Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1 cup Provel cheese, shredded
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine Provel cheese, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and black pepper.
3. Stuff each mushroom cap with the cheese mixture and place them on a baking sheet.
4. Drizzle olive oil over the stuffed mushrooms.
5. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 160
Total fat: 11g
Saturated fat: 4g
Cholesterol: 17mg
Sodium: 418mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugar: 2g
Protein: 7g
Substitutions for ingredients:
- Provel cheese can be substituted with any other type of cheese that melts well, such as mozzarella or cheddar.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add cooked bacon or sausage to the cheese mixture for a meaty twist.
- Substitute the mushrooms with bell peppers or zucchini for a vegetarian option.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for extra flavor.
Tips and tricks:
- Use a spoon to gently remove the stems from the mushrooms without breaking the caps.
- Wipe the mushrooms clean with a damp cloth instead of washing them to prevent them from becoming too moist.
- To make the cheese mixture easier to stuff, use a piping bag or a plastic bag with the corner snipped off.
Storage instructions:
Store any 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:
Arrange the stuffed mushrooms on a platter and sprinkle with additional chopped parsley for a pop of color.
Garnishes:
Garnish with a sprinkle of paprika or a drizzle of balsamic glaze for added flavor.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of milk or cream to moisten it.
- If the cheese mixture is too wet, add more breadcrumbs to absorb the excess moisture.
Food safety advice:
- Make sure to wash your hands and any utensils used in the preparation of the mushrooms to prevent the spread of bacteria.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Provel cheese is a processed cheese that originated in St. Louis, Missouri in the 1940s. It is a combination of cheddar, Swiss, and provolone cheeses and is commonly used in St. Louis-style pizza.
Flavor profiles:
The Provel cheese adds a creamy and tangy flavor to the mushrooms, while the garlic and parsley add a savory and herbaceous note.
Serving suggestions:
Serve as an appetizer or as a side dish for a dinner party or holiday gathering.
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