Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup grated Mondseer cheese
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the grated Mondseer cheese, breadcrumbs, chopped parsley, minced garlic, salt, and black pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Drizzle the olive oil over the stuffed mushrooms.
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 (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 9g
Carbohydrates: 5g
Protein: 6g
Sodium: 210mg
Sugar: 1g
Substitutions for ingredients:
- Mondseer cheese can be substituted with any other semi-hard cheese, such as Gouda or Cheddar.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Fresh parsley can be substituted with dried parsley.
- Olive oil can be substituted with any other cooking oil.
Variations:
- Add chopped bacon or ham to the cheese mixture for a meaty twist.
- Substitute the mushrooms with bell peppers or zucchini for a vegetarian option.
- Add chopped sun-dried tomatoes or olives to the cheese mixture for a Mediterranean flavor.
Tips and Tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Make sure to evenly distribute the cheese mixture among the mushroom caps.
- For a crispy topping, broil the stuffed mushrooms for the last 2-3 minutes of cooking time.
Storage Instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the stuffed mushrooms, place them on a baking sheet and bake in the 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 parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
Mondseer stuffed mushrooms pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic bread or crostini.
- Mixed green salad.
Troubleshooting Advice:
- If the cheese mixture is too dry, add a tablespoon of milk or cream to moisten it.
- If the mushrooms release too much liquid during cooking, use a paper towel to blot the excess moisture.
Food Safety Advice:
- Make sure to thoroughly clean the mushrooms before stuffing them.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food History:
Mondseer cheese is a semi-hard cheese from Austria, known for its nutty and buttery flavor. It is named after the town of Mondsee, located in the Salzkammergut region of Austria.
Flavor Profiles:
Mondseer stuffed mushrooms have a savory and cheesy flavor, with hints of garlic and parsley.
Serving Suggestions:
Serve Mondseer stuffed mushrooms as an appetizer or side dish for a dinner party or holiday gathering.
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Region: Austrian