Ingredients with Measurements:
- 16 large mushrooms, stems removed and reserved
- 1 cup Rubaboo (a traditional Canadian Indigenous soup made with meat, vegetables, and wild herbs)
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 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. Clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems and set aside.
3. In a mixing bowl, combine the Rubaboo, breadcrumbs, Parmesan cheese, chopped mushroom stems, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the Rubaboo mixture, pressing it down gently.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.
6. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 13g
- Protein: 10g
Substitutions for ingredients:
- Rubaboo can be substituted with any other soup or stew of your choice.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parmesan cheese can be substituted with any other hard cheese of your choice.
- Olive oil can be substituted with any other cooking oil of your choice.
Variations:
- Add chopped bacon or sausage to the stuffing mixture for extra flavor.
- Use different types of mushrooms, such as portobello or shiitake, for a different texture and flavor.
- Top the stuffed mushrooms with a sprinkle of chopped fresh herbs, such as parsley or thyme.
Tips and tricks:
- Make sure to remove the stems carefully to avoid breaking the mushroom caps.
- Use a spoon to gently press the stuffing into the mushroom caps.
- If the stuffing seems too dry, add a splash of chicken or vegetable broth to moisten it.
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 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with a sprinkle of chopped fresh herbs and a drizzle of olive oil.
Garnishes:
- Garnish the stuffed mushrooms with a sprinkle of chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve the stuffed mushrooms as an appetizer or side dish with grilled chicken or fish.
Suggested side dishes:
- Serve the stuffed mushrooms with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stuffing seems too dry, add a splash of chicken or vegetable broth to moisten it.
- If the mushrooms are not tender enough, bake them for a few more minutes until they are cooked to your liking.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Rubaboo is a traditional Canadian Indigenous soup made with meat, vegetables, and wild herbs.
Flavor profiles:
- The Rubaboo-Stuffed Mushrooms have a savory and earthy flavor, with a hint of Parmesan cheese and breadcrumbs.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or side dish at 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: N/A