Ingredients with Measurements:
- 12 large mushrooms
- 4 oz Robiola di Cocconato 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 or piping bag
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 di Cocconato cheese, breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom with the cheese mixture using a spoon or piping bag.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and the mushrooms are tender.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 12g
- Carbohydrates: 9g
- Protein: 8g
Substitutions for ingredients:
- Robiola di Cocconato 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 clean the mushrooms thoroughly to remove any dirt or debris.
- Use a spoon to remove the mushroom stems without damaging the caps.
- 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:
- To reheat the stuffed mushrooms, place them on a baking sheet and bake in a preheated oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges for garnish.
- Arrange the stuffed mushrooms on individual plates for a more elegant presentation.
Garnishes:
- Fresh herbs, such as parsley or basil
- Lemon wedges
- Grated Parmesan cheese
Pairings:
- Serve the stuffed mushrooms with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Pair the stuffed mushrooms with a light salad or soup for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Mashed potatoes
Troubleshooting advice:
- If the cheese mixture is too thick, add a tablespoon of milk or cream to thin it out.
- If the mushrooms are too small, use a melon baller to scoop out the center and make a larger cavity for the cheese mixture.
Food safety advice:
- Make sure to cook the stuffed mushrooms until the cheese is melted and the mushrooms are tender to ensure they are safe to eat.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Robiola di Cocconato is a soft cheese made in the Piedmont region of Italy. It is made from a blend of cow's and sheep's milk and has a mild, creamy flavor.
Flavor profiles:
- The Robiola di Cocconato cheese adds a creamy, tangy flavor to the stuffed mushrooms, while the garlic and parsley add a savory note.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or side dish at a dinner party or holiday gathering.
- Pair the stuffed mushrooms with a glass of wine and a charcuterie board for a sophisticated snack.
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Region: Italian