Ingredients with Measurements:
- 12 large button mushrooms
- 4 oz Robiola Cavour cheese
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems.
3. In a bowl, mix together the Robiola Cavour cheese, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Drizzle with olive oil.
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:
4 servings
Nutritional information:
Calories per serving: 140
Fat: 10g
Carbohydrates: 6g
Protein: 7g
Substitutions for ingredients:
- Robiola Cavour 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 any fresh herb, such as basil or thyme.
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.
- Top the stuffed mushrooms with chopped tomatoes or roasted red peppers for added color and flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the cheese mixture.
- Use a small spoon or piping bag to fill the mushroom caps with the cheese mixture.
- Drizzle the mushrooms with olive oil to prevent them from drying out in the oven.
- Serve the stuffed mushrooms as an appetizer or side dish.
Storage instructions:
Store any 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 parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
Serve the stuffed mushrooms with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of milk or cream to moisten it.
- If the mushrooms are too watery, remove any excess moisture by patting them dry with a paper towel before stuffing them.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them in the recipe.
Food history:
Robiola Cavour cheese is a soft cheese that originated in the Piedmont region of Italy.
Flavor profiles:
The Robiola Cavour cheese adds a creamy and tangy flavor to the stuffed mushrooms, while the garlic and parsley add a savory and aromatic note.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or side dish at a dinner party or holiday gathering.
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Region: Italian