Ingredients with Measurements:
- 12 large mushrooms
- 4 oz Prosciutto di Carpegna, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
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 Prosciutto di Carpegna, breadcrumbs, Parmesan cheese, minced garlic, chopped mushroom stems, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the mixture and place them on a baking sheet.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
6. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
12 stuffed mushrooms
Nutritional information:
Calories: 80
Fat: 5g
Carbohydrates: 5g
Protein: 4g
Substitutions for ingredients:
- Any type of ham can be used instead of Prosciutto di Carpegna.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped sun-dried tomatoes to the filling for an extra burst of flavor.
- Use baby portobello mushrooms instead of regular mushrooms for a heartier appetizer.
- Top the stuffed mushrooms with a dollop of pesto before baking for added flavor.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Finely chop the Prosciutto di Carpegna to ensure it mixes well with the other ingredients.
- Use a spoon to gently press the filling into the mushroom caps to ensure they are fully stuffed.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 375°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley for a simple yet elegant presentation.
Garnishes:
Fresh parsley
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Rice pilaf
Troubleshooting advice:
- If the filling is too dry, add a little more olive oil to moisten it.
- If the mushrooms release too much liquid during baking, remove them from the oven and use a paper towel to soak up the excess liquid before returning them to the oven to finish baking.
Food safety advice:
- Make sure to cook the stuffed mushrooms to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover stuffed mushrooms in the refrigerator within 2 hours of cooking.
Food history:
Prosciutto di Carpegna is a type of Italian cured ham that is made in the town of Carpegna in the Marche region of Italy. It is known for its delicate flavor and tender texture.
Flavor profiles:
The Prosciutto di Carpegna adds a salty, savory flavor to the filling, while the Parmesan cheese and garlic add a nutty and slightly pungent flavor.
Serving suggestions:
Serve these Prosciutto di Carpegna stuffed mushrooms as an appetizer at your next dinner party or as a light lunch or dinner.
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Region: Italian