Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Pecorino di Carmasciano cheese, grated
- 1/4 cup breadcrumbs
- 1/4 cup parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms by wiping them with a damp cloth. Remove the stems and set aside.
3. In a mixing bowl, combine the Pecorino di Carmasciano cheese, breadcrumbs, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture, using a spoon or piping bag.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and the mushrooms are tender.
6. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people as an appetizer.
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 7g
- Protein: 6g
Substitutions for ingredients:
- Pecorino di Carmasciano cheese can be substituted with any hard cheese, such as Parmesan or Romano.
- Breadcrumbs can be substituted with almond flour or crushed crackers.
- Parsley can be substituted with any fresh herb, such as basil or thyme.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for extra flavor.
- Substitute the mushrooms with bell peppers or zucchini boats for a vegetarian option.
- Add a teaspoon of lemon zest to the cheese mixture for a citrusy twist.
Tips and tricks:
- Use a piping bag to stuff the mushrooms for a neater presentation.
- Don't overstuff the mushrooms, as the cheese mixture will expand while cooking.
- If the mushrooms release too much liquid while cooking, remove them from the oven and drain the excess liquid before returning them to the oven.
Storage instructions:
- Store 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 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges for garnish.
- Arrange the mushrooms on a bed of arugula or mixed greens for a colorful presentation.
Garnishes:
- Fresh herbs, such as parsley or basil
- Lemon wedges
- Red pepper flakes
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of olive oil or water to moisten it.
- If the mushrooms are too small to stuff, chop the stems and add them to the cheese mixture.
Food safety advice:
- Make sure to wash your hands and clean all utensils and surfaces before preparing the recipe.
- Store leftover stuffed mushrooms in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Pecorino di Carmasciano is a hard cheese made from sheep's milk in the Campania region of Italy. It has a nutty and slightly spicy flavor that pairs well with mushrooms.
Flavor profiles:
- The Pecorino di Carmasciano cheese adds a salty and nutty flavor to the mushrooms, while the garlic and parsley add a fresh and herbaceous note.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish to a main course.
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Region: Italian