Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup curd cheese
- 4 slices of bacon, cooked and crumbled
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
a. Preheat the oven to 375°F (190°C).
b. Clean the mushrooms and remove the stems. Set them aside.
c. In a mixing bowl, combine the curd cheese, crumbled bacon, breadcrumbs, parsley, olive oil, salt, and pepper.
d. Mix well until all the ingredients are evenly distributed.
e. Stuff each mushroom cap with the cheese and bacon mixture. You can use a spoon or a piping bag to make it easier.
f. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
g. Remove from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
Calories: 92
Fat: 6g
Carbohydrates: 4g
Protein: 5g
Sodium: 198mg
Sugar: 1g
Substitutions for ingredients:
- You can use any type of cheese instead of curd cheese.
- Turkey bacon or vegetarian bacon can be substituted for regular bacon.
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped garlic or onion to the filling for extra flavor.
- Top the stuffed mushrooms with grated Parmesan cheese before baking.
- Use different herbs such as thyme or rosemary instead of parsley.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- If the filling is too thick, add a tablespoon of milk to make it more spreadable.
- You can prepare the filling in advance and store it in the fridge until ready to use.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, place the stuffed mushrooms in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chives.
Garnishes:
Fresh parsley or chives.
Pairings:
These stuffed mushrooms pair well with a green salad or roasted vegetables.
Suggested side dishes:
Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, drain it off before serving.
- If the filling is too dry, add a little more olive oil or milk to make it more moist.
Food safety advice:
Make sure to cook the bacon thoroughly before adding it to the filling. Store leftovers in the fridge and reheat thoroughly before eating.
Food history:
Stuffed mushrooms have been a popular appetizer for many years. The first recorded recipe for stuffed mushrooms dates back to the early 20th century.
Flavor profiles:
The combination of creamy curd cheese and salty bacon creates a rich and savory flavor that pairs well with the earthy taste of mushrooms.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer at a party or as a side dish for a family dinner.
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