Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Bergader Cheese, shredded
- 4 strips of bacon, cooked and crumbled
- 1/4 cup breadcrumbs
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
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. Place them on a baking sheet.
3. In a mixing bowl, combine the Bergader Cheese, bacon, breadcrumbs, parsley, garlic, salt, and pepper.
4. Spoon the cheese and bacon mixture into the mushroom caps, filling them generously.
5. Drizzle the stuffed mushrooms with olive oil.
6. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
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:
4-6 servings
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 250mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugars: 2g
Protein: 8g
Substitutions for ingredients:
- Any type of cheese can be used instead of Bergader Cheese.
- Turkey bacon can be used instead of regular bacon.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped spinach or artichoke to the cheese and bacon mixture.
- Use different types of mushrooms such as portobello or shiitake.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the filling.
- Use a spoon to gently press the filling into the mushroom caps.
- Serve the stuffed mushrooms warm for the best flavor.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed mushrooms on a baking sheet and bake in a preheated oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with chopped parsley or a sprinkle of paprika.
Garnishes:
Chopped parsley, paprika, or grated Parmesan cheese.
Pairings:
Serve the stuffed mushrooms as an appetizer with a glass of red wine.
Suggested side dishes:
Roasted vegetables or a green salad.
Troubleshooting advice:
If the cheese and bacon mixture is too dry, add a splash of olive oil or a tablespoon of milk to moisten it.
Food safety advice:
Make sure to cook the bacon thoroughly before adding it to the cheese mixture.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
Savory, cheesy, and smoky.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish with a main course.
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