Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 4 slices of bacon, diced
- 1/2 cup of guava paste, diced
- 1/4 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. In a mixing bowl, combine the diced guava paste, breadcrumbs, grated Parmesan cheese, and cooked bacon. Mix well.
4. Spoon the mixture into the mushroom caps and place them on a baking sheet.
5. Drizzle the stuffed mushrooms with olive oil and season with salt and pepper.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
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:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6 people as an appetizer.
Nutritional information:
- Calories: 140
- Fat: 7g
- Carbohydrates: 15g
- Protein: 6g
Substitutions for ingredients:
- Instead of guava paste, you can use any other fruit paste or jam.
- Instead of bacon, you can use ham or prosciutto.
- Instead of Parmesan cheese, you can use any other hard cheese.
Variations:
- You can add chopped nuts or herbs to the filling for extra flavor.
- You can use different types of mushrooms, such as portobello or shiitake.
Tips and Tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- If the mushroom caps are too small, you can use a melon baller to scoop out some of the flesh and make more room for the filling.
- To make the filling stick better to the mushroom caps, you can brush them with a beaten egg before adding the filling.
Storage Instructions:
- You can store the stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the stuffed mushrooms, place them 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 the stuffed mushrooms on a platter and garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh herbs, such as parsley or basil
- Chopped nuts, such as almonds or walnuts
Pairings:
- These stuffed mushrooms pair well with a glass of red wine or a cold beer.
Suggested Side Dishes:
- A green salad or roasted vegetables make a great side dish for these stuffed mushrooms.
Troubleshooting Advice:
- If the mushroom caps release too much liquid during baking, you can place them on a paper towel to absorb the excess moisture before adding the filling.
Food Safety Advice:
- Make sure to wash the mushrooms thoroughly before removing the stems.
- Store the stuffed mushrooms in the refrigerator at a temperature below 40°F (4°C) to prevent bacterial growth.
Food History:
- Guava paste is a traditional Latin American ingredient made from guava fruit and sugar. It is commonly used in desserts and savory dishes.
Flavor Profiles:
- The sweetness of the guava paste pairs well with the salty and smoky flavor of the bacon, while the Parmesan cheese adds a nutty and savory note to the filling.
Serving Suggestions:
- Serve these stuffed mushrooms as an appetizer at a dinner party or as a snack for game day.
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