Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Stracchino Toscana cheese, crumbled
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons 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. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the Stracchino Toscana cheese, breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and 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:
375°F (190°C)
Serving size:
This recipe makes 12 stuffed mushrooms.
Nutritional information:
Calories: 78
Fat: 6g
Carbohydrates: 3g
Protein: 3g
Sodium: 128mg
Sugar: 1g
Substitutions for ingredients:
- Stracchino Toscana cheese can be substituted with any soft cheese such as Brie or Camembert.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parmesan cheese can be substituted with any hard cheese such as Pecorino Romano or Asiago.
- Fresh parsley can be substituted with any fresh herb such as basil or thyme.
Variations:
- Add chopped cooked bacon or prosciutto to the cheese mixture for added flavor.
- Substitute the mushrooms with bell peppers or zucchini boats for a vegetarian option.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for added flavor.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Don't overstuff the mushrooms to prevent the cheese mixture from spilling out during baking.
- Serve the stuffed mushrooms warm for the best flavor.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F (175°C) and place the stuffed mushrooms on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
Serve the stuffed mushrooms with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Garlic roasted potatoes
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of olive oil or water to moisten it.
- If the mushrooms release too much liquid during baking, drain the excess liquid before serving.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent foodborne illness.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Stracchino Toscana is a soft cheese made from cow's milk in the Tuscany region of Italy. It has a mild and creamy flavor that pairs well with mushrooms.
Flavor profiles:
Creamy, savory, and earthy.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or side dish for a dinner party or holiday gathering.
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Region: Italian