Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 8 ounces Irish creamery cheddar cheese, shredded
- 8 slices bacon, cooked and crumbled
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for brushing
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush the mushroom caps with olive oil and place them on a baking sheet.
3. In a mixing bowl, combine the shredded Irish creamery cheddar cheese, crumbled bacon, breadcrumbs, chopped parsley, garlic powder, salt, and pepper.
4. Spoon the cheese and bacon mixture into each mushroom cap, pressing down gently to fill.
5. Bake the stuffed mushrooms for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 13g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 360mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Protein: 11g
Substitutions for ingredients:
- Any type of cheddar cheese can be used instead of Irish creamery cheddar.
- Turkey bacon or vegetarian bacon can be used instead of regular bacon.
Variations:
- Add chopped green onions or chives to the cheese and bacon mixture for extra flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a spoon to gently press down on the cheese and bacon mixture to fill the mushroom caps.
- Serve the stuffed mushrooms warm for the best flavor.
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 350°F oven 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:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Pair with a light beer, such as a pilsner or lager.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- A simple green salad with vinaigrette dressing.
Troubleshooting advice:
- If the cheese and bacon mixture is too dry, add a tablespoon of olive oil or mayonnaise to moisten it.
- If the stuffed mushrooms are not browning on top, broil them for 1-2 minutes at the end of the cooking time.
Food safety advice:
- Make sure to wash the mushrooms thoroughly before using them.
- 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:
Irish creamery cheddar cheese is a type of cheddar cheese that is made in Ireland using traditional methods. It is known for its rich, creamy flavor and smooth texture.
Flavor profiles:
Savory, cheesy, smoky, and earthy.
Serving suggestions:
Serve as an appetizer or snack.
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