Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup of Mascarpone di Bufala cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped sun-dried tomatoes
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the Mascarpone di Bufala cheese, Parmesan cheese, parsley, basil, sun-dried tomatoes, garlic, salt, and pepper.
4. Mix well until all ingredients are evenly combined.
5. Spoon or pipe the cheese mixture into the mushroom caps, filling each one generously.
6. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the cheese is melted and bubbly.
7. 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:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories: 120
Fat: 9g
Carbohydrates: 4g
Protein: 6g
Substitutions for ingredients:
- Regular Mascarpone cheese can be used instead of Mascarpone di Bufala cheese.
- Fresh oregano or thyme can be used instead of parsley and basil.
- Chopped roasted red peppers can be used instead of sun-dried tomatoes.
Variations:
- Add cooked crumbled sausage or bacon to the cheese mixture for a heartier appetizer.
- Top the stuffed mushrooms with breadcrumbs before baking for a crispy topping.
- Use different types of mushrooms such as portobello or shiitake for a different flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- If using a piping bag to fill the mushrooms, use a large tip to make the process easier.
- Serve the stuffed mushrooms warm for the best flavor.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the stuffed mushrooms on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
Fresh herbs, Parmesan cheese, or a drizzle of balsamic glaze.
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too thick, add a tablespoon of milk or cream to thin it out.
- If the mushrooms release too much liquid while baking, drain it off before serving.
Food safety advice:
Make sure to clean the mushrooms thoroughly before using and store leftovers in the refrigerator.
Food history:
Mascarpone cheese originated in the Lombardy region of Italy and is traditionally made from cow's milk. Mascarpone di Bufala is made from the milk of water buffalo and is a specialty of the Campania region of Italy.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve as an appetizer or as part of a cheese board.
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Region: Italian