them in this recipe.
Food history:
Marzolino del Chianti is a soft cheese made from sheep's milk in the Chianti region of Tuscany, Italy.
Flavor profiles:
These stuffed mushrooms have a rich and savory flavor, with a creamy cheese filling and a crispy breadcrumb topping.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish with your favorite meal.
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Region: Italian