Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1/2 cup bacon jam
- 4 oz brie cheese, cut into small pieces
- 1/4 cup breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the bacon jam, brie cheese, breadcrumbs, salt, and pepper.
4. Stuff each mushroom cap with the bacon jam and brie mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Drizzle the olive oil over the mushrooms.
7. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
8. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 11g
Protein: 10g
Sodium: 400mg
Substitutions for ingredients:
- Instead of bacon jam, you can use caramelized onions or sun-dried tomatoes.
- Instead of brie cheese, you can use goat cheese or cream cheese.
- Instead of breadcrumbs, you can use almond flour or panko breadcrumbs.
Variations:
- Add chopped herbs like thyme or rosemary to the filling for extra flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
- Top the stuffed mushrooms with grated parmesan cheese before baking for a crispy topping.
Tips and tricks:
- Use a piping bag to fill the mushroom caps for a neater presentation.
- Make the bacon jam and brie filling ahead of time and store in the fridge until ready to use.
- If the mushrooms release too much liquid while baking, carefully drain the excess liquid before serving.
Storage instructions:
Store leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the stuffed mushrooms in the 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 chives.
Garnishes:
Fresh parsley or chopped chives
Pairings:
Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables like asparagus or Brussels sprouts.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the filling is too dry, add a splash of olive oil or a tablespoon of cream cheese to the mixture.
- If the mushrooms are too watery, carefully drain the excess liquid before serving.
Food safety advice:
- Make sure to thoroughly clean the mushrooms before stuffing them.
- Store leftover stuffed mushrooms in the fridge and consume within 3 days.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s. The addition of bacon jam and brie cheese adds a modern twist to this classic dish.
Flavor profiles:
Savory, salty, and cheesy with a touch of sweetness from the bacon jam.
Serving suggestions:
Serve as an appetizer or a side dish for a dinner party or holiday gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A