Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1/2 cup Robiola della Nonna cheese, softened
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the Robiola della Nonna cheese, breadcrumbs, Parmesan cheese, 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 (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 11g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 340mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- Robiola della Nonna cheese can be substituted with any soft cheese such as Boursin or goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for added flavor.
- Substitute the mushrooms with bell peppers or zucchini boats for a vegetarian option.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Soften the Robiola della Nonna cheese by leaving it at room temperature for 30 minutes before mixing it with the other ingredients.
- Use a piping bag to easily fill the mushroom caps with the cheese mixture.
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 (175°C) 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 as an appetizer with a glass of white wine or as a side dish with grilled steak or chicken.
Suggested side dishes:
Roasted vegetables or a simple green salad.
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 during baking, use a paper towel to gently blot the excess liquid before serving.
Food safety advice:
Make sure to clean the mushrooms thoroughly before stuffing them and wash your hands before handling any food.
Food history:
Robiola della Nonna is a soft cheese that originated in the Piedmont region of Italy. It is made from a blend of cow's, sheep's, and goat's milk.
Flavor profiles:
The Robiola della Nonna cheese adds a creamy and tangy flavor to the stuffed mushrooms, while the breadcrumbs and Parmesan cheese add a crunchy texture.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or side dish at a dinner party or family 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