Ingredients with Measurements:
- 16 large mushrooms
- 4 slices of bacon, diced
- 1/2 cup of Idiazabal cheese, grated
- 1/4 cup of breadcrumbs
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems. Set aside.
3. In a pan, cook the diced bacon until crispy. Remove from heat and set aside.
4. In a mixing bowl, combine the cooked bacon, grated Idiazabal cheese, breadcrumbs, olive oil, salt, and pepper.
5. Stuff each mushroom cap with the mixture and place them on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
7. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 13g
Carbohydrates: 5g
Protein: 10g
Substitutions for ingredients:
- Idiazabal cheese can be substituted with any other hard cheese like Parmesan or Cheddar.
- Breadcrumbs can be substituted with almond flour for a gluten-free option.
- Olive oil can be substituted with any other cooking oil.
Variations:
- Add chopped garlic or onion to the stuffing mixture for extra flavor.
- Substitute the bacon with cooked sausage or ground beef.
- Add chopped herbs like thyme or rosemary to the stuffing mixture.
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 mixture into the mushroom caps.
- If the mushrooms release too much liquid during cooking, remove them from the baking sheet and place them on paper towels to absorb the excess liquid.
Storage instructions:
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed mushrooms in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed mushrooms on a platter with fresh parsley and lemon wedges for a pop of color.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of red wine for a sophisticated appetizer.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the mushrooms are too small, use more of them to make up for the size difference.
- If the stuffing mixture is too dry, add a splash of olive oil or a tablespoon of water to moisten it.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the stuffing mixture.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Idiazabal cheese is a traditional Basque cheese made from raw sheep's milk. It has a smoky flavor and is often used in Spanish cuisine.
Flavor profiles:
Savory, smoky, cheesy
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or a light meal.
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Region: Spanish