Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup of diced provola Capizzi cheese
- 1/4 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- 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. In a mixing bowl, combine the diced provola Capizzi cheese, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, olive oil, salt, and pepper.
3. Mix the ingredients together until well combined.
4. Stuff each mushroom cap with the mixture, using a spoon to press it down firmly.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 8g
Protein: 8g
Substitutions for ingredients:
- You can substitute the provola Capizzi cheese with any other type of cheese that melts well, such as mozzarella or cheddar.
- You can use gluten-free breadcrumbs if you have a gluten intolerance.
Variations:
- You can add chopped bacon or cooked sausage to the stuffing mixture for extra flavor.
- You can also add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Use a spoon to press the stuffing mixture down firmly into the mushroom caps.
- If the cheese starts to brown too quickly, cover the mushrooms with foil and continue 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 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 a sprinkle of chopped fresh parsley on top.
Garnishes:
- Garnish the stuffed mushrooms with a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze.
Pairings:
- Serve the stuffed mushrooms as an appetizer with a glass of red wine.
Suggested side dishes:
- Serve the stuffed mushrooms with a side salad or roasted vegetables.
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, drain off the excess liquid before serving.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them in the recipe.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Provola Capizzi cheese is a traditional Italian cheese made from cow's milk. It originated in the town of Capizzi in Sicily.
Flavor profiles:
- The stuffed mushrooms have a savory and cheesy flavor with a hint of garlic and parsley.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or side dish at a dinner party or family gathering.
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Region: Italian