Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 6 slices of bacon, cooked and crumbled
- 1 cup of grated Manchego cheese
- 1/4 cup of breadcrumbs
- 2 cloves of garlic, minced
- 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.
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the cooked bacon, grated Manchego cheese, breadcrumbs, minced garlic, olive oil, salt, and pepper.
4. Mix well until all ingredients are well combined.
5. Spoon or pipe the filling into each mushroom cap, filling it generously.
6. Place the stuffed mushrooms on a baking sheet.
7. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 24 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
- Calories per serving: 130
- Total fat: 10g
- Saturated fat: 4g
- Cholesterol: 20mg
- Sodium: 210mg
- Total carbohydrates: 4g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 7g
Substitutions for ingredients:
- Manchego cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Olive oil can be substituted with any other vegetable oil.
Variations:
- Add chopped fresh herbs such as parsley or thyme to the filling for extra flavor.
- Substitute the bacon with cooked sausage or diced ham for a different flavor profile.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for a pop of color and flavor.
Tips and tricks:
- Use a piping bag to fill the mushroom caps for a neater presentation.
- Make sure to remove the stems carefully to avoid breaking the mushroom caps.
- If the filling is too dry, add a tablespoon of milk or cream to moisten it.
Storage instructions:
- Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed mushrooms on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter garnished with fresh herbs such as parsley or thyme.
Garnishes:
- Fresh herbs such as parsley or thyme.
Pairings:
- Serve the stuffed mushrooms as an appetizer with a glass of white wine or a light beer.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with the stuffed mushrooms.
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, place them on a paper towel to absorb the excess moisture before serving.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the filling.
- Store leftover stuffed mushrooms in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Stuffed mushrooms have been a popular appetizer in American cuisine since the 1950s.
Flavor profiles:
- The combination of salty bacon and nutty Manchego cheese creates a rich and savory flavor profile.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer at a dinner party or as a snack for game day.
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Region: Spanish