Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 4 oz Robiola Bresciana cheese, softened
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp 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.
3. In a mixing bowl, combine the Robiola Bresciana cheese, breadcrumbs, garlic, parsley, salt, and black pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Drizzle the olive oil over the mushrooms.
7. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 150
Fat: 11g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 270mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- Robiola Bresciana cheese can be substituted with any soft cheese like Brie or Camembert.
- Breadcrumbs can be substituted with almond flour or crushed crackers.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped sun-dried tomatoes or chopped spinach to the cheese mixture for added flavor.
- Top the stuffed mushrooms with grated Parmesan cheese before baking.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and Tricks:
- Make sure to remove the mushroom stems carefully to avoid breaking the mushroom caps.
- Soften the cheese at room temperature before mixing to make it easier to combine with the other ingredients.
- Use a spoon to stuff the mushrooms to avoid getting the cheese mixture all over your hands.
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 375°F for 5-10 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 or chopped chives.
Pairings:
Serve these stuffed mushrooms with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Grilled vegetables
Troubleshooting Advice:
- If the cheese mixture is too thick, add a tablespoon of milk to thin it out.
- If the mushrooms release too much liquid while baking, remove them from the oven and drain the excess liquid before returning them to the oven to finish baking.
Food Safety Advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food History:
Robiola Bresciana is a soft cheese from the Lombardy region of Italy. It is made from a blend of cow's, goat's, and sheep's milk and has a creamy texture and mild flavor.
Flavor Profiles:
The Robiola Bresciana cheese adds a creamy and tangy flavor to the mushrooms, while the garlic and parsley add a savory and herbaceous note.
Serving Suggestions:
These stuffed mushrooms make a great appetizer for a dinner party or a holiday gathering.
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Region: Italian