Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup of diced Prosciutto Veneto Berico-Euganeo
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms by wiping them with a damp cloth. Remove the stems and chop them finely.
3. In a mixing bowl, combine the chopped mushroom stems, Prosciutto Veneto Berico-Euganeo, breadcrumbs, Parmesan cheese, parsley, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the mixture and place them on a baking sheet.
5. Bake the stuffed mushrooms for 20-25 minutes, or until they are golden brown and the filling is cooked through.
6. Serve the Prosciutto Veneto Berico-Euganeo Stuffed Mushrooms hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 10g
- Protein: 9g
Substitutions for ingredients:
- Prosciutto Veneto Berico-Euganeo can be substituted with regular prosciutto.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add chopped garlic to the filling for extra flavor.
- Substitute the parsley with chopped basil or thyme.
Tips and tricks:
- Make sure to remove the mushroom stems carefully to avoid breaking the caps.
- Use a spoon to stuff the mushrooms evenly.
- If the filling is too dry, add a tablespoon of olive oil.
Storage instructions:
- Store the 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:
- Serve the stuffed mushrooms on a platter garnished with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve the Prosciutto Veneto Berico-Euganeo Stuffed Mushrooms as an appetizer with a glass of white wine.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the mushrooms release too much liquid while 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:
- Prosciutto Veneto Berico-Euganeo is a type of Italian cured ham that is produced in the Veneto region of Italy.
Flavor profiles:
- The Prosciutto Veneto Berico-Euganeo adds a salty and savory flavor to the stuffed mushrooms, while the Parmesan cheese and breadcrumbs provide a crunchy texture.
Serving suggestions:
- Serve the Prosciutto Veneto Berico-Euganeo Stuffed Mushrooms as an appetizer or a side dish.
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Region: Italian