Ingredients with Measurements:
- 24 large white mushrooms, stems removed
- 1/2 cup red wine
- 1/4 cup chopped fresh rosemary
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Formaggio a Crosta Rossa cheese
- 1/4 cup olive oil
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, bring the red wine to a simmer over medium heat. Cook until the wine has reduced by half, about 5 minutes.
3. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, Formaggio a Crosta Rossa cheese, and chopped rosemary. Mix well.
4. Add the reduced red wine to the breadcrumb mixture and stir until well combined.
5. Spoon the breadcrumb mixture into the mushroom caps, filling each one generously.
6. Drizzle the olive oil over the stuffed mushrooms and season with salt and pepper.
7. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 200
- Fat: 14g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- If you don't have red wine, you can use vegetable or chicken broth instead.
- If you don't have Formaggio a Crosta Rossa cheese, you can use any other type of hard cheese, such as Parmesan or Pecorino.
Variations:
- You can add chopped garlic or shallots to the breadcrumb mixture for extra flavor.
- You can also add chopped bacon or prosciutto to the stuffing mixture for a meatier version.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully so that you don't break the caps.
- You can prepare the stuffing mixture in advance and store it in the fridge until you're ready to use it.
- If the mushrooms release a lot of liquid during cooking, you can drain it off halfway through the cooking time to prevent the mushrooms from becoming soggy.
Storage instructions:
- Leftover stuffed mushrooms can be stored in an airtight container in the fridge 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 rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- These stuffed mushrooms pair well with a glass of red wine or a crisp white wine.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread
- Salad
Troubleshooting advice:
- If the mushrooms release too much liquid during cooking, you can drain it off halfway through the cooking time to prevent the mushrooms from becoming soggy.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the fridge and consume within 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer for many years, with variations found in many different cuisines.
Flavor profiles:
- The red wine and rosemary add a rich, earthy flavor to the mushrooms, while the Formaggio a Crosta Rossa cheese adds a nutty, salty flavor.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer at your next dinner party or holiday 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: Italian