Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1/2 cup cooked and crumbled bacon
- 1/2 cup grated Jarlsberg cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
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 mixing bowl, combine the cooked bacon, grated Jarlsberg cheese, chopped onion, minced garlic, chopped parsley, salt, and black pepper. Mix well.
4. Stuff each mushroom cap with the cheese and bacon mixture.
5. Brush each mushroom with olive oil.
6. Place the stuffed mushrooms on a baking sheet.
7. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe serves 6 people as an appetizer.
Nutritional information:
Calories: 120
Fat: 9g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 260mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- Instead of Jarlsberg cheese, you can use any other type of cheese that melts well, such as cheddar or mozzarella.
- Instead of bacon, you can use ham or prosciutto.
- Instead of parsley, you can use any other fresh herb, such as thyme or rosemary.
Variations:
- Add chopped spinach or artichoke hearts to the cheese and bacon mixture for a different flavor.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
- Add a sprinkle of breadcrumbs on top of the stuffed mushrooms for added crunch.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- Use a spoon to stuff the mushrooms with the cheese and bacon mixture for easier handling.
- If the mushrooms release a lot of liquid during baking, drain it off before serving.
Storage instructions:
Store any 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 375°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives
Pairings:
These stuffed mushrooms pair well with a glass of red wine or a cold beer.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the cheese and bacon mixture is too dry, add a tablespoon of mayonnaise or sour cream to moisten it.
- If the mushrooms are too watery, drain off the liquid before serving.
Food safety advice:
Make sure to cook the mushrooms until they are tender and the cheese is melted and bubbly to ensure that they are safe to eat.
Food history:
Stuffed mushrooms have been a popular appetizer in the United States since the 1950s.
Flavor profiles:
Savory, cheesy, and smoky
Serving suggestions:
Serve these stuffed mushrooms as an appetizer at your next party or as a side dish for a cozy dinner at home.
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Region: Norwegian