Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup Romadur cheese, crumbled
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Romadur cheese, breadcrumbs, parsley, garlic, and olive oil. Mix well.
3. Season the mushroom caps with salt and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 9g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 180mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Romadur cheese can be substituted with any other soft cheese, such as brie or camembert.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parsley can be substituted with any other fresh herbs, such as thyme or rosemary.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for a meatier version.
- Substitute the mushrooms with bell peppers or zucchini for a vegetarian option.
- Add chopped walnuts or pecans to the cheese mixture for a crunchy texture.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the cheese mixture.
- Use a spoon to stuff the mushrooms with the cheese mixture, pressing it down to fill the space.
- If the cheese mixture is too dry, add a tablespoon of milk or cream to make it creamier.
Storage instructions:
Store 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 for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed mushrooms on a bed of fresh greens or herbs, such as arugula or basil.
Garnishes:
Garnish the stuffed mushrooms with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the stuffed mushrooms with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
Serve the stuffed mushrooms with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the cheese mixture is too runny, add more breadcrumbs to thicken it.
- If the mushrooms are too watery, remove excess moisture by patting them dry with a paper towel before stuffing them.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them, and store them in the refrigerator until ready to use.
Food history:
Romadur cheese is a soft, creamy cheese that originated in Germany in the early 20th century. It is similar in texture and flavor to brie or camembert.
Flavor profiles:
The Romadur cheese adds a rich, creamy flavor to the mushrooms, while the garlic and parsley add a savory, herbaceous note.
Serving suggestions:
Serve the Romadur stuffed mushrooms as an appetizer or a side dish for a dinner party or a holiday gathering.
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