Ingredients with Measurements:
- 12 large white mushrooms, stems removed and reserved
- 4 slices of bacon, diced
- 1/2 cup of Queijo Prato cheese, grated
- 1/4 cup of breadcrumbs
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Small skillet
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms with a damp cloth and remove the stems. Reserve the stems.
3. In a small skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
4. Finely chop the mushroom stems and add them to the skillet with the bacon fat. Cook for 2-3 minutes until softened.
5. In a mixing bowl, combine the cooked bacon and mushroom stems with the grated Queijo Prato cheese, breadcrumbs, minced garlic, salt, and pepper.
6. Stuff each mushroom cap with the cheese and bacon mixture and place them on a baking sheet.
7. Drizzle the stuffed mushrooms with olive oil and bake for 20-25 minutes until the cheese is melted and bubbly.
8. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 170
- Fat: 12g
- Carbohydrates: 7g
- Protein: 9g
Substitutions for ingredients:
- You can substitute Queijo Prato cheese with any other type of cheese that melts well, such as cheddar or mozzarella.
- You can use panko breadcrumbs instead of regular breadcrumbs for a crunchier texture.
Variations:
- You can add chopped herbs, such as thyme or rosemary, to the cheese and bacon mixture for extra flavor.
- You can also add chopped sun-dried tomatoes or roasted red peppers for a pop of color and sweetness.
Tips and tricks:
- Make sure to remove the mushroom stems carefully to avoid breaking the caps.
- You can use a small spoon to stuff the mushrooms if it's easier.
- If the stuffed mushrooms are not browning enough, you can broil them for 1-2 minutes at the end of the cooking time.
Storage instructions:
- You can store the leftover stuffed mushrooms 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 (180°C) for 10-15 minutes until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh parsley and lemon wedges for a pop of color.
- You can also serve them on individual plates with a side salad for a complete meal.
Garnishes:
- Fresh parsley or chopped chives are great garnishes for these stuffed mushrooms.
Pairings:
- These stuffed mushrooms pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A side salad with mixed greens and a vinaigrette dressing would complement these stuffed mushrooms well.
- You can also serve them with roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the cheese and bacon mixture is too dry, you can add a tablespoon of olive oil or butter to moisten it.
- If the stuffed mushrooms are too watery, you can drain the excess liquid before baking them.
Food safety advice:
- Make sure to wash your hands and surfaces thoroughly before handling food.
- Always cook mushrooms thoroughly to avoid foodborne illness.
Food history:
- Queijo Prato is a type of cheese that originated in Brazil and is commonly used in Brazilian cuisine.
Flavor profiles:
- These stuffed mushrooms are savory and cheesy with a hint of smokiness from the bacon.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer or a side dish at your next dinner party or gathering.
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