Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Vézzena cheese, grated
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems.
3. In a mixing bowl, combine the Vézzena cheese, breadcrumbs, olive oil, garlic, salt, black pepper, and parsley.
4. Stuff each mushroom cap with the cheese mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake in the oven for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe makes 12 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
Calories: 110
Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 200mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 2g
Protein: 4g
Substitutions for ingredients:
- Vézzena cheese can be substituted with any other hard cheese such as Parmesan or Asiago.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Olive oil can be substituted with any other oil such as vegetable or canola oil.
Variations:
- Add chopped bacon or prosciutto to the cheese mixture for a meatier version.
- Substitute the parsley with other herbs such as thyme or rosemary.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for a more flavorful stuffing.
Tips and tricks:
- Make sure to remove the stems of the mushrooms to make room for the stuffing.
- Use a spoon to gently press the stuffing into the mushroom caps.
- For a crispier topping, broil the stuffed mushrooms for the last 2-3 minutes of cooking.
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:
These stuffed mushrooms pair well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the mushrooms release too much liquid during cooking, remove them from the oven and carefully drain the liquid before continuing to cook.
- If the cheese mixture is too dry, add a tablespoon of olive oil to moisten it.
Food safety advice:
Make sure to thoroughly clean the mushrooms before using them in this recipe. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Vézzena cheese is a hard cheese that originated in the Vézzena Valley in the Italian Alps. It is made from cow's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
The Vézzena cheese adds a nutty, savory flavor to the mushrooms, while the garlic and parsley add a fresh, herbaceous note.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish to a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian