Ingredients with Measurements:
- 16 large mushrooms
- 1/2 cup pindjur (roasted red pepper and eggplant spread)
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 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. Finely chop the stems and set aside.
3. In a mixing bowl, combine the chopped mushroom stems, pindjur, breadcrumbs, parmesan cheese, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the pindjur mixture and place them on a baking sheet.
5. Bake the stuffed mushrooms for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
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 or 2 people as a main course.
Nutritional information:
- Calories: 160
- Fat: 9g
- Carbohydrates: 15g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Pindjur can be substituted with any roasted red pepper spread.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add chopped fresh herbs such as parsley or basil to the pindjur mixture.
- Substitute the breadcrumbs with almond flour for a gluten-free option.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems to avoid breaking the caps.
- Make sure to finely chop the mushroom stems to ensure they cook evenly with the filling.
- If the filling is too dry, add a tablespoon of olive oil or water to moisten it.
Storage instructions:
- Store any 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 garnished with fresh herbs or chopped nuts.
Garnishes:
- Fresh herbs such as parsley or basil
- Chopped nuts such as almonds or walnuts
Pairings:
- Serve the stuffed mushrooms with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the filling is too dry, add a tablespoon of olive oil or water to moisten it.
- If the mushrooms are not tender after baking, increase the baking time by 5-10 minutes.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Food history:
- Pindjur is a traditional Balkan spread made from roasted red peppers and eggplant.
Flavor profiles:
- The stuffed mushrooms have a savory and slightly sweet flavor from the pindjur and parmesan cheese.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or main course.
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Region: Balkan