Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean mushrooms and remove stems.
3. In a mixing bowl, combine Parmigiano-Reggiano cheese, breadcrumbs, garlic, parsley, olive oil, salt, and pepper.
4. Stuff each mushroom with the mixture and place on a baking sheet.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 7g
Protein: 6g
Substitutions for ingredients:
- Pecorino Romano cheese can be used instead of Parmigiano-Reggiano cheese.
- Italian seasoned breadcrumbs can be used instead of plain breadcrumbs.
- Chopped basil can be used instead of parsley.
Variations:
- Add chopped sun-dried tomatoes to the filling mixture.
- Use portobello mushrooms instead of button mushrooms.
- Top with a drizzle of balsamic glaze before serving.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a cavity for the filling.
- Use a spoon to gently press the filling into the mushroom cavity.
- If the filling is too dry, add a tablespoon of olive oil to moisten it.
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 375°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of Chianti for a perfect Italian-inspired appetizer.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the filling is too wet, add more breadcrumbs to absorb the excess moisture.
- If the mushrooms are not cooking evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before stuffing.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Parmigiano-Reggiano cheese is a hard, granular cheese that originated in the Parma region of Italy. It is made from cow's milk and is aged for at least 12 months. It is commonly used in Italian cuisine, including as a filling for stuffed mushrooms.
Flavor profiles:
The Parmigiano-Reggiano cheese adds a nutty and salty flavor to the filling, while the garlic and parsley add a fresh and herbaceous note.
Serving suggestions:
Serve as an appetizer or as a side dish for a dinner party.
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Region: Italian