Ingredients with Measurements:
- 16 large mushrooms
- 1 cup ricotta cheese
- 4 slices prosciutto, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Olive oil for brushing mushrooms
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean mushrooms and remove stems. Brush mushroom caps with olive oil and place on a baking sheet.
3. In a mixing bowl, combine ricotta cheese, chopped prosciutto, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well.
4. Spoon the ricotta mixture into the mushroom caps, filling each one generously.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
6. 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: 155
Fat: 10g
Saturated Fat: 5g
Cholesterol: 32mg
Sodium: 378mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Instead of prosciutto, you can use cooked bacon or ham.
- Instead of ricotta cheese, you can use cream cheese or goat cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- Top the stuffed mushrooms with breadcrumbs or chopped nuts before baking for added texture.
- Use different types of mushrooms, such as portobello or shiitake, for a different flavor profile.
Tips and tricks:
- Make sure to brush the mushroom caps with olive oil to prevent them from drying out while baking.
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- If the filling is too thick, add a tablespoon of milk or cream to thin it out.
Storage instructions:
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed mushrooms 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 chopped parsley or grated Parmesan cheese.
Garnishes:
Chopped parsley, grated Parmesan cheese, chopped nuts
Pairings:
These stuffed mushrooms pair well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve these stuffed mushrooms with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the mushrooms are too watery, try baking them for a few extra minutes to evaporate the excess moisture.
- If the filling is too runny, add more Parmesan cheese or breadcrumbs to thicken it up.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them in this recipe. Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s. They are often served at parties and gatherings and can be filled with a variety of ingredients.
Flavor profiles:
These stuffed mushrooms have a savory and creamy flavor from the ricotta cheese and prosciutto. The garlic and Parmesan cheese add a subtle kick of flavor.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish with a main course.
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Region: Italian