Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup Queso de Mano cheese, grated
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Queso de Mano cheese, breadcrumbs, olive oil, salt, and black pepper.
3. Stuff each mushroom cap with the cheese mixture.
4. Place the stuffed mushrooms on a baking sheet.
5. Bake for 15-20 minutes or until the mushrooms are tender and the cheese is melted.
6. Garnish with fresh parsley before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 250mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Any type of cheese can be used instead of Queso de Mano cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Butter can be used instead of olive oil.
Variations:
- Add chopped garlic to the cheese mixture for extra flavor.
- Top the stuffed mushrooms with diced tomatoes before baking.
- Add cooked bacon to the cheese mixture for a smoky flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Use a spoon to carefully stuff the cheese mixture into the mushroom caps.
- Don't overstuff the mushrooms, as the cheese mixture will expand as it melts.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 5-10 minutes or until heated through.
Presentation ideas:
Serve the stuffed mushrooms on a platter with fresh parsley as a garnish.
Garnishes:
Fresh parsley
Pairings:
These stuffed mushrooms pair well 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 tablespoon of milk to moisten it.
- If the mushrooms release too much liquid during baking, drain the excess liquid before serving.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Queso de Mano cheese is a traditional cheese from Venezuela that is made from cow's milk.
Flavor profiles:
The Queso de Mano cheese adds a salty and tangy flavor to the stuffed mushrooms.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish.
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