Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1 cup Marzotica cheese, grated
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine the Marzotica cheese, breadcrumbs, parsley, garlic, and salt and pepper to taste.
3. Spoon the mixture into the mushroom caps, filling each one generously.
4. Place the stuffed mushrooms on a baking sheet.
5. Drizzle olive oil over the mushrooms.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 250mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- Marzotica cheese can be substituted with any other hard cheese, such as Parmesan or Romano.
- Breadcrumbs can be substituted with panko or crushed crackers.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped bacon or prosciutto to the filling for a meaty twist.
- Substitute the mushrooms with bell peppers or zucchini boats for a vegetarian option.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to remove the stems of the mushrooms before stuffing them.
- Use a spoon to gently press the filling into the mushroom caps.
- If the mushrooms are too small, use more of them to make up for the size difference.
- Serve the mushrooms with a side salad for a complete meal.
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 in a preheated 350°F oven for 10-15 minutes, or 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:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Pair with a light salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the mushrooms are too watery, try draining them on a paper towel before stuffing them.
- If the cheese is not melting, try broiling the mushrooms for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
The Marzotica cheese used in this recipe is a hard, aged cheese from Italy. It is similar to Parmesan cheese and is often used in Italian cuisine.
Flavor profiles:
The Marzotica-Stuffed Mushrooms are savory and cheesy, with a hint of garlic and parsley.
Serving suggestions:
Serve the Marzotica-Stuffed Mushrooms as an appetizer or side dish at a dinner party or holiday gathering.
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Region: Italian