Ingredients with Measurements:
- 12 large mushrooms
- 1 cup ricotta di bufala affumicata
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for brushing
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Remove the stems from the mushrooms and discard them.
3. In a mixing bowl, combine the ricotta di bufala affumicata, sun-dried tomatoes, Parmesan cheese, garlic, parsley, salt, and pepper.
4. Stuff each mushroom cap with the ricotta mixture and place them on a baking sheet.
5. Brush the mushrooms with olive oil.
6. Bake the mushrooms for 20-25 minutes, or until they are tender and the filling is golden brown.
7. Serve the mushrooms hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 160
Fat: 11g
Carbohydrates: 6g
Protein: 10g
Substitutions for ingredients:
- Regular ricotta cheese can be substituted for ricotta di bufala affumicata.
- Fresh tomatoes can be substituted for sun-dried tomatoes.
Variations:
- Add chopped spinach to the filling for a healthier option.
- Substitute the mushrooms for bell peppers for a different presentation.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the filling.
- Use a spoon to carefully stuff the mushrooms with the filling.
- Brushing the mushrooms with olive oil will help them brown and become crispy.
Storage instructions:
Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mushrooms in the oven at 375°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the mushrooms on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio.
- Serve as an appetizer before a main course, such as grilled chicken or steak.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the mushrooms are not browning, increase the oven temperature by 25°F and bake for an additional 5-10 minutes.
- If the filling is too dry, add a tablespoon of olive oil or water to the mixture.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover mushrooms in the refrigerator and consume within 3 days.
Food history:
Ricotta di bufala affumicata is a smoked buffalo milk ricotta cheese that originated in Italy.
Flavor profiles:
The mushrooms are savory and earthy, with a smoky and creamy filling.
Serving suggestions:
Serve the mushrooms as an appetizer or as a side dish.
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Region: Italian