Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup Madonie Provola cheese, shredded
- 4 slices bacon, cooked and crumbled
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon 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.
3. In a mixing bowl, combine the Madonie Provola cheese, bacon, breadcrumbs, olive oil, parsley, salt, and pepper.
4. Stuff each mushroom cap with the cheese and bacon mixture.
5. Place the stuffed mushrooms on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 stuffed mushrooms
Nutritional information:
Calories: 90
Fat: 7g
Carbohydrates: 3g
Protein: 4g
Substitutions for ingredients:
- Madonie Provola cheese can be substituted with any other type of cheese that melts well, such as mozzarella or cheddar.
- Bacon can be substituted with pancetta or prosciutto.
- Breadcrumbs can be substituted with almond flour or crushed pork rinds for a low-carb option.
Variations:
- Add chopped garlic or onion to the cheese and bacon mixture for extra flavor.
- Top the stuffed mushrooms with grated Parmesan cheese before baking.
- Use portobello mushrooms instead of button mushrooms for a heartier appetizer.
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 evenly and avoid overfilling them.
- If the cheese starts to brown too quickly, cover the mushrooms with foil for the remaining baking time.
Storage instructions:
Leftover stuffed mushrooms can be stored 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:
Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives
Pairings:
Serve the stuffed mushrooms with a glass of red wine or a cold beer.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, drain the excess liquid before serving.
- If the cheese doesn't melt enough, broil the stuffed mushrooms for a few minutes until golden brown.
Food safety advice:
- Make sure to clean the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
Madonie Provola is a type of cheese that originated in the Madonie Mountains in Sicily, Italy. It is a semi-soft cheese that is made from cow's milk and has a mild, buttery flavor.
Flavor profiles:
The Madonie Provola and bacon stuffing adds a smoky and savory flavor to the mushrooms, while the cheese adds a creamy and tangy note.
Serving suggestions:
These stuffed mushrooms make a great appetizer for a party or a delicious snack for a cozy night in.
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Region: Italian