Ingredients with Measurements:
- 24 large button mushrooms
- 1 cup of cooked rice
- 1/2 cup of tkemali sauce
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped green onions
- 1/4 cup of chopped walnuts
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms with a damp cloth and remove the stems.
3. In a mixing bowl, combine the cooked rice, tkemali sauce, parsley, cilantro, dill, green onions, and walnuts. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Stuff each mushroom cap with the rice mixture and place them on a baking sheet.
6. Bake the stuffed mushrooms for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- 375°F (190°C)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120 per serving
- Fat: 5g
- Carbohydrates: 16g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- You can substitute the walnuts with pecans or almonds.
Variations:
- You can add cooked ground beef or lamb to the rice mixture for a meatier version.
- You can use different herbs and spices to customize the flavor of the filling.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Don't overstuff the mushrooms or they may fall apart during baking.
- You can prepare the filling in advance and store it in the refrigerator until ready to use.
Storage instructions:
- Store the 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 (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh herbs.
Garnishes:
- Fresh herbs, such as parsley, cilantro, or dill.
Pairings:
- Serve the stuffed mushrooms as an appetizer or side dish with grilled meat or fish.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, or Brussels sprouts.
Troubleshooting advice:
- 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 avoid any risk of foodborne illness.
Food history:
- Tkemali is a traditional Georgian sauce made from sour plums, garlic, and spices.
Flavor profiles:
- The stuffed mushrooms are savory and slightly tangy from the tkemali sauce.
Serving suggestions:
- Serve the stuffed mushrooms as a party appetizer or as a side dish for a family dinner.
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Region: Georgian