Ingredients with Measurements:
- 24 large white button mushrooms
- 4 slices of bacon, chopped
- 4 ounces of Killeen goat cheese, crumbled
- 2 cloves of garlic, minced
- 2 tablespoons of chopped fresh parsley
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms by wiping them with a damp cloth. Remove the stems and set them aside.
3. In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and set it aside on a paper towel to drain.
4. In the same skillet, sauté the garlic until fragrant. Add the mushroom stems and cook until tender.
5. In a mixing bowl, combine the cooked mushroom stems, crumbled goat cheese, chopped parsley, and cooked bacon. Season with salt and pepper to taste.
6. Stuff each mushroom cap with the filling mixture. You can use a spoon or a piping bag to make it easier.
7. Drizzle the stuffed mushrooms with olive oil and place them on a baking sheet.
8. Bake the mushrooms for 20-25 minutes or until the filling is golden brown and the mushrooms are tender.
9. Serve the stuffed mushrooms hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe makes 24 stuffed mushrooms.
Nutritional information:
- Calories: 49
- Fat: 4g
- Carbohydrates: 1g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- If you don't have Killeen goat cheese, you can use any other type of goat cheese.
- You can substitute the bacon with cooked sausage or ham.
Variations:
- You can add chopped walnuts or pecans to the filling for extra crunch.
- You can use different herbs such as thyme or rosemary to flavor the filling.
- You can add a splash of balsamic vinegar to the filling for a tangy flavor.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Don't overstuff the mushrooms, or they may burst in the oven.
- If you don't have a piping bag, you can use a plastic bag with a corner snipped off to pipe the filling into the mushrooms.
- You can prepare the filling in advance and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the fridge 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 (175°C) for 10-15 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 crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- Garlic bread or crostini
- A simple green salad
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, you can drain it off halfway through cooking to prevent the filling from getting soggy.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any risk of foodborne illness.
Food history:
- Stuffed mushrooms have been a popular appetizer since the 1950s.
Flavor profiles:
- The combination of savory bacon, tangy goat cheese, and earthy mushrooms creates a delicious umami flavor.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer at your next dinner party or as a side dish for a special meal.
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