Ingredients with Measurements:
- 20 large mushrooms
- 1 can of Palmita Queso (14 oz)
- 1/4 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
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 with a damp cloth and remove the stems.
3. In a mixing bowl, combine the Palmita Queso, breadcrumbs, Parmesan cheese, minced garlic, olive oil, salt, and pepper.
4. Mix the ingredients until they are well combined.
5. Stuff each mushroom cap with the mixture using a spoon or piping bag.
6. Place the stuffed mushrooms on a baking sheet.
7. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
8. Remove from the oven and let cool for a few minutes.
9. Serve warm and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 10g
Protein: 5g
Substitutions for ingredients:
- Any type of cheese can be used instead of Palmita Queso.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of mushroom can be used.
Variations:
- Add chopped herbs such as parsley or thyme to the filling mixture.
- Add chopped cooked bacon or ham to the filling mixture.
- Top the stuffed mushrooms with a sprinkle of chopped nuts such as almonds or walnuts.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a cavity for the filling.
- Use a piping bag to fill the mushrooms for a neater presentation.
- If the filling mixture is too dry, add a tablespoon of milk or cream to moisten it.
Storage instructions:
Store the stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed mushrooms in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with chopped herbs or grated Parmesan cheese.
Garnishes:
Chopped herbs such as parsley or thyme, grated Parmesan cheese, chopped nuts such as almonds or walnuts.
Pairings:
Serve the stuffed mushrooms as an appetizer with a glass of white wine or a cold beer.
Suggested side dishes:
A green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
If the filling mixture is too wet, add more breadcrumbs to absorb the excess moisture.
Food safety advice:
Make sure to cook the mushrooms until they are tender and the filling is golden brown to ensure that they are fully cooked.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
Savory, cheesy, garlicky, and earthy.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish.
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