Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Pecorino Rosso Volterrano cheese, grated
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 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 Rosso Volterrano cheese, breadcrumbs, olive oil, parsley, 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: 130
Fat: 9g
Carbohydrates: 7g
Protein: 6g
Sodium: 290mg
Substitutions for ingredients:
- Pecorino Romano cheese can be used instead of Pecorino Rosso Volterrano cheese.
- Italian seasoned breadcrumbs can be used instead of plain breadcrumbs.
- Any type of mushroom can be used.
Variations:
- Add chopped garlic to the cheese mixture for extra flavor.
- Top the stuffed mushrooms with chopped tomatoes before baking.
- Add cooked crumbled sausage to the cheese mixture for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a cavity for the cheese mixture.
- Use a spoon to stuff the mushrooms evenly.
- If the cheese mixture is too dry, add a little more olive oil.
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.
Garnishes:
Fresh parsley
Pairings:
- Serve with a glass of red wine.
- Pair with a green salad for a light meal.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs.
- If the cheese mixture is too dry, add more olive oil.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pecorino Rosso Volterrano is a type of Italian cheese made from sheep's milk. It is named after the town of Volterra in Tuscany, where it is produced.
Flavor profiles:
The Pecorino Rosso Volterrano cheese has a sharp and tangy flavor that pairs well with the earthy taste of mushrooms.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish.
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Region: Italian