Ingredients with Measurements:
- 24 large button mushrooms, stems removed
- 1/2 cup fresh verbena leaves, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems. Set aside.
3. In a food processor, pulse the verbena leaves until finely chopped.
4. In a mixing bowl, combine the chopped verbena, cream cheese, Parmesan cheese, breadcrumbs, and chopped walnuts. Mix well.
5. Stuff each mushroom cap with the mixture and place them on a baking sheet.
6. Drizzle the stuffed mushrooms with olive oil and season with salt and pepper.
7. Bake the mushrooms for 20-25 minutes or until the filling is golden brown.
8. Remove from the oven and let cool for 5 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories per serving: 160
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 20mg
- Sodium: 220mg
- Total carbohydrates: 9g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 6g
Substitutions for ingredients:
- Instead of verbena leaves, you can use fresh basil or parsley.
- Instead of cream cheese, you can use goat cheese or ricotta cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of breadcrumbs, you can use almond flour or crushed crackers.
- Instead of walnuts, you can use pecans or pine nuts.
Variations:
- Add chopped bacon or prosciutto to the filling for extra flavor.
- Use different types of mushrooms such as portobello or shiitake.
- Add minced garlic or shallots to the filling for extra depth of flavor.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Don't overstuff the mushrooms, or the filling may spill out during baking.
- If the filling is too dry, add a tablespoon of milk or cream to moisten it.
- Serve the mushrooms warm or at room temperature.
Storage instructions:
- Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the mushrooms, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh herbs such as parsley or basil.
- Serve the mushrooms on individual plates with a side salad or roasted vegetables.
Garnishes:
- Fresh herbs such as parsley or basil
- Grated Parmesan cheese
- Chopped walnuts or pecans
Pairings:
- Serve the mushrooms as an appetizer with a glass of white wine or sparkling water.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- A side salad with a vinaigrette dressing
- Garlic bread or crostini
Troubleshooting advice:
- If the filling is too dry, add a tablespoon of milk or cream to moisten it.
- If the mushrooms are too watery, remove any excess liquid from the caps before stuffing them.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to an internal temperature of 165°F to prevent any foodborne illnesses.
- Store any leftover mushrooms in the refrigerator and consume within 3 days.
Food history:
- Verbena is a fragrant herb that has been used for centuries in cooking and medicinal purposes.
Flavor profiles:
- The mushrooms have a savory and earthy flavor, while the filling is creamy and nutty with a hint of herbaceousness from the verbena.
Serving suggestions:
- Serve the mushrooms as an appetizer or side dish for a dinner party or holiday gathering.
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