Ingredients with Measurements:
- 20 large mushrooms, stems removed
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 1/4 cup 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. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, basil, oregano, sun-dried tomatoes, garlic, olive oil, salt, and pepper.
3. Mix the ingredients until well combined.
4. Stuff each mushroom cap with the breadcrumb mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake the mushrooms for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 12g
- Protein: 7g
Substitutions for ingredients:
- Instead of sun-dried tomatoes, you can use fresh tomatoes or roasted red peppers.
Variations:
- You can add cooked bacon or sausage to the stuffing mixture for a meatier version.
- You can also add chopped nuts, such as walnuts or pine nuts, for extra crunch.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- You can use a spoon to scoop out the mushroom gills to make more room for the stuffing.
- If the stuffing mixture is too dry, add a little more olive oil.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh herbs.
Garnishes:
- Fresh herbs, such as parsley or basil, make a great garnish for these stuffed mushrooms.
Pairings:
- These stuffed mushrooms pair well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve these stuffed mushrooms with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the stuffing mixture is too wet, add more breadcrumbs to absorb the excess moisture.
- 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 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 for many years and can be found on menus all over the world.
Flavor profiles:
- These stuffed mushrooms have a savory and herbaceous flavor with a slight tang from the sun-dried tomatoes.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer or as a side dish with your favorite meal.
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