Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup grated Steirerkäse cheese
- 1/4 cup chopped fresh herbs (such as parsley, thyme, and chives)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons 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).
2. Clean the mushrooms and remove the stems. Set aside the caps.
3. In a mixing bowl, combine the grated Steirerkäse cheese, chopped herbs, breadcrumbs, Parmesan cheese, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese and herb mixture, either using a spoon or a piping bag.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and the mushrooms are tender.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories per serving: 120
Fat: 9g
Carbohydrates: 5g
Protein: 6g
Substitutions for ingredients:
- Steirerkäse cheese can be substituted with any other semi-hard cheese, such as Gouda or Cheddar.
- Fresh herbs can be substituted with dried herbs, but reduce the amount to 1 tablespoon.
Variations:
- Add chopped bacon or pancetta to the cheese and herb mixture for a smoky flavor.
- Substitute the mushrooms with bell peppers or zucchini for a vegetarian option.
- Add a splash of white wine to the cheese and herb mixture for extra flavor.
Tips and tricks:
- Use a piping bag to stuff the mushrooms for a neater presentation.
- If the mushrooms are too small to stuff, chop the stems and mix them with the cheese and herb mixture before stuffing.
- Make sure to remove the gills from the mushrooms before stuffing to prevent excess moisture.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 and a sprinkle of Parmesan cheese.
Garnishes:
Fresh herbs, Parmesan cheese, and a drizzle of olive oil.
Pairings:
Serve the stuffed mushrooms with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the mushrooms release too much moisture during baking, remove them from the oven and pat them dry with a paper towel before returning them to the oven.
- If the cheese and herb mixture is too dry, add a splash of olive oil or white wine to moisten it.
Food safety advice:
Make sure to cook the stuffed mushrooms to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Stuffed mushrooms have been a popular appetizer in Europe since the 18th century, and were often filled with meat or seafood. The addition of cheese and herbs is a more modern twist on this classic dish.
Flavor profiles:
The combination of earthy mushrooms, tangy cheese, and fresh herbs creates a savory and flavorful appetizer.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer before a main course, or as a party snack for guests to enjoy.
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Region: Austrian