Ingredients with Measurements:
- 12 large white mushrooms
- 1/2 cup of chopped Pampanella (Italian bacon)
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of 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. Clean the mushrooms with a damp cloth and remove the stems. Set aside.
3. In a mixing bowl, combine the chopped Pampanella, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, and olive oil. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff each mushroom cap with the mixture, pressing it down firmly.
6. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
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:
375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 178
Fat: 14g
Carbohydrates: 8g
Protein: 6g
Substitutions for ingredients:
- Pancetta can be used instead of Pampanella.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped sun-dried tomatoes to the filling for a burst of flavor.
- Substitute the mushrooms with bell peppers or zucchini for a vegetarian option.
- Add a pinch of red pepper flakes to the filling for a spicy kick.
Tips and tricks:
- Make sure to press the filling down firmly into the mushroom caps to prevent it from falling out.
- If the mushrooms are too small, use more of them and adjust the filling accordingly.
- Serve the stuffed mushrooms as an appetizer or a side dish.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed mushrooms on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or 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:
Pair the stuffed mushrooms with a glass of red wine or a light beer.
Suggested side dishes:
Serve the stuffed mushrooms with a side salad or roasted vegetables.
Troubleshooting advice:
- If the filling is too dry, add a little more olive oil to the mixture.
- If the mushrooms are too watery, remove the excess moisture by placing them on a paper towel before stuffing them.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Pampanella is a type of Italian bacon that is cured with salt, pepper, and other spices. It is often used in traditional Italian dishes such as pasta carbonara and amatriciana.
Flavor profiles:
The Pampanella Stuffed Mushrooms are savory, crispy, and flavorful. The filling is a combination of salty Pampanella, crunchy breadcrumbs, and nutty Parmesan cheese.
Serving suggestions:
Serve the Pampanella Stuffed Mushrooms as an appetizer or a side dish. They pair well with a glass of red wine or a light beer.
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Region: Italian