Ingredients with Measurements:
- 12 large mushrooms, cleaned and stems removed
- 4 slices of bacon, cooked and crumbled
- 1/2 cup of grated Leyden cheese
- 1/4 cup of breadcrumbs
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped green onions
- 2 tablespoons of olive oil
- Salt and pepper to taste
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. In a mixing bowl, combine the crumbled bacon, grated Leyden cheese, breadcrumbs, chopped parsley, chopped green onions, and salt and pepper to taste.
3. Spoon or pipe the cheese and bacon mixture into the mushroom caps.
4. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F (190°C)
Serving size:
Makes 12 stuffed mushrooms
Nutritional information:
Calories per serving: 90
Total fat: 7g
Saturated fat: 2g
Cholesterol: 11mg
Sodium: 133mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugars: 1g
Protein: 4g
Substitutions for ingredients:
- Leyden cheese can be substituted with Gouda or Cheddar cheese.
- Bacon can be substituted with ham or prosciutto.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped garlic or shallots to the cheese and bacon mixture for extra flavor.
- Top the stuffed mushrooms with grated Parmesan cheese before baking.
- Substitute the mushrooms with bell peppers or zucchini boats for a vegetarian option.
Tips and tricks:
- Use a piping bag to fill the mushroom caps for a neater presentation.
- Make sure to remove the stems from the mushrooms to create a hollow space for the filling.
- Don't overstuff the mushrooms to prevent the filling from spilling out during baking.
Storage instructions:
Store 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:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or green onions.
Garnishes:
Fresh parsley or green onions
Pairings:
- Serve the stuffed mushrooms as an appetizer with a glass of white wine.
- Pair with a side salad for a light lunch or dinner.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, drain the excess liquid before serving.
- If the filling is too dry, add a tablespoon of milk or cream to the cheese and bacon mixture.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Leyden cheese is a Dutch cheese that is flavored with cumin and caraway seeds. It is named after the city of Leiden in the Netherlands.
Flavor profiles:
The Leyden cheese and bacon filling is savory and slightly spicy from the cumin and caraway seeds. The mushrooms add a mild earthy flavor to the dish.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish.
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