Ingredients with Measurements:
- 24 large button mushrooms
- 1/2 cup of cooked and crumbled Saguer sausage
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped green onions
- 1/4 cup of breadcrumbs
- 2 tablespoons of 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 (190°C) and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp cloth and remove the stems. Set aside.
3. In a mixing bowl, combine the cooked and crumbled Saguer sausage, grated Parmesan cheese, chopped fresh parsley, chopped green onions, breadcrumbs, and olive oil. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff each mushroom cap with the Saguer mixture, using either a spoon or a piping bag.
6. Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 375°F (190°C)
Serving size:
- This recipe serves 6 people as an appetizer or 4 people as a main course.
Nutritional information:
- Calories: 150
- Total fat: 10g
- Saturated fat: 3g
- Cholesterol: 20mg
- Sodium: 300mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of sausage instead of Saguer sausage.
- You can use any type of cheese instead of Parmesan cheese.
- You can use any type of herb instead of parsley.
Variations:
- You can add chopped garlic to the Saguer mixture for extra flavor.
- You can top the stuffed mushrooms with a sprinkle of breadcrumbs or grated cheese before baking.
- You can add chopped sun-dried tomatoes or roasted red peppers to the Saguer mixture for a Mediterranean twist.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- You can make the Saguer mixture ahead of time and store it in the refrigerator until ready to use.
- You can also freeze the stuffed mushrooms before baking and bake them later for a quick appetizer.
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 (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with chopped fresh herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs
- Paprika
- Grated cheese
Pairings:
- Serve the Saguer-stuffed mushrooms with a glass of red wine or a cold beer.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, drain the excess liquid before serving.
Food safety advice:
- Make sure to cook the Saguer sausage thoroughly before using it in the recipe.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- The Saguer sausage is a traditional sausage from the Languedoc region in France, made with pork, garlic, and spices.
Flavor profiles:
- The Saguer-stuffed mushrooms are savory, meaty, and cheesy with a hint of fresh herbs.
Serving suggestions:
- Serve the Saguer-stuffed mushrooms as an appetizer or a main course with a side salad.
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