Ingredients with Measurements:
- 12 large mushrooms, cleaned and stems removed
- 1 cup of ricotta affumicata di Mammola cheese, crumbled
- 1/4 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 2 tablespoons of fresh parsley, chopped
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
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 ricotta affumicata di Mammola cheese, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and black pepper.
3. Mix the ingredients until well combined.
4. Spoon the mixture into the mushroom caps, filling each one generously.
5. Place the stuffed mushrooms on a baking sheet.
6. Drizzle the olive oil over the mushrooms.
7. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4 people as an appetizer.
Nutritional information:
- Calories: 170
- Fat: 12g
- Carbohydrates: 9g
- Protein: 8g
- Sodium: 310mg
- Sugar: 2g
Substitutions for ingredients:
- If you can't find ricotta affumicata di Mammola cheese, you can substitute it with regular ricotta cheese or any other smoked cheese.
- You can use any type of mushroom for this recipe.
Variations:
- You can add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- You can also add some chopped cooked bacon or pancetta to the filling.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Don't overfill the mushrooms, as the filling will expand during cooking.
- If the mushrooms are too small, you can use a muffin tin to keep them upright while baking.
Storage instructions:
- Store any 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 preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
- Fresh parsley or chopped chives
Pairings:
- Serve these stuffed mushrooms with a crisp green salad or some crusty bread.
Suggested side dishes:
- Green salad
- Crusty bread
Troubleshooting advice:
- If the mushrooms release too much liquid during cooking, you can drain it off before serving.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Ricotta affumicata di Mammola is a smoked cheese from the Calabria region of Italy.
Flavor profiles:
- The smoky flavor of the cheese pairs well with the earthy flavor of the mushrooms.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer or as a side dish.
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