Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1/2 cup pub cheese
- 1/2 cup cooked and crumbled sausage
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the pub cheese, cooked sausage, breadcrumbs, parmesan cheese, parsley, salt, and pepper.
4. Mix well until all ingredients are combined.
5. Spoon or pipe the mixture into the mushroom caps.
6. Place the stuffed mushrooms on a baking sheet.
7. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 24 stuffed mushrooms.
Nutritional information:
- Calories: 54
- Fat: 4g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of cheese you like instead of pub cheese.
- You can use any type of cooked sausage you like instead of crumbled sausage.
Variations:
- You can add chopped onions, garlic, or bell peppers to the filling for extra flavor.
- You can use different types of mushrooms, such as portobello or cremini.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully so that you don't break the caps.
- If you don't have a piping bag, you can use a spoon to fill the mushroom caps.
- You can prepare the filling ahead of time and store it in the refrigerator until you're ready to use it.
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:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
- Fresh parsley or chopped chives
Pairings:
- Serve these stuffed mushrooms with a cold beer or a glass of red wine.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts, make a great side dish for these stuffed mushrooms.
Troubleshooting advice:
- If the filling is too dry, add a little bit of milk or cream to moisten it.
- If the mushrooms are too watery, try baking them for a few extra minutes to evaporate some of the moisture.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing this recipe.
- Store any leftover stuffed mushrooms in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Stuffed mushrooms have been a popular appetizer in the United States since the 1950s.
Flavor profiles:
- The pub cheese and sausage filling is savory and slightly spicy, while the mushrooms add a earthy and slightly sweet flavor.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer at your next party or as a snack while watching a game.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A