Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup chopped onion
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped onion, shredded cheddar cheese, breadcrumbs, and olive oil. Mix well.
3. Season the mixture with salt and pepper to taste.
4. Stuff each mushroom cap with the onion and cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
7. 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 serves 4 people.
Nutritional information:
- Calories per serving: 120
- Total fat: 9g
- Saturated fat: 3g
- Cholesterol: 15mg
- Sodium: 170mg
- Total carbohydrates: 6g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as mozzarella or feta.
- You can use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
- You can add chopped garlic to the onion and cheese mixture for extra flavor.
Variations:
- You can add chopped cooked bacon or sausage to the onion and cheese mixture for a meatier version.
- You can use portobello mushrooms instead of regular mushrooms for a heartier appetizer.
- You can sprinkle some chopped fresh herbs, such as parsley or thyme, on top of the stuffed mushrooms before baking.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- If the mushroom caps are too small to stuff, you can chop the stems and add them to the onion and cheese mixture.
- You can prepare the onion and cheese mixture ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed mushrooms, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with chopped fresh herbs or grated Parmesan cheese.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme
- Grated Parmesan cheese
Pairings:
- These stuffed mushrooms pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mixed green salad with a vinaigrette dressing
Troubleshooting advice:
- If the mushroom caps are too small to stuff, you can chop the stems and add them to the onion and cheese mixture.
- If the cheese is not melting, you can broil the stuffed mushrooms for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s, when they were often served at cocktail parties.
Flavor profiles:
- The onion and cheese mixture adds a savory and slightly sweet flavor to the earthy mushrooms.
Serving suggestions:
- Serve these stuffed mushrooms as a party appetizer or as a side dish for a dinner party.
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