Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1 cup Pecorino Toscana cheese, grated
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup 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 (190°C).
2. In a mixing bowl, combine the Pecorino Toscana cheese, breadcrumbs, parsley, garlic, olive oil, salt, and pepper.
3. Mix well until all ingredients are combined.
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. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 180
- Fat: 13g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- If you don't have Pecorino Toscana cheese, you can use Parmesan cheese instead.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add chopped bacon or prosciutto to the cheese mixture for added flavor.
- You can also add chopped sun-dried tomatoes or roasted red peppers for a different twist.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Use a spoon to gently scoop out the gills from the mushroom caps to make more room for the cheese mixture.
- If the cheese mixture is too dry, add a little more olive oil to moisten it.
Storage instructions:
- Store any leftover stuffed mushrooms 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 (190°C) 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:
- These stuffed mushrooms pair well with a glass of red wine.
Suggested side dishes:
- Serve these stuffed mushrooms with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too dry, add a little more olive oil to moisten it.
- If the mushrooms are not tender after baking, you can bake them for a few more minutes until they are cooked to your liking.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Food history:
- Pecorino Toscana cheese is a traditional Italian cheese made from sheep's milk.
Flavor profiles:
- These stuffed mushrooms have a savory and cheesy flavor with a hint of garlic and parsley.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer or as a side dish.
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Region: Italian