Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Queijo do Pico cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 2 tablespoons 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 and remove the stems.
3. In a mixing bowl, combine the Queijo do Pico 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.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 7g
- Protein: 5g
Substitutions for ingredients:
- Queijo do Pico cheese can be substituted with any other type of cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parsley can be substituted with any other fresh herb.
- Olive oil can be substituted with any other type of oil.
Variations:
- Add chopped bacon or ham to the cheese mixture for a meatier version.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture 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 gently press the cheese mixture into the mushroom caps.
- If the cheese mixture is too dry, add a splash of milk or cream to moisten it.
Storage instructions:
- Store 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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh herbs or lemon wedges.
Garnishes:
- Fresh parsley or chives
- Lemon wedges
Pairings:
- Serve the stuffed mushrooms with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of milk or cream to moisten it.
- If the mushrooms are not tender after baking, cover them with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Food history:
- Queijo do Pico is a traditional cheese from the Azores, a group of Portuguese islands in the Atlantic Ocean.
Flavor profiles:
- The Queijo do Pico cheese has a sharp and tangy flavor that pairs well with the earthy mushrooms.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or a side dish.
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Region: Portuguese