Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 4 oz. Prosciutto di Parma, diced
- 4 oz. fresh mozzarella cheese, diced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine diced Prosciutto di Parma, mozzarella cheese, breadcrumbs, grated Parmesan cheese, minced garlic, olive oil, salt, and pepper.
3. Mix well until all ingredients are evenly distributed.
4. Stuff each mushroom cap with the Prosciutto di Parma and mozzarella mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories per serving: 180
Total fat: 12g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 420mg
Total carbohydrates: 8g
Dietary fiber: 1g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- Instead of Prosciutto di Parma, you can use cooked bacon or diced ham.
- Instead of mozzarella cheese, you can use any other type of cheese that melts well, such as cheddar or Gouda.
Variations:
- Add chopped fresh herbs, such as parsley or basil, to the filling for extra flavor.
- Use different types of mushrooms, such as portobello or shiitake, for a different texture and taste.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- If the mushrooms are uneven, you can trim the bottom of the caps to make them level.
- Don't overstuff the mushrooms, as the filling will expand during cooking.
Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed mushrooms, place them 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 with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs, such as parsley or basil
- Lemon wedges
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the mushrooms release too much liquid during cooking, you can drain it off halfway through the cooking time.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Prosciutto di Parma is a type of Italian cured ham that is made in the Parma region of Italy. It has been produced for over 2,000 years and is known for its delicate flavor and texture.
Flavor profiles:
- The Prosciutto di Parma and mozzarella cheese add a salty and savory flavor to the mushrooms, while the garlic and Parmesan cheese add a hint of sharpness.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish to a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian