Ingredients with Measurements:
- 12 large mushrooms
- 4 slices of bacon, cooked and crumbled
- 1/2 cup of Edam cheese, grated
- 1/4 cup of breadcrumbs
- 2 tablespoons of butter, melted
- 1 tablespoon of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of fresh parsley, chopped
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms with a damp cloth and remove the stems.
3. In a mixing bowl, combine the cooked bacon, Edam cheese, breadcrumbs, melted butter, olive oil, salt, and black pepper.
4. Stuff each mushroom cap with the mixture and place them on a baking sheet.
5. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
6. Garnish with chopped parsley and serve.
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 per serving: 150
Total fat: 11g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 320mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugars: 1g
Protein: 7g
Substitutions for ingredients:
- Edam cheese can be substituted with Gouda cheese or any other type of semi-hard cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Butter can be substituted with margarine or olive oil.
Variations:
- Add chopped garlic or onion to the stuffing mixture for extra flavor.
- Substitute the bacon with cooked sausage or ham.
- Add chopped spinach or kale to the stuffing mixture for a healthier option.
Tips and tricks:
- Use a spoon to gently remove the mushroom stems without breaking the caps.
- Make sure to chop the bacon into small pieces for easier stuffing.
- If the mushrooms are too small, use more of them and adjust the stuffing accordingly.
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 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed mushrooms on a platter with a sprig of fresh parsley for garnish.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
These stuffed mushrooms pair well with a crisp white wine or a light beer.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, drain the excess liquid before serving.
- If the cheese is not melted enough, broil the stuffed mushrooms for an additional 1-2 minutes.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before cooking.
- Store leftover stuffed mushrooms in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s and have evolved to include a variety of fillings.
Flavor profiles:
Savory, cheesy, and smoky.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish to a main course.
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