Stuffed Mushroon Caps

Jordanian Stuffed Mushroom Caps Recipe with Cheese and Vegetables

Region / culture: Jordan | Servings: 6

Introduction

Stuffed Mushroom Caps are a delicious and savory appetizer that is perfect for any occasion. These bite-sized treats are filled with a flavorful mixture of mushrooms, peppers, onions, garlic, and cheese, making them a crowd-pleasing dish that is sure to impress your guests.

History

The origins of Stuffed Mushroom Caps can be traced back to Italian cuisine, where mushrooms are a popular ingredient in many dishes. The idea of stuffing mushroom caps with a savory filling likely originated as a way to make use of leftover ingredients and create a tasty appetizer that is both easy to prepare and delicious to eat.

Ingredients

How to prepare

Finely chop all the ingredients (except for the Mushroom tops).
Add enough butter to bind the stuffing together.
Gently press the mixture back into the Mushroom tops and bake at 375°F (191°C) for approximately 15 minutes or until they turn golden brown.

Variations

Add cooked bacon or sausage to the stuffing mixture for a meatier version of Stuffed Mushroom Caps.
Substitute different types of cheese, such as feta or blue cheese, for a unique flavor profile.
Mix in breadcrumbs or cooked quinoa to the stuffing mixture for added texture.

Cooking Tips & Tricks

When selecting mushrooms for this recipe, choose ones that are firm and free of blemishes.

- To clean mushrooms, gently wipe them with a damp paper towel or brush off any dirt with a soft brush.

- Be sure to finely chop the ingredients for the stuffing to ensure that they cook evenly and blend well together.

- To prevent the mushrooms from becoming soggy, avoid washing them under running water as they will absorb too much moisture.

Serving Suggestions

Stuffed Mushroom Caps can be served as an appetizer at a party or as a side dish with a main course. They pair well with a variety of dishes, such as grilled chicken, steak, or pasta.

Cooking Techniques

Baking is the preferred cooking technique for Stuffed Mushroom Caps, as it allows the mushrooms to cook through and the filling to become golden brown and crispy.

Ingredient Substitutions

If you don't have all the ingredients on hand, feel free to substitute with similar items. For example, you can use yellow or orange peppers instead of red peppers, or shallots instead of onions.

Make Ahead Tips

You can prepare the stuffing mixture for Stuffed Mushroom Caps ahead of time and store it in the refrigerator until ready to use. Simply fill the mushroom caps with the mixture and bake when you're ready to serve.

Presentation Ideas

Arrange the Stuffed Mushroom Caps on a platter and garnish with fresh herbs, such as parsley or chives, for a pop of color. You can also drizzle with balsamic glaze or sprinkle with additional cheese before serving.

Pairing Recommendations

Stuffed Mushroom Caps pair well with a variety of wines, such as Chardonnay, Pinot Noir, or Merlot. They also go well with beer or cocktails for a casual gathering.

Storage and Reheating Instructions

Store any leftover Stuffed Mushroom Caps in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Mushroom Caps contains approximately 120 calories.

Carbohydrates

Each serving of Stuffed Mushroom Caps contains approximately 5 grams of carbohydrates.

Fats

Each serving of Stuffed Mushroom Caps contains approximately 8 grams of fats.

Proteins

Each serving of Stuffed Mushroom Caps contains approximately 4 grams of proteins.

Vitamins and minerals

Stuffed Mushroom Caps are a good source of vitamin C, vitamin B6, folate, and potassium.

Alergens

Stuffed Mushroom Caps contain dairy (cheese) and may not be suitable for individuals with lactose intolerance or dairy allergies.

Summary

Stuffed Mushroom Caps are a nutritious and delicious appetizer that is low in carbohydrates and calories, making them a healthy choice for those watching their diet.

Summary

Stuffed Mushroom Caps are a delicious and versatile appetizer that is easy to prepare and sure to please a crowd. With a flavorful filling of mushrooms, peppers, onions, garlic, and cheese, these bite-sized treats are perfect for any occasion. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer day, and I was visiting my dear friend Martha. As soon as I walked into her kitchen, I was greeted by the most delicious aroma – garlic, herbs, and melted cheese blended together perfectly.

I asked Martha what she was cooking, and she smiled slyly before revealing her secret – stuffed mushroom caps. She explained that she had learned the recipe from her Italian grandmother, who had passed it down through generations.

I watched intently as Martha worked her magic, mixing breadcrumbs, Parmesan cheese, garlic, and herbs together to create a savory filling. She carefully removed the stems from the mushrooms and filled each cap generously with the mixture.

As the stuffed mushrooms baked in the oven, Martha shared stories of her grandmother and the traditional Italian dishes she used to make. I could see the love and nostalgia in her eyes as she spoke, and I knew that I had to learn how to make these delicious stuffed mushroom caps myself.

After that day, I begged Martha to teach me her grandmother’s recipe. She agreed, and we spent many hours in the kitchen together, perfecting the art of making stuffed mushroom caps. I learned the importance of using fresh ingredients, seasoning generously, and cooking with love and care.

Over the years, I have made this recipe my own, adding my own twist and experimenting with different ingredients. I have shared it with friends and family, who have all raved about how delicious and flavorful it is.

To make my stuffed mushroom caps, you will need:

- 12 large white mushrooms

- 1/2 cup breadcrumbs

- 1/4 cup grated Parmesan cheese

- 2 cloves of garlic, minced

- 1 tablespoon fresh parsley, chopped

- 1/4 teaspoon dried oregano

- Salt and pepper to taste

- 2 tablespoons olive oil

Start by preheating your oven to 375°F. Clean the mushrooms and remove the stems, setting them aside for later use. Place the mushroom caps on a baking sheet lined with parchment paper.

In a medium bowl, combine the breadcrumbs, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix well to combine.

Finely chop the mushroom stems and add them to the breadcrumb mixture. Drizzle in the olive oil and stir until the mixture is moist and holds together.

Fill each mushroom cap with the breadcrumb mixture, pressing down gently to pack it in. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.

Serve hot and enjoy the delicious flavors of these stuffed mushroom caps. They make the perfect appetizer or side dish for any meal.

I am grateful to Martha for introducing me to this delicious recipe, and I will always cherish the memories we shared in the kitchen together. Cooking is not just about following a recipe – it is about creating something with love and sharing it with those you care about.

I hope you enjoy making these stuffed mushroom caps as much as I do. Remember to cook with your heart and soul, and the flavors will always shine through. Happy cooking!