Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Pecorino Casentino cheese, grated
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 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. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the Pecorino Casentino cheese, breadcrumbs, garlic, parsley, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 10g
Protein: 6g
Substitutions for ingredients:
- Pecorino Casentino cheese can be substituted with any other hard cheese, such as Parmesan or Romano.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for added flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Be sure to remove the stems from the mushrooms to make room for the cheese filling.
- Use a spoon to gently press the cheese mixture into the mushroom caps.
- If the cheese mixture is too dry, add a splash 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 350°F oven 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:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of olive oil to moisten it.
- If the mushrooms are not tender after baking, increase the baking time by 5-10 minutes.
Food safety advice:
- Be sure to wash the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator for up to 3 days.
Food history:
Pecorino Casentino is a hard cheese made from sheep's milk in the Casentino Valley of Tuscany, Italy. It has a nutty, slightly sweet flavor and is often used in traditional Tuscan dishes.
Flavor profiles:
Savory, cheesy, nutty
Serving suggestions:
Serve as an appetizer or side dish.
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Region: Italian