Ingredients with Measurements:
- 12 large mushrooms, stems removed and reserved
- 1/2 cup cooked rice
- 1/4 cup murri sauce
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped celery
- 1/4 cup chopped parsley
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for brushing
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
3. In a mixing bowl, combine the cooked rice, murri sauce, chopped onion, bell pepper, celery, parsley, grated Parmesan cheese, and chopped mushroom stems. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Brush the mushroom caps with olive oil and place them on a baking sheet.
6. Fill each mushroom cap with the rice mixture using a spoon or piping bag.
7. Bake the stuffed mushrooms for 20-25 minutes or until the filling is golden brown and the mushrooms are tender.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
Calories per serving: 80
Total fat: 3g
Saturated fat: 1g
Cholesterol: 4mg
Sodium: 200mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugars: 1g
Protein: 4g
Substitutions for ingredients:
- Murri sauce can be substituted with soy sauce or Worcestershire sauce.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add cooked ground beef or sausage to the filling for a meaty version.
- Use different types of mushrooms such as portobello or shiitake for a different flavor.
- Add chopped nuts or dried fruits to the filling for a sweet and savory version.
Tips and tricks:
- Make sure to brush the mushroom caps with olive oil to prevent them from drying out.
- Use a piping bag to fill the mushrooms for a neat and even presentation.
- Garnish with chopped parsley or grated Parmesan cheese for extra flavor.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 (190°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with chopped parsley or grated Parmesan cheese.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Murri-stuffed mushrooms pair well with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the filling is too dry, add a tablespoon of olive oil or water to moisten it.
- If the mushrooms release too much liquid during baking, drain the excess liquid before serving.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Murri sauce is a fermented sauce made from barley or wheat that originated in the Middle East. It was commonly used in medieval Arabic cuisine as a flavor enhancer.
Flavor profiles:
Murri-stuffed mushrooms have a savory and umami flavor from the murri sauce and Parmesan cheese.
Serving suggestions:
Serve hot as an appetizer or side dish.
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