Ingredients with Measurements:
- 12 large mushrooms
- 200g Queijo Coalho cheese, cut into small cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or pastry bag
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Clean and remove the stems from the mushrooms. Set aside.
3. In a mixing bowl, combine the Queijo Coalho cheese, olive oil, garlic, breadcrumbs, Parmesan cheese, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture, using a spoon or pastry bag.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and golden brown.
6. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 10g
Protein: 10g
Substitutions for ingredients:
- Any type of cheese can be used instead of Queijo Coalho.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of mushroom can be used instead of large mushrooms.
Variations:
- Add chopped bacon or sausage to the cheese mixture for extra flavor.
- Substitute the Parmesan cheese with feta cheese for a Mediterranean twist.
- Add chopped herbs such as thyme or rosemary to the cheese mixture.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Use a pastry bag to stuff the mushrooms for a cleaner and more precise filling.
- Serve the stuffed mushrooms as an appetizer or side dish.
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 (175°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the stuffed mushrooms on a platter with fresh parsley and lemon wedges for a pop of color.
Garnishes:
Fresh parsley or chopped chives can be used as a garnish.
Pairings:
Serve the stuffed mushrooms with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Salad
Troubleshooting advice:
- If the cheese mixture is too dry, add a little more olive oil.
- If the mushrooms are too small, adjust the cooking time accordingly.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any foodborne illnesses.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Queijo Coalho is a traditional Brazilian cheese made from cow's milk. It is commonly used in Brazilian cuisine, particularly in grilled dishes.
Flavor profiles:
The Queijo Coalho cheese adds a salty and slightly nutty flavor to the stuffed mushrooms.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or side dish at a dinner party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian