Ingredients with Measurements:
- 24 large mushrooms
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, parsley, basil, garlic, salt, and pepper.
4. Stuff each mushroom cap with the ricotta mixture.
5. Sprinkle breadcrumbs on top of each stuffed mushroom.
6. Drizzle olive oil over the stuffed mushrooms.
7. Place the stuffed mushrooms on a baking sheet.
8. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 4-6 people
Nutritional information:
- Calories: 120
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 150mg
- Total Carbohydrates: 7g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 6g
Substitutions for ingredients:
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Fresh parsley and basil can be substituted with dried herbs.
Variations:
- Add chopped sun-dried tomatoes to the ricotta mixture for a burst of flavor.
- Substitute the mushrooms with bell peppers or zucchini boats.
Tips and Tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Use a piping bag or a plastic bag with the corner cut off to easily fill the mushroom caps with the ricotta mixture.
Storage Instructions:
- Store the leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat the oven to 350°F (175°C).
- Place the stuffed mushrooms on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges.
Garnishes:
- Garnish the stuffed mushrooms with chopped fresh herbs or grated Parmesan cheese.
Pairings:
- Serve the stuffed mushrooms as an appetizer with a glass of white wine.
Suggested Side Dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting Advice:
- If the mushrooms release too much liquid while baking, drain the excess liquid before serving.
Food Safety Advice:
- Make sure to cook the stuffed mushrooms to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food History:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor Profiles:
- Creamy, savory, and herbaceous.
Serving Suggestions:
- Serve the stuffed mushrooms as an appetizer or a side dish.
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Region: Italian