Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Maó cheese, grated
- 4 slices of bacon, cooked and crumbled
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
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.
3. In a mixing bowl, combine the Maó cheese, bacon, olive oil, salt, and black pepper.
4. Stuff each mushroom cap with the cheese and bacon mixture.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
Makes 12 stuffed mushrooms
Nutritional information:
Calories: 90
Fat: 7g
Carbohydrates: 2g
Protein: 5g
Substitutions for ingredients:
- Maó cheese can be substituted with any other type of cheese.
- Bacon can be substituted with ham or prosciutto.
Variations:
- Add chopped garlic to the cheese and bacon mixture for extra flavor.
- Top the stuffed mushrooms with breadcrumbs before baking for a crispy texture.
Tips and Tricks:
- Make sure to remove the stems from the mushrooms to create a hollow space for the stuffing.
- Use a spoon to stuff the mushrooms evenly.
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 for 5-10 minutes or until heated through.
Presentation Ideas:
Serve the stuffed mushrooms on a platter garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of red wine for a sophisticated appetizer.
Suggested Side Dishes:
- Side salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the cheese and bacon mixture is too dry, add a tablespoon of olive oil to moisten it.
Food Safety Advice:
- Make sure to cook the bacon thoroughly before adding it to the cheese mixture.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food History:
Maó cheese is a cheese from the island of Menorca in Spain. It is made from cow's milk and has a sharp, tangy flavor.
Flavor Profiles:
The Maó cheese and bacon stuffing creates a savory and salty flavor that complements the earthy taste of the mushrooms.
Serving Suggestions:
Serve the stuffed mushrooms as an appetizer or as a side dish for a dinner party.
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