Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup olive oil
- Salt and pepper, to taste
- Wooden skewers
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together breadcrumbs, Parmesan cheese, garlic, parsley, basil, sun-dried tomatoes, and olive oil.
3. Season the mushroom caps with salt and pepper.
4. Stuff each mushroom cap with the breadcrumb mixture.
5. Thread the stuffed mushrooms onto wooden skewers.
6. Grill the skewers for 5-7 minutes on each side, or until the mushrooms are tender and the breadcrumbs are golden brown.
7. Remove from the grill and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10-14 minutes
Temperature:
Medium-high heat
Serving size:
4 skewers
Nutritional information:
Calories: 200
Fat: 15g
Carbohydrates: 11g
Protein: 6g
Sodium: 250mg
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Feta cheese can be used instead of Parmesan cheese.
- Any herbs or spices can be used in place of parsley and basil.
- Roasted red peppers can be used instead of sun-dried tomatoes.
Variations:
- Add cooked bacon or sausage to the breadcrumb mixture for a meatier version.
- Use different types of mushrooms, such as portobello or shiitake.
- Add chopped nuts, such as pine nuts or walnuts, to the breadcrumb mixture for added crunch.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- Use a spoon to gently press the breadcrumb mixture into the mushroom caps.
- If grilling outside, use a grill basket to prevent the mushrooms from falling through the grates.
Storage instructions:
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed mushrooms in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
These skewers pair well with grilled chicken or steak.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Caesar salad
Troubleshooting advice:
- If the mushrooms are not cooking evenly, move them to a cooler part of the grill or turn down the heat.
- If the breadcrumb mixture is falling out of the mushroom caps, use a smaller spoon to stuff them.
Food safety advice:
- Make sure the mushrooms are thoroughly cleaned before stuffing and grilling.
- Use a food thermometer to ensure the mushrooms reach an internal temperature of 160°F.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
These stuffed mushroom skewers have a savory, herbaceous flavor with a crunchy breadcrumb topping.
Serving suggestions:
Serve these skewers as an appetizer or side dish at your next barbecue or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Herby, Umami, Earthy, Smoky, umami, earthy, herbaceous, rich