Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1/2 cup chopped walnuts
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
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 chopped walnuts, crumbled blue cheese, chopped parsley, minced garlic, and olive oil. Mix well.
4. Stuff each mushroom cap with the walnut and blue cheese mixture.
5. Place the stuffed mushrooms on a baking sheet and season with salt and pepper.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is 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:
This recipe serves 6 people.
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 4g
Protein: 5g
Sodium: 170mg
Substitutions for ingredients:
- You can substitute the blue cheese with feta cheese or goat cheese.
- If you don't have walnuts, you can use pecans or almonds instead.
- You can use dried parsley instead of fresh parsley.
Variations:
- Add chopped bacon to the filling for a smoky flavor.
- Substitute the mushrooms with bell peppers or zucchini boats.
- Use different types of cheese, such as cheddar or gouda.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Don't overstuff the mushrooms, as the filling will expand during cooking.
- If the filling is too dry, add a little more olive oil to moisten it.
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 350°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 walnuts.
Garnishes:
Fresh parsley, chopped walnuts, or crumbled blue cheese.
Pairings:
These stuffed mushrooms pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve these stuffed mushrooms with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the mushrooms are too watery, try draining them on a paper towel before stuffing them.
- If the filling is too dry, add a little more olive oil or a splash of white wine.
Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s, and are often served at parties and gatherings.
Flavor profiles:
The combination of earthy mushrooms, nutty walnuts, and tangy blue cheese creates a rich and savory flavor profile.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or snack before a meal.
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