Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup Pecorino della Garfagnana cheese, grated
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Pecorino della Garfagnana cheese, breadcrumbs, garlic, parsley, salt, and black pepper.
3. Spoon the cheese mixture into each mushroom cap, filling it to the top.
4. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and 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: 130
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 290mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- Any type of mushroom can be used in place of large mushrooms.
- Parmesan cheese can be used in place of Pecorino della Garfagnana cheese.
- Dried parsley can be used in place of fresh parsley.
Variations:
- Add chopped cooked bacon to the cheese mixture.
- Use different herbs such as thyme or rosemary.
- Add chopped sun-dried tomatoes to the cheese mixture.
Tips and tricks:
- Use a spoon to gently remove the stems from the mushrooms.
- Make sure the mushrooms are dry before stuffing them with the cheese mixture.
- If the cheese mixture is too dry, add a little bit 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 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.
- Serve as an appetizer before a pasta dish.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs.
- If the mushrooms are not tender after baking, increase the baking time.
Food safety advice:
- Make sure the mushrooms are thoroughly cooked before serving.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
Pecorino della Garfagnana is a type of cheese made in the Garfagnana region of Tuscany, Italy. It is made from sheep's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
The Pecorino della Garfagnana cheese adds a salty and nutty flavor to the stuffed mushrooms.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish.
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Region: Italian