Ingredients with Measurements:
- 24 large white mushrooms
- 1/2 cup Pickapeppa sauce
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the Pickapeppa sauce, breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the mixture and place them on a baking sheet.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 10g
Protein: 5g
Sodium: 360mg
Substitutions for ingredients:
- Any other hot sauce can be used instead of Pickapeppa sauce.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any other hard cheese can be used instead of Parmesan cheese.
- Dried parsley can be used instead of fresh parsley.
Variations:
- Add chopped cooked bacon to the filling mixture.
- Use baby portobello mushrooms instead of white mushrooms.
- Add chopped nuts to the filling mixture.
Tips and tricks:
- Make sure to remove the stems of the mushrooms to make room for the filling.
- Use a spoon to gently press the filling into the mushroom caps.
- If the filling is too dry, add a little more olive oil.
Storage instructions:
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed mushrooms in the oven at 350°F 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 side salad for a light meal.
- Serve as an appetizer with crackers or bread.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the filling is too wet, add more breadcrumbs.
- If the mushrooms are too watery, remove some of the excess liquid before stuffing.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Pickapeppa sauce is a Jamaican hot sauce that was first created in 1921. It is made with tomatoes, onions, sugar, vinegar, and a blend of spices.
Flavor profiles:
The Pickapeppa sauce adds a sweet and spicy flavor to the mushrooms, while the Parmesan cheese and breadcrumbs add a savory crunch.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish with a main course.
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