Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1 cup of Tombea cheese, grated
- 1/2 cup of breadcrumbs
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- 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 Tombea cheese, breadcrumbs, parsley, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the cheese mixture.
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 makes 24 stuffed mushrooms, serving size is 3 mushrooms per person.
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 200mg
Total carbohydrates: 8g
Dietary fiber: 1g
Sugars: 2g
Protein: 5g
Substitutions for ingredients:
- Tombea cheese can be substituted with any other type of cheese such as feta, goat cheese, or blue cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Fresh parsley can be substituted with dried parsley or any other fresh herbs such as thyme or rosemary.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for a meaty version.
- Substitute the mushrooms with bell peppers or zucchinis for a vegetarian version.
- Add chopped garlic or onion to the cheese mixture for extra flavor.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Don't overstuff the mushrooms, as the cheese mixture will expand while baking.
- Brush the mushroom caps with olive oil before stuffing them to prevent them from drying out.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed mushrooms in the 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 parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine such as Pinot Noir or Merlot.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the cheese mixture is too dry, add a tablespoon of olive oil or milk to moisten it.
- If the mushrooms release too much water while baking, remove them from the oven and drain the excess liquid before continuing to bake.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store the leftovers in the refrigerator and consume within 3 days.
Food history:
Tombea cheese is a type of Italian cheese made from cow's milk. It has a mild and slightly tangy flavor and is often used in pasta dishes and as a topping for pizzas.
Flavor profiles:
The Tombea-Stuffed Mushrooms have a savory and cheesy flavor with a hint of parsley.
Serving suggestions:
Serve the Tombea-Stuffed Mushrooms as an appetizer or a side dish for a dinner party or a holiday gathering.
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