Ingredients with Measurements:
- 12 large button mushrooms
- 1/2 cup Robiola Alta Langa cheese, softened
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
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. Set aside.
3. In a mixing bowl, combine the Robiola Alta Langa cheese, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. Mix well.
4. Stuff the cheese mixture into the mushroom caps, filling each one generously.
5. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 11g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 250mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- Robiola Alta Langa cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parmesan cheese can be substituted with any hard cheese, such as Romano or Asiago.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for added flavor.
- Substitute the mushrooms with bell peppers or zucchini for a vegetarian option.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for a Mediterranean twist.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Make sure the cheese mixture is well combined before stuffing the mushrooms.
- Drizzle the mushrooms with a little extra olive oil before baking for added flavor and moisture.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 fresh parsley or chopped chives.
Garnishes:
Fresh parsley, chopped chives, or a sprinkle of paprika.
Pairings:
Serve the stuffed mushrooms with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the cheese mixture is too dry, add a little more olive oil or a splash of milk to moisten it.
- If the mushrooms are too small, use more of them to make up for the size difference.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Robiola Alta Langa is a soft cheese made from a blend of cow, sheep, and goat milk. It is produced in the Piedmont region of Italy and has been a staple of the local cuisine for centuries.
Flavor profiles:
The Robiola Alta Langa cheese has a creamy and tangy flavor that pairs well with the earthy taste of the mushrooms.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish for a dinner party or holiday gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian