Ingredients with Measurements:
- 16 large mushrooms
- 1 cup Regato cheese, crumbled
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 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 Regato cheese, breadcrumbs, garlic, parsley, 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. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 160
Fat per serving: 11g
Carbohydrates per serving: 9g
Protein per serving: 8g
Substitutions for ingredients:
- Any type of cheese can be used instead of Regato cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried parsley can be used instead of fresh parsley.
Variations:
- Add cooked bacon or sausage to the cheese mixture for a meaty twist.
- Substitute the mushrooms with bell peppers or zucchini boats for a vegetarian option.
- Add chopped sun-dried tomatoes or olives to the cheese mixture for a Mediterranean flavor.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Don't overstuff the mushrooms to prevent the cheese mixture from spilling out.
- If the mushrooms release too much liquid while baking, remove them from the oven and drain the excess liquid before returning them to the oven.
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 for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and sprinkle with additional chopped parsley for a pop of color.
Garnishes:
Sprinkle with grated Parmesan cheese or drizzle with balsamic glaze before serving.
Pairings:
Serve with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Garlic bread or a side of pasta would be a great accompaniment to these stuffed mushrooms.
Troubleshooting advice:
If the cheese mixture is too dry, add a tablespoon of milk to moisten it.
Food safety advice:
Make sure to clean the mushrooms thoroughly before using them. Store any leftovers in the refrigerator and reheat them to an internal temperature of 165°F before serving.
Food history:
Stuffed mushrooms have been a popular appetizer since the early 20th century.
Flavor profiles:
The Regato cheese adds a creamy and slightly tangy flavor to the mushrooms, while the garlic and parsley add a fresh and herbaceous note.
Serving suggestions:
Serve these Regato-stuffed mushrooms as an appetizer or a light meal.
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