Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 4 oz Queso de Valdeón cheese, crumbled
- 1/4 cup breadcrumbs
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Special equipment needed:
- Baking sheet
- Mixing bowl
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 Queso de Valdeón cheese, breadcrumbs, olive oil, salt, and black pepper.
4. Stuff each mushroom cap with the cheese mixture and place them on a baking sheet.
5. Bake for 15-20 minutes, until the mushrooms are tender and the cheese is melted and golden.
6. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 11g
- Carbohydrates: 7g
- Protein: 6g
Substitutions for ingredients:
- Queso de Valdeón cheese can be substituted with any blue cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for extra flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the cheese mixture.
- Use a small spoon to stuff the cheese mixture into the mushroom caps.
- If the cheese mixture is too dry, add a little more olive oil to moisten it.
Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed mushrooms on a baking sheet and bake at 375°F for 5-10 minutes, until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with a sprig of fresh parsley for garnish.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish to serve with these stuffed mushrooms.
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- If the mushrooms are not cooking evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to thoroughly clean the mushrooms before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Queso de Valdeón is a blue cheese from the Valdeón Valley in Spain.
Flavor profiles:
- The Queso de Valdeón cheese has a strong, tangy flavor that pairs well with the earthy flavor of the mushrooms.
Serving suggestions:
- Serve these stuffed mushrooms as a delicious appetizer for a dinner party or as a snack for game day.
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Region: Spanish