Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 4 oz Robiola La Rustica cheese, softened
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
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 La Rustica cheese, breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper.
4. Mix well until all ingredients are evenly combined.
5. Using a spoon or piping bag, stuff each mushroom cap with the cheese mixture.
6. Place the stuffed mushrooms on a baking sheet.
7. Drizzle with olive oil.
8. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 120
- Total fat: 8g
- Saturated fat: 4g
- Cholesterol: 20mg
- Sodium: 250mg
- Total carbohydrates: 7g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 6g
Substitutions for ingredients:
- Robiola La Rustica 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.
- Add chopped sun-dried tomatoes or olives to the cheese mixture for a Mediterranean twist.
Tips and tricks:
- Use a piping bag to stuff the mushrooms for a neater presentation.
- Make sure to remove the stems carefully to avoid breaking the mushroom caps.
- Drizzle the mushrooms with olive oil to prevent them from drying out in the oven.
Storage instructions:
- Store any leftover stuffed mushrooms 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 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh parsley or basil
- Lemon wedges
Pairings:
- Serve 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 thick, add a tablespoon of milk to thin it out.
- If the mushrooms are not tender after baking, cover with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer in Italian cuisine for centuries.
Flavor profiles:
- Creamy, savory, and earthy.
Serving suggestions:
- Serve as an appetizer or as a side dish.
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