Ingredients with Measurements:
- 24 large mushrooms, stems removed and reserved
- 1/2 cup of Primusala cheese, crumbled
- 1/4 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
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, Primusala cheese, breadcrumbs, Parmesan cheese, olive oil, garlic, salt, and black pepper. Mix well.
4. Stuff each mushroom cap with the cheese mixture and place them on a baking sheet.
5. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
6. Garnish with chopped parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe makes 24 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
- Calories per serving: 80
- Total fat: 6g
- Saturated fat: 2g
- Cholesterol: 6mg
- Sodium: 140mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 3g
Substitutions for ingredients:
- Primusala cheese can be substituted with feta cheese or goat cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add chopped spinach or kale to the cheese mixture for a healthier version.
- Substitute the mushrooms with bell peppers or zucchinis for a vegetarian option.
- Add chopped bacon or sausage to the cheese mixture for a meaty version.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Make sure to finely chop the mushroom stems for a better texture.
- Use a piping bag or a ziplock bag with a corner cut off to fill the mushroom caps with the cheese mixture.
Storage instructions:
- Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed mushrooms, preheat the oven to 350°F (175°C) and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh herbs or lemon wedges.
Garnishes:
- Chopped parsley, basil, or chives
- Lemon wedges
- Red pepper flakes
- Balsamic glaze
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc
- Crusty bread or crostini
- Olives or pickles
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Green salad with vinaigrette dressing
- Garlic bread or garlic knots
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of olive oil or water to moisten it.
- If the mushrooms release too much liquid during baking, remove them from the oven and drain the excess liquid before continuing to bake.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer in Italian cuisine for centuries.
Flavor profiles:
- The Primusala cheese adds a tangy and salty flavor to the mushrooms, while the garlic and parsley add a fresh and aromatic taste.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or a side dish.
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