Ingredients with Measurements:
- 16 large mushrooms
- 1/2 cup Pecorino Umbro cheese, grated
- 1/4 cup breadcrumbs
- 1/4 cup parsley, chopped
- 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.
2. Wash the mushrooms and remove the stems.
3. In a mixing bowl, combine the Pecorino Umbro cheese, breadcrumbs, 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 per serving: 150
Fat: 12g
Carbohydrates: 6g
Protein: 6g
Substitutions for ingredients:
- Pecorino Umbro 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 garlic or onion to the cheese mixture for extra flavor.
- Add cooked bacon or sausage to the cheese mixture for a meaty twist.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the cheese mixture.
- Use a spoon to gently press the cheese mixture into the mushroom caps.
- 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 for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter garnished 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:
- A simple green salad or roasted vegetables would pair well with these stuffed mushrooms.
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the mushrooms are not cooking evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Pecorino Umbro is a type of Italian cheese made from sheep's milk. It is known for its sharp, tangy flavor and is often used in Italian cuisine.
Flavor profiles:
- The Pecorino Umbro cheese adds a sharp and tangy flavor to the mushrooms, while the breadcrumbs and parsley add a crunchy texture.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer at a dinner party or as a side dish for a special meal.
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Region: Italian