Ingredients with Measurements:
- 12 large mushrooms
- 4 oz. Robiola Piemontese cheese
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
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 Piemontese cheese, breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
7. 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: 180
- Fat: 13g
- Carbohydrates: 7g
- Protein: 9g
Substitutions for ingredients:
- Robiola Piemontese cheese can be substituted with any soft cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Fresh parsley can be substituted with fresh basil or thyme.
Variations:
- Add chopped sun-dried tomatoes to the cheese mixture for extra flavor.
- Use portobello mushrooms instead of regular mushrooms for a heartier appetizer.
- Add chopped walnuts or pine nuts to the cheese mixture for crunch.
Tips and tricks:
- Make sure to remove the stems of the mushrooms to create a cavity for the cheese mixture.
- Use a spoon to gently press the cheese mixture into the mushroom cavity.
- If the cheese mixture is too dry, add a little more olive oil.
Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed mushrooms, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges.
Garnishes:
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too runny, add more breadcrumbs to thicken it up.
- If the mushrooms are too watery, pat them dry with a paper towel before stuffing them.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Robiola Piemontese cheese is a soft cheese made from a blend of cow's and sheep's milk. It originated in the Piedmont region of Italy.
Flavor profiles:
- The Robiola Piemontese cheese is creamy and tangy, while the mushrooms add an earthy flavor to the dish.
Serving suggestions:
- Serve as an appetizer or as a side dish with a main course.
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Region: Italian