Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 4 slices of bacon, diced
- 1/2 cup of Murazzano cheese, grated
- 1/4 cup of breadcrumbs
- 2 tablespoons of olive oil
- 1 tablespoon of 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 (190°C).
2. In a skillet, cook the diced bacon until crispy. Remove from heat and set aside.
3. In a mixing bowl, combine the cooked bacon, grated Murazzano cheese, breadcrumbs, olive oil, chopped parsley, salt, and 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 mushrooms are tender and the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people as an appetizer.
Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 5g
- Protein: 9g
Substitutions for ingredients:
- Murazzano cheese can be substituted with any other soft cheese, such as brie or camembert.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add chopped garlic or shallots to the cheese and bacon mixture for extra flavor.
- Top the stuffed mushrooms with a sprinkle of parmesan cheese before baking.
- Use different types of mushrooms, such as portobello or shiitake, for a different flavor.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Use a spoon to gently press the cheese and bacon mixture into the mushroom caps.
- If the mushrooms are too wobbly, slice a small piece off the bottom to create a flat surface.
Storage instructions:
- Store any leftover stuffed mushrooms 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 (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with a sprinkle of chopped parsley on top.
Garnishes:
- Garnish with additional chopped parsley or a drizzle of balsamic glaze.
Pairings:
- Serve with a glass of red wine, such as pinot noir or cabernet sauvignon.
Suggested side dishes:
- Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the cheese and bacon mixture is too dry, add a splash of olive oil or a tablespoon of milk to moisten it.
Food safety advice:
- Make sure to cook the bacon until crispy to ensure it is fully cooked.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Murazzano cheese is a soft cheese made from cow's milk in the Piedmont region of Italy.
Flavor profiles:
- The Murazzano cheese adds a creamy and tangy flavor to the stuffed mushrooms, while the bacon adds a salty and smoky flavor.
Serving suggestions:
- Serve the stuffed mushrooms as an appetizer or as a side dish to a main course.
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Region: Italian