Ingredients with Measurements:
- 12 large mushrooms, stems removed and reserved
- 1/2 cup Prusurate cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Small skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
3. In a mixing bowl, combine the chopped mushroom stems, Prusurate cheese, breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, salt, and pepper. Mix well.
4. Stuff each mushroom cap with the cheese mixture, packing it in tightly.
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: 160
- Fat: 12g
- Carbohydrates: 7g
- Protein: 7g
Substitutions for ingredients:
- Prusurate cheese can be substituted with any other crumbly cheese such as feta or goat cheese.
- Breadcrumbs can be substituted with almond flour for a gluten-free option.
- Parmesan cheese can be substituted with any other hard cheese such as Pecorino Romano.
Variations:
- Add chopped spinach or kale to the cheese mixture for a healthier option.
- Substitute the mushroom caps with bell peppers or zucchini boats for a different presentation.
Tips and tricks:
- Make sure to pack the cheese mixture tightly into the mushroom caps to prevent them from falling apart.
- Use a small spoon to stuff the mushrooms for easier handling.
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:
- Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh parsley or basil
- Lemon wedges
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, remove them from the oven and drain the 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:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- Savory, cheesy, and garlicky.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish.
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