Ingredients with Measurements:
- 16 large mushrooms, cleaned and stems removed
- 1/2 cup Tibicos kombucha
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Tibicos kombucha, breadcrumbs, Parmesan cheese, garlic, olive oil, salt, and pepper.
3. Mix the ingredients until well combined.
4. Stuff each mushroom cap with the mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Brush the mushrooms with olive oil.
7. Bake the mushrooms for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.
8. Remove the mushrooms from the oven and let them cool for a few minutes.
9. Garnish with fresh parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 6g
Carbohydrates: 10g
Protein: 5g
Sodium: 220mg
Substitutions for ingredients:
- You can use any type of mushrooms for this recipe.
- You can substitute the Parmesan cheese with any other type of cheese.
Variations:
- You can add chopped herbs or spices to the stuffing mixture for extra flavor.
- You can add chopped nuts or dried fruit to the stuffing mixture for texture.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly before stuffing them.
- Use a spoon to gently remove the stems from the mushrooms.
- Brush the mushrooms with olive oil to prevent them from drying out while baking.
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 in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Tibicos kombucha
- White wine
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Salad
Troubleshooting advice:
- If the stuffing is too dry, add more Tibicos kombucha or olive oil to the mixture.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
Food history:
- Tibicos kombucha is a fermented drink that originated in Mexico.
Flavor profiles:
- The stuffed mushrooms have a savory and slightly tangy flavor from the Tibicos kombucha.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or side dish.
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