Ingredients with Measurements:
- 12 large mushrooms
- 4 slices of Prosciutto di San Daniele, chopped
- 1/2 cup of shredded mozzarella cheese
- 2 tablespoons of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 2 tablespoons 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. Wash the mushrooms and remove the stems.
3. In a mixing bowl, combine the chopped Prosciutto di San Daniele, shredded mozzarella cheese, olive oil, salt, black pepper, garlic powder, onion powder, and chopped fresh parsley.
4. Stuff each mushroom cap with the Prosciutto di San Daniele and mozzarella cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Fat: 9g
- Carbohydrates: 3g
- Protein: 7g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- Instead of Prosciutto di San Daniele, you can use regular prosciutto or bacon.
- You can use any type of shredded cheese you prefer.
Variations:
- Add chopped sun-dried tomatoes to the stuffing mixture for extra flavor.
- Top the stuffed mushrooms with breadcrumbs before baking for a crispy texture.
- Add chopped spinach to the stuffing mixture for a healthier option.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to make room for the stuffing.
- Use a spoon to stuff the mushrooms evenly.
- Don't overstuff the mushrooms, or they may fall apart while baking.
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 in the oven at 350°F (175°C) for 5-10 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 the stuffed mushrooms as an appetizer or side dish with a glass of white wine.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Salad
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, remove them from the oven and drain the excess liquid before continuing to bake.
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 San Daniele is a type of Italian cured ham that has been produced in the Friuli Venezia Giulia region of Italy for over 2,000 years.
Flavor profiles:
- The Prosciutto di San Daniele adds a salty and savory flavor to the stuffed mushrooms, while the mozzarella cheese adds a creamy and slightly sweet flavor.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or side dish at a dinner party or holiday gathering.
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Region: Italian