Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Robiola di Bossolasco cheese, softened
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 garlic clove, minced
- Salt and pepper to taste
- Olive oil for brushing
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 di Bossolasco cheese, breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Brush the mushrooms with olive oil and place them on a baking sheet.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 6g
Protein: 6g
Substitutions for ingredients:
- Robiola di Bossolasco cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for a meatier version.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
- Add chopped sun-dried tomatoes or olives to the cheese mixture for a Mediterranean twist.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly and remove the stems carefully to avoid breaking the caps.
- Soften the cheese at room temperature before mixing it with the other ingredients to make it easier to work with.
- Brushing the mushrooms with olive oil before baking will help them brown and become crispy.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 375°F (190°C) 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:
These stuffed mushrooms pair well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve these stuffed mushrooms with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the cheese mixture is too dry, add a splash of milk or cream to make it more spreadable.
- If the mushrooms release too much liquid during baking, drain it off halfway through cooking to prevent the mushrooms from becoming soggy.
Food safety advice:
Make sure to cook the stuffed mushrooms to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Robiola di Bossolasco is a soft cheese made from cow's milk and produced in the Piedmont region of Italy. It has a mild, creamy flavor and is often used in Italian cuisine.
Flavor profiles:
These stuffed mushrooms have a rich, cheesy flavor with hints of garlic and parsley.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish for a dinner party or holiday 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