Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup chopped nasturtium leaves and flowers
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean mushrooms and remove stems. Place mushroom caps on a baking sheet.
3. In a mixing bowl, combine chopped nasturtium leaves and flowers, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, olive oil, salt, and pepper.
4. Spoon the mixture into the mushroom caps, filling each one evenly.
5. Bake for 15-20 minutes or until the mushrooms are tender and the stuffing is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 130
Fat: 8g
Saturated Fat: 2g
Cholesterol: 4mg
Sodium: 220mg
Carbohydrates: 11g
Fiber: 2g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- Instead of nasturtium leaves and flowers, you can use other edible flowers such as pansies or violets.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
- Instead of Parmesan cheese, you can use another type of hard cheese such as Romano or Asiago.
Variations:
- Add chopped bacon or pancetta to the stuffing mixture for a meaty twist.
- Use different types of mushrooms such as portobello or shiitake for a different flavor profile.
- Add chopped herbs such as thyme or rosemary to the stuffing mixture for extra flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms so that there is enough room for the stuffing.
- Use a spoon to gently press the stuffing into the mushroom caps to ensure that it stays in place while baking.
- If the stuffing is browning too quickly, cover the mushrooms with foil for the remaining baking time.
Storage instructions:
Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mushrooms on a baking sheet and bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the mushrooms on a platter and garnish with additional nasturtium leaves and flowers.
Garnishes:
Additional nasturtium leaves and flowers.
Pairings:
These mushrooms pair well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve these mushrooms with a side salad or roasted vegetables.
Troubleshooting advice:
If the stuffing is too dry, add a little more olive oil or a splash of chicken broth to moisten it.
Food safety advice:
Make sure to thoroughly clean the mushrooms before using them in this recipe.
Food history:
Nasturtiums have been used in cooking for centuries and were popular in Victorian times as a decorative and edible garnish.
Flavor profiles:
These mushrooms have a savory and slightly peppery flavor from the nasturtium leaves and flowers.
Serving suggestions:
Serve these mushrooms as an appetizer or as a side dish with a main course.
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