Ingredients with Measurements:
- 12 large mushrooms
- 1/2 cup Old Irish Creamery Extra Mature White Cheddar, grated
- 4 slices bacon, cooked and crumbled
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
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 grated Old Irish Creamery Extra Mature White Cheddar, crumbled bacon, breadcrumbs, melted butter, olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, and dried oregano. Mix well.
4. Stuff each mushroom cap with the cheese and bacon mixture. You can use a spoon or a piping bag to make it easier.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories: 160
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 350mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- You can use any type of cheese you like instead of Old Irish Creamery Extra Mature White Cheddar.
- You can use turkey bacon instead of regular bacon.
- You can use gluten-free breadcrumbs if you have a gluten intolerance.
Variations:
- You can add chopped herbs like parsley, chives, or basil to the cheese and bacon mixture for extra flavor.
- You can add chopped sun-dried tomatoes or roasted red peppers to the cheese and bacon mixture for a different twist.
- You can use portobello mushrooms instead of regular mushrooms for a heartier appetizer.
Tips and tricks:
- Make sure to clean the mushrooms well and remove the stems carefully to avoid breaking the caps.
- You can make the cheese and bacon mixture ahead of time and store it in the fridge until you're ready to stuff the mushrooms.
- If you don't have a piping bag, you can use a plastic bag with a corner cut off to stuff the mushrooms.
Storage instructions:
You can store any leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the stuffed mushrooms, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
You can serve the stuffed mushrooms on a platter with some fresh herbs or microgreens for garnish.
Garnishes:
Fresh herbs like parsley, chives, or basil, or microgreens.
Pairings:
These stuffed mushrooms pair well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
You can serve these stuffed mushrooms with a simple green salad or some roasted vegetables like asparagus or Brussels sprouts.
Troubleshooting advice:
- If the cheese and bacon mixture is too dry, you can add a little more melted butter or olive oil to moisten it.
- If the mushrooms release too much liquid during baking, you can drain it off halfway through the cooking time.
Food safety advice:
Make sure to cook the bacon thoroughly before adding it to the cheese and bacon mixture. Also, make sure to store any leftover stuffed mushrooms in the fridge and reheat them thoroughly before eating.
Food history:
Stuffed mushrooms have been a popular appetizer for decades, and there are many variations of this classic dish. Mushrooms are a versatile ingredient that can be stuffed with a wide variety of fillings, from cheese and bacon to seafood or vegetables.
Flavor profiles:
These stuffed mushrooms are rich and savory, with the sharp tang of Old Irish Creamery Extra Mature White Cheddar and the smoky saltiness of bacon.
Serving suggestions:
These stuffed mushrooms make a great appetizer for a dinner party or a holiday gathering. They're also perfect for a cozy night in with a glass of wine and a good book.
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Region: Irish