Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1/2 cup cooked brown rice
- 1/2 cup cooked quinoa
- 1/2 cup chopped walnuts
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cooked brown rice, cooked quinoa, chopped walnuts, chopped sun-dried tomatoes, chopped parsley, chopped basil, chopped oregano, chopped thyme, olive oil, balsamic vinegar, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Stuff each mushroom cap with the mixture, pressing down gently to ensure it is tightly packed.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.
6. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 17g
- Carbohydrates: 16g
- Protein: 6g
Substitutions for ingredients:
- You can substitute the brown rice with white rice or quinoa with couscous.
- You can substitute the walnuts with pecans or almonds.
- You can substitute the sun-dried tomatoes with roasted red peppers.
Variations:
- You can add grated Parmesan cheese to the stuffing mixture for extra flavor.
- You can add cooked ground beef or sausage to the stuffing mixture for a meatier version.
- You can use different types of mushrooms, such as portobello or shiitake.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the stuffing.
- Press down gently on the stuffing to ensure it is tightly packed into the mushroom cap.
- Serve the mushrooms hot for the best flavor and texture.
Storage instructions:
- Store any 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 at 375°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the mushrooms on a platter with fresh herbs and a drizzle of balsamic glaze.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- These mushrooms pair well with a side salad or roasted vegetables.
Suggested side dishes:
- A side salad or roasted vegetables would be a great accompaniment to these mushrooms.
Troubleshooting advice:
- If the stuffing mixture is too dry, add a little more olive oil or balsamic vinegar to moisten it.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them in the recipe.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer for many years, with variations found in many different cuisines.
Flavor profiles:
- These mushrooms have a savory and slightly sweet flavor, with a nutty crunch from the walnuts.
Serving suggestions:
- Serve these mushrooms as an appetizer or as a side dish.
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