Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1/2 cup Underberg bitters
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Underberg bitters, breadcrumbs, Parmesan cheese, parsley, onion, garlic, and olive oil. Mix well.
3. Season the mushroom caps with salt and pepper to taste.
4. Stuff each mushroom cap with the Underberg mixture, using a spoon or piping bag.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 11g
Saturated fat: 3g
Cholesterol: 9mg
Sodium: 290mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugars: 2g
Protein: 5g
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- Instead of Underberg bitters, you can use any other type of bitter liqueur.
Variations:
- You can add chopped bacon or sausage to the stuffing mixture for a meatier version.
- You can use different types of cheese, such as Gruyere or cheddar.
- You can add chopped nuts, such as walnuts or pecans, for extra crunch.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- If the stuffing mixture is too dry, add a little more olive oil.
- If the stuffing mixture is too wet, add a little more breadcrumbs.
- You can prepare the stuffed mushrooms in advance and bake them just before serving.
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 on a baking sheet and bake in a preheated oven at 375°F 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:
- Underberg-Stuffed Mushrooms pair well with a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the stuffing mixture is too dry, add a little more olive oil.
- If the stuffing mixture is too wet, add a little more breadcrumbs.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Food history:
- Underberg bitters is a German herbal digestif that has been produced since 1846.
Flavor profiles:
- The Underberg-Stuffed Mushrooms have a savory, slightly bitter flavor from the Underberg bitters, combined with the earthy taste of the mushrooms and the nutty flavor of the Parmesan cheese.
Serving suggestions:
- Serve the Underberg-Stuffed Mushrooms as an appetizer or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A