Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup crumbled branza cheese
- 4 slices of bacon, cooked and crumbled
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. Clean mushrooms and remove stems. Set aside.
3. In a mixing bowl, combine branza cheese, cooked bacon, parsley, breadcrumbs, and olive oil. Mix well.
4. Stuff each mushroom cap with the cheese and bacon mixture.
5. Place stuffed mushrooms on a baking sheet and sprinkle with salt and pepper.
6. Bake for 20-25 minutes or until mushrooms are tender and cheese is melted and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 145
Fat: 11g
Carbohydrates: 5g
Protein: 7g
Sodium: 240mg
Substitutions for ingredients:
- Branza cheese can be substituted with feta cheese or goat cheese.
- Bacon can be substituted with prosciutto or pancetta.
- Parsley can be substituted with basil or oregano.
- Olive oil can be substituted with melted butter or vegetable oil.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped garlic to the cheese and bacon mixture for extra flavor.
- Add chopped sun-dried tomatoes to the cheese and bacon mixture for a sweet and tangy twist.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the stuffing.
- Use a spoon to gently press the stuffing into the mushroom caps to ensure they are fully filled.
- For a crispier topping, broil the stuffed mushrooms for the last 2-3 minutes of cooking time.
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 stuffed mushrooms on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the cheese and bacon mixture is too dry, add a tablespoon of olive oil or melted butter to moisten it.
- If the mushrooms are not tender after the recommended cooking time, continue baking for an additional 5-10 minutes.
Food safety advice:
- Make sure to thoroughly clean the mushrooms before using them.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s. The filling can vary from cheese and bacon to crab or spinach.
Flavor profiles:
The branza cheese adds a salty and tangy flavor to the mushrooms, while the bacon adds a smoky and savory taste.
Serving suggestions:
Serve as an appetizer before a meal or as a party snack.
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