Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1/2 cup diced salami
- 1/2 cup diced ham
- 1/2 cup diced provolone cheese
- 1/4 cup diced green olives
- 1/4 cup diced black olives
- 1/4 cup diced roasted red peppers
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine salami, ham, provolone cheese, green olives, black olives, roasted red peppers, onion, garlic, olive oil, red wine vinegar, oregano, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Stuff each mushroom cap with the mixture using a spoon or piping bag.
5. Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
6. Garnish with fresh parsley and serve warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F
Serving size:
- 24 stuffed mushrooms
Nutritional information:
- Calories: 70
- Fat: 6g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- You can substitute the salami and ham with cooked bacon or sausage.
- You can use any type of cheese you prefer instead of provolone.
- You can use any type of olives you prefer.
Variations:
- You can add chopped sun-dried tomatoes to the filling for extra flavor.
- You can sprinkle grated Parmesan cheese on top of the stuffed mushrooms before baking.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- You can make the filling ahead of time and refrigerate until ready to use.
- Use a piping bag to make stuffing the mushrooms easier and more precise.
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 375°F for 5-10 minutes or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or as an appetizer before a main course.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the filling is too dry, add more olive oil or red wine vinegar.
- If the mushrooms are not tender enough, bake them for a few more minutes.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- The muffuletta sandwich originated in New Orleans and is made with Italian meats, cheese, and olive salad on a round loaf of bread.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or snack.
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