Ingredients with Measurements:
- 16 large mushrooms
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or small scoop
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 breadcrumbs, Parmesan cheese, parsley, basil, oregano, thyme, salt, and black pepper.
4. Add the shredded mozzarella cheese to the mixture and stir well.
5. Stuff each mushroom cap with the cheese and breadcrumb mixture.
6. Place the stuffed mushrooms on a baking sheet.
7. Drizzle olive oil over the mushrooms.
8. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
9. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 16 stuffed mushrooms.
- Serving size: 2 stuffed mushrooms per person.
Nutritional information:
- Calories per serving: 150
- Total fat: 10g
- Saturated fat: 3g
- Cholesterol: 10mg
- Sodium: 330mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of mushroom for this recipe.
- Instead of mozzarella cheese, you can use any type of shredded cheese.
- You can use dried herbs instead of fresh herbs.
Variations:
- Add cooked and crumbled sausage to the stuffing mixture.
- Add chopped sun-dried tomatoes to the stuffing mixture.
- Top the stuffed mushrooms with a sprinkle of chopped bacon before baking.
Tips and tricks:
- Use a small scoop to stuff the mushrooms for a more even distribution of the filling.
- If the mushrooms are too wobbly, you can trim a small slice off the bottom to make them more stable on the baking sheet.
- If the cheese starts to brown too quickly, cover the mushrooms with foil for the remaining baking time.
Storage instructions:
- Store 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 oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Garnish with a sprinkle of chopped fresh herbs or a drizzle of balsamic glaze.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, drain the excess liquid from the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure the mushrooms are thoroughly cleaned before stuffing.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- Savory, cheesy, herbaceous, earthy.
Serving suggestions:
- Serve as an appetizer or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Cheesy, Herbaceous, Umami, Earthy