Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1/2 cup pignolo (pine nuts), toasted
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems. Set aside the mushroom caps.
3. In a mixing bowl, combine the pignolo, Parmesan cheese, breadcrumbs, parsley, garlic, and olive oil. Mix well.
4. If you have a food processor, you can pulse the ingredients until they are finely chopped and well combined.
5. Season the mixture with salt and pepper to taste.
6. Stuff each mushroom cap with the pignolo mixture, pressing it down gently.
7. Place the stuffed mushrooms on a baking sheet.
8. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe makes 24 stuffed mushrooms, serving size may vary.
Nutritional information:
- Calories: 77
- Fat: 6g
- Carbohydrates: 3g
- Protein: 3g
Substitutions for ingredients:
- Instead of pignolo, you can use other nuts like walnuts, almonds, or hazelnuts.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
Variations:
- You can add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- You can use different herbs like thyme, oregano, or basil instead of parsley.
- You can add a tablespoon of cream cheese or goat cheese to the filling for a creamier texture.
Tips and tricks:
- Toast the pignolo in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned.
- Use a small spoon or your fingers to stuff the mushrooms evenly without overfilling them.
- If the filling is too dry, add a tablespoon of olive oil or water to moisten it.
- If the mushrooms release too much liquid during baking, drain it off halfway through cooking.
Storage instructions:
- You can store the leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed mushrooms, place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped nuts.
- Serve them as an appetizer or side dish for a dinner party or holiday gathering.
Garnishes:
- Fresh parsley
- Chopped nuts
- Lemon zest
Pairings:
- These stuffed mushrooms pair well with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
- They also go well with a light salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the filling is too dry, add a tablespoon of olive oil or water to moisten it.
- If the mushrooms release too much liquid during baking, drain it off halfway through cooking.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before stuffing them.
- Store the leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer since the early 20th century, with many variations and fillings.
Flavor profiles:
- The pignolo-stuffed mushrooms have a nutty, savory flavor with a crispy texture.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or side dish for a dinner party or holiday gathering.
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Region: Italian