Ingredients with Measurements:
- 12 large white mushrooms
- 4 slices of bacon, diced
- 1 Hungarian wax pepper, seeded and diced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
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. Set aside.
3. In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside.
4. In the same skillet, add the diced Hungarian wax pepper and cook until softened, about 3-4 minutes.
5. In a mixing bowl, combine the cooked bacon, cooked Hungarian wax pepper, breadcrumbs, Parmesan cheese, chopped parsley, olive oil, salt, and pepper.
6. Stuff each mushroom cap with the mixture and place them on a baking sheet.
7. Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Total fat: 9g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 350mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugars: 2g
Protein: 7g
Substitutions for ingredients:
- Instead of Hungarian wax pepper, you can use jalapeño pepper or any other spicy pepper.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed crackers.
- Instead of Parmesan cheese, you can use any other hard cheese like Romano or Asiago.
Variations:
- You can add chopped garlic or onion to the filling for extra flavor.
- You can use different types of mushrooms like portobello or cremini.
- You can add chopped nuts like walnuts or almonds to the filling for extra crunch.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully without breaking the caps.
- You can prepare the filling ahead of time and stuff the mushrooms just before baking.
- If the filling is too dry, add a little bit of olive oil or melted butter to moisten it.
Storage instructions:
- Store the leftover 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 for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter garnished with fresh parsley or chopped scallions.
Garnishes:
- Fresh parsley
- Chopped scallions
- Lemon wedges
Pairings:
- Serve the stuffed mushrooms with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the filling is too dry, add a little bit of olive oil or melted butter to moisten it.
- If the mushrooms release too much liquid while baking, drain the excess liquid before serving.
Food safety advice:
- Make sure to cook the bacon and Hungarian wax pepper thoroughly before stuffing the mushrooms.
- Store the leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- Savory
- Spicy
- Umami
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or a side dish.
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Region: Hungarian