Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup of Provola Silana cheese, grated
- 1/4 cup of breadcrumbs
- 1/4 cup of parsley, chopped
- 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. Clean the mushrooms with a damp cloth and remove the stems.
3. In a mixing bowl, combine the grated Provola Silana cheese, breadcrumbs, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the cheese is melted and golden brown.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 200mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- You can use any type of cheese you like instead of Provola Silana.
- You can use panko breadcrumbs instead of regular breadcrumbs.
- You can use any type of herb you like instead of parsley.
Variations:
- You can add chopped bacon or ham to the cheese mixture for a meaty version.
- You can add chopped sun-dried tomatoes or olives to the cheese mixture for a Mediterranean version.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- You can use a spoon to stuff the mushrooms if you find it easier than using your hands.
- You can sprinkle some extra cheese on top of the stuffed mushrooms before baking for a cheesier version.
Storage instructions:
You can store the leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days.
Reheating instructions:
You can reheat the stuffed mushrooms in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
You can serve the stuffed mushrooms on a platter with some fresh herbs or lemon wedges for a pop of color.
Garnishes:
You can garnish the stuffed mushrooms with some chopped parsley or grated Parmesan cheese.
Pairings:
These stuffed mushrooms pair well with a glass of red wine or a light salad.
Suggested side dishes:
You can serve these stuffed mushrooms with some roasted vegetables or a side of garlic bread.
Troubleshooting advice:
- If the cheese mixture is too dry, you can add some more olive oil or a splash of milk to make it more moist.
- If the mushrooms release too much liquid while baking, you can drain it off halfway through the cooking time.
Food safety advice:
Make sure to wash your hands and clean your work surface and utensils before preparing this recipe. Also, make sure to cook the mushrooms thoroughly to avoid any foodborne illnesses.
Food history:
Provola Silana is a type of cheese that originated in the Sila mountains of Calabria, Italy. It is made from cow's milk and has a mild, slightly smoky flavor.
Flavor profiles:
These stuffed mushrooms have a savory, cheesy flavor with a hint of garlic and parsley.
Serving suggestions:
You can serve these stuffed mushrooms as an appetizer or a side dish for a dinner party or a family gathering.
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Region: Italian