Ingredients with Measurements:
- 12 large mushrooms
- 4 slices of bacon, chopped
- 1/2 cup of Killeen Cow's Cheese, crumbled
- 1/4 cup of breadcrumbs
- 2 tablespoons of olive oil
- 1 tablespoon of fresh parsley, chopped
- 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, cook the chopped bacon until crispy. Remove from the heat and let it cool.
4. In a mixing bowl, combine the Killeen Cow's Cheese, breadcrumbs, olive oil, parsley, and the cooked bacon. Mix well.
5. Season the mushroom caps with salt and pepper.
6. Stuff each mushroom cap with the cheese and bacon mixture.
7. Place the stuffed mushrooms on a baking sheet.
8. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
9. Remove from the oven and let it cool for a few minutes.
10. Serve warm and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 190
Fat: 14g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 320mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- You can substitute Killeen Cow's Cheese with any other type of cheese that melts well, such as cheddar or mozzarella.
- You can use turkey bacon instead of regular bacon.
- You can use gluten-free breadcrumbs if you have a gluten intolerance.
Variations:
- You can add chopped garlic or onion to the cheese and bacon mixture for extra flavor.
- You can sprinkle some grated Parmesan cheese on top of the stuffed mushrooms before baking.
- You can add some chopped sun-dried tomatoes or roasted red peppers to the cheese and bacon mixture.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully so that the caps don't break.
- You can use a spoon to stuff the mushrooms with the cheese and bacon mixture.
- If the mushrooms release too much liquid while baking, you can remove them from the oven and drain the excess liquid before returning them to the oven.
Storage instructions:
You can 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:
You can serve the stuffed mushrooms on a platter garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
These stuffed mushrooms pair well with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the cheese and bacon mixture is too dry, you can add a little bit of olive oil or melted butter to moisten it.
- If the mushrooms are too small, you can use more of them and adjust the amount of filling accordingly.
Food safety advice:
- Make sure to cook the bacon until crispy to avoid any risk of foodborne illness.
- Store the leftover stuffed mushrooms in the refrigerator and consume them within 3 days.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s. They are easy to make and can be filled with a variety of ingredients, making them a versatile dish.
Flavor profiles:
The Killeen Cow's Cheese and bacon stuffing adds a rich and savory flavor to the mushrooms, while the breadcrumbs provide a crispy texture.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer or as a side dish for a dinner party.
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