Ingredients with Measurements:
- 16 large mushrooms
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Clean the mushrooms and remove the stems.
c. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, salt, and black pepper.
d. Spoon the ricotta mixture into the mushroom caps.
e. Place the stuffed mushrooms on a baking sheet.
f. Drizzle the olive oil over the mushrooms.
g. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
h. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 12g
- Carbohydrates: 5g
- Protein: 7g
Substitutions for ingredients:
- You can substitute the ricotta cheese with cream cheese or goat cheese.
- You can substitute the Parmesan cheese with Pecorino Romano cheese.
Variations:
- You can add chopped sun-dried tomatoes or roasted red peppers to the filling.
- You can use different herbs such as thyme, oregano, or parsley.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a cavity for the filling.
- Use a spoon to fill the mushrooms with the ricotta mixture.
- Drizzle the olive oil over the mushrooms to help them brown and become crispy.
Storage instructions:
- Store the 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 oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh basil leaves as a garnish.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve the stuffed mushrooms as an appetizer with a glass of white wine.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- 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 to finish baking.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them in the recipe.
- Store the leftover stuffed mushrooms in the refrigerator and consume them within 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer in Italian cuisine for centuries.
Flavor profiles:
- The ricotta and basil filling is creamy and savory, while the mushrooms add an earthy flavor.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish.
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Region: Italian