Ingredients with Measurements:
- 6 large Portobello mushrooms
- 2 cups of poi
- 1/2 cup of diced onion
- 1/2 cup of diced celery
- 1/2 cup of diced bell pepper
- 2 cloves of garlic, minced
- 1/4 cup of chopped parsley
- 1/4 cup of chopped green onions
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for brushing
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the Portobello mushrooms and remove the stems.
3. In a mixing bowl, combine the poi, onion, celery, bell pepper, garlic, parsley, green onions, Parmesan cheese, salt, and pepper.
4. Mix well until all ingredients are well combined.
5. Brush the Portobello mushrooms with olive oil and place them on a baking sheet.
6. Stuff each mushroom with the poi mixture.
7. Bake in the oven for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 130
Fat: 3g
Carbohydrates: 20g
Protein: 7g
Sodium: 240mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- Instead of poi, you can use mashed potatoes or sweet potatoes.
- Instead of Parmesan cheese, you can use any other type of grated cheese.
Variations:
- Add cooked bacon or sausage to the filling for a meatier version.
- Top the stuffed mushrooms with breadcrumbs or additional cheese before baking.
- Use different types of mushrooms, such as shiitake or cremini.
Tips and tricks:
- Make sure to clean the mushrooms well before stuffing them.
- You can prepare the filling in advance and store it in the fridge until ready to use.
- If the mushrooms are too large, you can cut them in half before stuffing them.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed mushrooms on a platter with some fresh herbs or greens for garnish.
Garnishes:
Fresh parsley, chopped green onions, or a sprinkle of paprika.
Pairings:
Serve with a side salad or some roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the filling is too dry, add a little bit of olive oil or water to moisten it.
- If the mushrooms release too much liquid during baking, drain it off before serving.
Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
Food history:
Poi is a traditional Hawaiian dish made from taro root. It has been a staple food in Hawaii for centuries and is often served at luaus and other celebrations.
Flavor profiles:
The stuffed mushrooms have a savory and slightly sweet flavor from the poi, with a hint of garlic and Parmesan cheese.
Serving suggestions:
Serve as an appetizer or a main dish for a vegetarian meal.
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