Ingredients with Measurements:
- 24 large white mushrooms
- 1/2 cup Peppadew peppers, chopped
- 4 oz goat cheese
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean mushrooms and remove stems.
3. In a mixing bowl, combine chopped Peppadew peppers, goat cheese, breadcrumbs, Parmesan cheese, garlic, and salt and pepper to taste.
4. Stuff each mushroom cap with the mixture, either using a spoon or piping bag.
5. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people, with 4 stuffed mushrooms per person.
Nutritional information:
- Calories: 140
- Fat: 10g
- Carbohydrates: 7g
- Protein: 6g
- Fiber: 1g
Substitutions for ingredients:
- If Peppadew peppers are not available, you can use roasted red peppers instead.
- Feta cheese can be substituted for goat cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped fresh herbs such as parsley or basil to the filling for extra flavor.
- Use Portobello mushrooms instead of white mushrooms for a heartier appetizer.
- Add cooked and crumbled bacon to the filling for a meatier option.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- If using a piping bag to fill the mushrooms, cut a small hole in the corner of the bag to make it easier to fill.
- For a crispier topping, broil the stuffed mushrooms for the last 2-3 minutes of cooking time.
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:
- Serve the stuffed mushrooms on a platter with fresh herbs or microgreens as a garnish.
- Arrange the mushrooms on individual plates with a drizzle of balsamic glaze for an elegant presentation.
Garnishes:
- Fresh herbs such as parsley or basil
- Microgreens
- Balsamic glaze
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the mushrooms release too much liquid during cooking, drain the excess liquid from the baking sheet before serving.
- If the filling is too dry, add a splash of milk or cream to moisten it.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Peppadew peppers were first discovered in South Africa in the 1990s and have since become a popular ingredient in many dishes.
Flavor profiles:
- The combination of tangy Peppadew peppers and creamy goat cheese creates a delicious balance of sweet and savory flavors.
Serving suggestions:
- Serve as an appetizer at a dinner party or as a snack for a casual gathering.
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