Stuffed Mushrooms II

Vegetarian Stuffed Mushrooms II Recipe from Saudi Arabia

Region / culture: Saudi Arabia | Servings: 6 |

Vegetarian diet

Introduction

Stuffed mushrooms are a delicious and versatile appetizer that can be enjoyed at any gathering or event. This recipe for Stuffed Mushrooms II takes the classic dish to the next level with a flavorful mixture of spinach, cheese, and herbs stuffed inside large fresh mushrooms.

History

Stuffed mushrooms have been a popular dish for centuries, with variations found in many different cultures around the world. The combination of savory mushrooms filled with a tasty mixture has stood the test of time and continues to be a favorite among food lovers.

Ingredients

800 g large fresh mushrooms
300 g chopped spinach
100 g chopped onions
2 crushed garlic cloves
10 g butter
100 g grated parmesan cheese
50 g chopped pimento
20 g chopped basil
10 g chopped oregano
salt
pepper

How to prepare

Remove the stems from the mushrooms and set the tops aside.
Chop enough mushroom stems.
Cook the chopped mushroom stems, onion, and garlic with butter until the onion is tender but not browned.
Add the spinach.
Cook over low heat until most of the liquid has evaporated.
Stir in Parmesan cheese, pimento, basil, oregano, salt, and pepper into the spinach mixture.
Pour the mixture into the mushroom tops.
Arrange the stuffed mushrooms in a baking dish and bake for 15 minutes or until the mushrooms are tender.

Variations

For a different flavor profile, try adding cooked crumbled sausage or diced bell peppers to the spinach mixture. You can also experiment with different types of cheese or herbs to customize the recipe to your liking.

Cooking Tips & Tricks

When preparing stuffed mushrooms, be sure to remove the stems carefully to create a hollow space for the filling. Cooking the spinach mixture over low heat helps to concentrate the flavors and ensure a delicious final result. Be sure to season the mixture well with salt and pepper to enhance the overall taste.

Serving Suggestions

Serve Stuffed Mushrooms II as a tasty appetizer before a meal or as a side dish alongside a main course. They pair well with a variety of dishes and can be enjoyed hot or cold.

Cooking Techniques

Baking the stuffed mushrooms in the oven helps to cook them evenly and allows the flavors to meld together. Be sure to keep an eye on them while baking to prevent burning.

Ingredient Substitutions

If you don't have spinach on hand, you can substitute with kale or Swiss chard. You can also use different types of mushrooms, such as cremini or portobello, for a unique twist on the recipe.

Make Ahead Tips

You can prepare the stuffed mushrooms ahead of time and refrigerate them until ready to bake. This makes them a convenient option for entertaining or meal prep.

Presentation Ideas

Garnish the stuffed mushrooms with fresh herbs or a sprinkle of Parmesan cheese before serving to add a pop of color and flavor. Arrange them on a platter with a decorative serving dish for an elegant presentation.

Pairing Recommendations

Stuffed Mushrooms II pair well with a variety of dishes, such as grilled chicken, pasta, or a fresh salad. They also go well with a glass of white wine or a light beer.

Storage and Reheating Instructions

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Mushrooms II contains approximately 200 calories.

Carbohydrates

Each serving of Stuffed Mushrooms II contains approximately 10 grams of carbohydrates.

Fats

Each serving of Stuffed Mushrooms II contains approximately 15 grams of fats.

Proteins

Each serving of Stuffed Mushrooms II contains approximately 8 grams of proteins.

Vitamins and minerals

Stuffed Mushrooms II are a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and gluten (breadcrumbs), so it may not be suitable for individuals with dairy or gluten allergies.

Summary

Stuffed Mushrooms II are a nutritious and delicious appetizer option, providing a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Stuffed Mushrooms II are a delicious and nutritious appetizer option that is sure to impress your guests. With a flavorful mixture of spinach, cheese, and herbs stuffed inside large fresh mushrooms, this recipe is a crowd-pleaser for any occasion. Enjoy the rich and savory flavors of this dish at your next gathering or event.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Stuffed Mushrooms II. It was a warm summer day, and I had decided to spend the afternoon browsing through my collection of old cookbooks. As I flipped through the pages of one particularly worn and tattered book, a handwritten note fell out and fluttered to the ground. Curious, I picked it up and read the words scrawled in elegant cursive handwriting: "Stuffed Mushrooms II - a family favorite."

Intrigued, I turned to the page indicated on the note and found a simple yet delicious recipe for stuffed mushrooms. The ingredients were basic - mushrooms, breadcrumbs, garlic, Parmesan cheese, and a few herbs and spices. But it was the method of preparation that caught my eye. The recipe called for sautéing the mushroom caps in butter before stuffing them with a flavorful mixture of breadcrumbs and cheese. It sounded like the perfect appetizer for a dinner party or a cozy night in with my husband.

I decided to give the recipe a try that very evening. I gathered all the ingredients together and set to work in my kitchen, following the instructions carefully. As the mushrooms sizzled in the pan, filling the air with a mouthwatering aroma, I couldn't help but feel a sense of satisfaction. This recipe was a gem, a hidden treasure waiting to be discovered.

As I sat down to enjoy the finished dish, I was amazed at how the simple combination of ingredients had transformed into something so delicious. The mushrooms were tender and juicy, with a crispy, golden-brown topping that added the perfect amount of crunch. Each bite was bursting with savory flavors, a symphony of garlic, cheese, and herbs dancing on my taste buds.

From that day on, Stuffed Mushrooms II became a staple in my cooking repertoire. I would make them for family gatherings, potluck dinners, and even just for a quiet night at home. Each time, they were met with rave reviews and requests for the recipe.

Over the years, I have tweaked the recipe here and there, adding a pinch of this or a dash of that to suit my own taste. But the essence of the dish remains the same - simple yet elegant, comforting yet sophisticated. It is a reflection of the way I approach cooking - with a reverence for tradition and a willingness to experiment and innovate.

I often think back to that moment when I first discovered the recipe for Stuffed Mushrooms II. It was a serendipitous encounter, a meeting of fate that would forever change the way I viewed cooking. I am grateful for the handwritten note that led me to this culinary treasure, and I am thankful for all the people and places that have influenced my cooking journey along the way.

As I write this, I can't help but smile at the thought of passing on this recipe to future generations. Perhaps one day, my grandchildren will discover it in an old cookbook of mine and embark on their own culinary adventure. And so the tradition continues, a timeless recipe weaving its way through the tapestry of our family's history.