Ingredients with Measurements:
- 16 large mushrooms, stems removed and reserved
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup Oxo cubes, crumbled
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Finely chop the mushroom stems and set aside.
3. Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, thyme, oregano, salt, and pepper to the skillet and cook for another minute.
5. Stir in the chopped mushroom stems and cook until softened, about 5 minutes.
6. Remove the skillet from the heat and stir in the breadcrumbs, Parmesan cheese, Oxo cubes, and parsley.
7. Spoon or pipe the stuffing mixture into the mushroom caps and place them on a baking sheet.
8. Bake for 20-25 minutes, until the mushrooms are tender and the stuffing is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 9g
Carbohydrates: 15g
Protein: 9g
Fiber: 2g
Sugar: 3g
Sodium: 720mg
Substitutions for ingredients:
- You can use any type of mushroom for this recipe.
- If you don't have Oxo cubes, you can use beef bouillon cubes instead.
- You can use any type of cheese instead of Parmesan.
Variations:
- Add chopped cooked bacon or sausage to the stuffing mixture.
- Use different herbs or spices to flavor the stuffing.
- Top the stuffed mushrooms with a sprinkle of extra Parmesan cheese before baking.
Tips and tricks:
- Make sure to remove the mushroom stems carefully so that the caps don't break.
- If you don't have a piping bag, you can use a plastic bag with the corner snipped off to pipe the stuffing into the mushroom caps.
- You can prepare the stuffing 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 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives
Pairings:
Serve the stuffed mushrooms as an appetizer or side dish with grilled steak or roasted chicken.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the stuffing mixture is too dry, add a tablespoon of olive oil or melted butter to moisten it.
- If the mushrooms release too much liquid during baking, use a paper towel to blot it away before serving.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s, and have since evolved to include a variety of different fillings.
Flavor profiles:
Savory, umami, earthy
Serving suggestions:
Serve the stuffed mushrooms on a platter with toothpicks for easy serving.
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