Ingredients with Measurements:
- 24 large white mushrooms
- 1/2 cup chopped Schizandra berries
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped walnuts
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or small scoop
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean mushrooms and remove stems. Set aside.
3. In a mixing bowl, combine Schizandra berries, onion, celery, carrots, walnuts, breadcrumbs, Parmesan cheese, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the mixture and place on a baking sheet.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 10g
- Protein: 5g
Substitutions for ingredients:
- Schizandra berries can be substituted with dried cranberries or raisins.
- Walnuts can be substituted with pecans or almonds.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add chopped bacon or sausage to the filling for a meatier version.
- Use portobello mushrooms instead of white mushrooms for a heartier dish.
- Add chopped herbs like thyme or rosemary for extra flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a small scoop or spoon to stuff the mushrooms evenly.
- If the filling is too dry, add a little more olive oil or a splash of water.
Storage instructions:
- Store leftover 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 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the filling is too wet, add more breadcrumbs to absorb the excess moisture.
- If the mushrooms are not cooking evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Schizandra berries have been used in traditional Chinese medicine for centuries for their health benefits.
Flavor profiles:
- The Schizandra berries add a sweet and tart flavor to the filling, while the Parmesan cheese and walnuts provide a savory and nutty taste.
Serving suggestions:
- Serve as an appetizer or side dish at a dinner party or potluck.
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