Appetizer > Vegetarian > Italian Mushroom

Toscanello Stuffed Mushrooms Recipe

Ingredients with Measurements:
- 20 large mushrooms, stems removed
- 1/2 cup Toscanello cheese, grated
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped

Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Toscanello cheese, breadcrumbs, olive oil, garlic, salt, black pepper, and parsley.
3. Mix well until all ingredients are evenly distributed.
4. Stuff each mushroom with the cheese mixture, pressing it down gently to fill the cavity.
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
Serving size:
4-6 servings

Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 7g
Protein: 5g
Sodium: 190mg

Substitutions for ingredients:
- Toscanello cheese can be substituted with any other hard cheese such as Parmesan or Romano.
- Breadcrumbs can be substituted with panko or crushed crackers.
- Olive oil can be substituted with any other oil such as vegetable or canola oil.
- Fresh parsley can be substituted with dried parsley.

Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for extra flavor.
- Substitute the mushrooms with bell peppers or zucchini boats for a vegetarian option.
- Add cooked bacon or sausage to the cheese mixture for a meaty option.

Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Use a spoon to gently press the cheese mixture down into the mushroom cavity.
- If the cheese mixture is too dry, add a little more olive oil to moisten it.

Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the stuffed mushrooms on a baking sheet and bake in a 350°F oven 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 crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad

Troubleshooting advice:
- If the cheese mixture is too dry, add a little more olive oil to moisten it.
- If the mushrooms are too small, use more mushrooms to make up for the size difference.

Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.

Food history:
Toscanello cheese is a hard Italian cheese made from sheep's milk. It is commonly used in Italian cuisine for its nutty and slightly sweet flavor.

Flavor profiles:
The Toscanello cheese adds a nutty and slightly sweet flavor to the mushrooms, while the garlic and parsley add a savory note.

Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish to a main course.

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Region: Italian

Taste: Savory, Tangy, Herbaceous, Earthy, Garlicky, Umami