Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1 cup ricotta di bufala salata
- 4 slices of prosciutto, chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the ricotta di bufala salata, chopped prosciutto, minced garlic, breadcrumbs, grated parmesan cheese, and salt and pepper to taste.
4. Stuff each mushroom cap with the mixture and place them on a baking sheet.
5. Drizzle the stuffed mushrooms with olive oil.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F
Serving size:
12 stuffed mushrooms
Nutritional information:
Calories: 92
Fat: 6g
Carbohydrates: 4g
Protein: 6g
Substitutions for ingredients:
- Regular ricotta cheese can be used instead of ricotta di bufala salata.
- Cooked bacon or ham can be used instead of prosciutto.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped herbs such as parsley or basil to the filling mixture.
- Substitute the mushrooms with bell peppers or zucchini boats.
- Top the stuffed mushrooms with a sprinkle of chopped fresh tomatoes.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a spoon to gently fill the mushroom caps with the mixture.
- If the filling is too dry, add a tablespoon of milk or cream.
Storage instructions:
Store the leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed mushrooms in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve the stuffed mushrooms with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the filling is too wet, add more breadcrumbs or parmesan cheese.
- If the mushrooms release too much liquid while baking, drain the excess liquid before serving.
Food safety advice:
Make sure to clean the mushrooms thoroughly before using them. Store the leftovers in the refrigerator and reheat them thoroughly before serving.
Food history:
Ricotta di bufala salata is a type of Italian cheese made from the milk of water buffaloes. Prosciutto is a type of dry-cured ham that originated in Italy.
Flavor profiles:
The stuffed mushrooms have a savory and salty flavor from the prosciutto and parmesan cheese. The ricotta di bufala salata adds a creamy and tangy flavor to the filling.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or a side dish.
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Region: Italian