Ingredients with Measurements:
- 16 large mushrooms
- 1/2 cup of Rouy cheese, crumbled
- 1/4 cup of breadcrumbs
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- 2 tablespoons of 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 (190°C).
2. Wash the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the Rouy cheese, breadcrumbs, parsley, garlic, and olive oil. Mix well.
4. Stuff each mushroom cap 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.
7. Remove from the oven and let cool for a few minutes.
8. Serve the Rouy-stuffed mushrooms warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 8g
- Protein: 5g
- Fiber: 1g
- Sodium: 180mg
Substitutions for ingredients:
- Rouy cheese can be substituted with any soft cheese like Brie or Camembert.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parsley can be substituted with any fresh herbs like thyme or rosemary.
- Olive oil can be substituted with any vegetable oil.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for a meaty twist.
- Add chopped sun-dried tomatoes or roasted red peppers for a burst of flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a cavity for the cheese mixture.
- Use a spoon to stuff the mushrooms with the cheese mixture.
- Don't overstuff the mushrooms to prevent the cheese from spilling out during baking.
Storage instructions:
- Store any leftover Rouy-stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed mushrooms on a baking sheet and bake in a preheated oven at 375°F (190°C) for 5-7 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 Rouy-stuffed mushrooms with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve the stuffed mushrooms with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of milk to moisten it.
- If the mushrooms release too much liquid during baking, remove them from the oven and drain the liquid before returning them to the oven to finish baking.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- The Rouy cheese adds a creamy and tangy flavor to the mushrooms, while the garlic and parsley add a fresh and herbaceous note.
Serving suggestions:
- Serve the Rouy-stuffed mushrooms as an appetizer or as a side dish for a dinner party.
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Taste: Savory, Rich, Earthy, Umami, Herbaceous