Ingredients with Measurements:
- 12 large mushrooms
- 1 cup of tvorog (Russian-style cottage cheese)
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped green onions
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the mushrooms and set them aside.
3. In a mixing bowl, combine the tvorog, parsley, dill, green onions, Parmesan cheese, salt, and black pepper. Mix well.
4. Stuff each mushroom cap with the tvorog mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Drizzle the olive oil over the top of the stuffed mushrooms.
7. Bake the mushrooms for 20-25 minutes, or until they are golden brown and the filling is heated through.
8. Remove the mushrooms from the oven and let them 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 serves 4 people.
Nutritional information:
Calories per serving: 110
Total fat: 6g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 220mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugars: 3g
Protein: 8g
Substitutions for ingredients:
- If you can't find tvorog, you can substitute it with ricotta cheese.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- You can add chopped bacon or ham to the filling for a meatier version.
- You can use different types of cheese, such as feta or goat cheese, instead of Parmesan cheese.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully so that the caps don't break.
- You can chop up the mushroom stems and add them to the filling for extra flavor.
- If the filling is too dry, you can add a tablespoon of milk to moisten it.
Storage instructions:
You can 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 on a baking sheet and bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until they are heated through.
Presentation ideas:
Serve the stuffed mushrooms on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs and lemon wedges.
Pairings:
These stuffed mushrooms pair well with a crisp green salad or some roasted vegetables.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the filling is too dry, add a tablespoon of milk to moisten it.
- If the mushrooms are not browning enough, you can broil them for a few minutes at the end of the cooking time.
Food safety advice:
Make sure to wash the mushrooms thoroughly before using them. Store any leftovers in the refrigerator and consume them within 3 days.
Food history:
Tvorog is a popular dairy product in Russia and other Eastern European countries. It is similar to cottage cheese but has a creamier texture.
Flavor profiles:
These stuffed mushrooms have a savory and creamy filling with a slightly tangy flavor from the tvorog cheese.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or a side dish.
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Region: Russian