Ingredients with Measurements:
- 12 large mushrooms
- 1/4 cup soybean paste
- 1/4 cup cream cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon chopped green onions for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the soybean paste, cream cheese, minced garlic, olive oil, salt, and pepper.
4. Stuff each mushroom with the mixture and place them on a baking sheet.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
6. Garnish with chopped green onions and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 90
Fat: 7g
Carbohydrates: 4g
Protein: 3g
Substitutions for ingredients:
- Instead of soybean paste, you can use miso paste.
- Instead of cream cheese, you can use ricotta cheese.
Variations:
- Add chopped bacon or sausage to the filling for a meatier version.
- Use different types of mushrooms, such as portobello or shiitake.
- Add chopped herbs, such as thyme or rosemary, to the filling for extra flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a cavity for the filling.
- Use a spoon to stuff the mushrooms with the filling.
- If the filling is too thick, add a splash of milk to thin it out.
Storage instructions:
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed mushrooms in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
These stuffed mushrooms pair well with a side salad or roasted vegetables.
Suggested side dishes:
Side salad or roasted vegetables.
Troubleshooting advice:
- If the filling is too thick, add a splash of milk to thin it out.
- If the mushrooms are too watery, try patting them dry with a paper towel before stuffing them.
Food safety advice:
Make sure to clean the mushrooms thoroughly before using them in this recipe.
Food history:
Soybean paste is a traditional Korean ingredient that is commonly used in soups, stews, and marinades.
Flavor profiles:
The soybean paste and cream cheese create a savory and slightly tangy filling that pairs well with the earthy flavor of the mushrooms.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish.
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