Ingredients with Measurements:
- 12 large mushrooms
- 4 slices of bacon, cooked and crumbled
- 1/2 cup of Pule cheese, crumbled
- 1/4 cup of breadcrumbs
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon 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 (190°C).
2. Clean the mushrooms and remove the stems. Set aside.
3. In a mixing bowl, combine the cooked bacon, Pule cheese, breadcrumbs, parsley, olive oil, salt, and pepper.
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 golden brown.
6. 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 (190°C)
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 300mg
Total carbohydrates: 8g
Dietary fiber: 1g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- You can use any type of cheese you like instead of Pule cheese.
- You can use turkey bacon instead of regular bacon.
- You can use gluten-free breadcrumbs if needed.
Variations:
- You can add chopped garlic or shallots to the cheese and bacon mixture for extra flavor.
- You can sprinkle some grated Parmesan cheese on top of the stuffed mushrooms before baking.
- You can add some chopped sun-dried tomatoes or roasted red peppers to the cheese and bacon mixture.
Tips and tricks:
- Make sure to clean the mushrooms well and remove the stems carefully to avoid breaking the caps.
- You can prepare the cheese and bacon mixture ahead of time and store it in the fridge until ready to use.
- 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:
These stuffed mushrooms can be stored 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 oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with some fresh parsley or chives.
Garnishes:
Fresh parsley, chives, or grated Parmesan cheese.
Pairings:
These stuffed mushrooms pair well with a crisp white wine or a light beer.
Suggested side dishes:
- A green salad with a vinaigrette dressing.
- Roasted vegetables such as asparagus or Brussels sprouts.
- Garlic bread or crostini.
Troubleshooting advice:
- If the mushrooms release too much liquid while baking, you can drain it off carefully.
- If the cheese and bacon mixture is too dry, you can add a tablespoon of olive oil or mayonnaise to moisten it.
Food safety advice:
- Make sure to cook the bacon thoroughly before using it in the recipe.
- Store the stuffed mushrooms in the fridge and consume within 3 days.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s. They are believed to have originated in Italy, where mushrooms have been a staple ingredient in many dishes for centuries.
Flavor profiles:
The combination of salty bacon and creamy Pule cheese gives these stuffed mushrooms a rich and savory flavor.
Serving suggestions:
Serve these stuffed mushrooms as an appetizer at a dinner party or as a snack while watching a movie.
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