Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1 cup Queijo do Serro cheese, grated
- 6 slices of bacon, cooked and crumbled
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms with a damp cloth and remove the stems.
3. In a mixing bowl, combine the grated Queijo do Serro cheese, cooked and crumbled bacon, breadcrumbs, olive oil, salt, and black pepper.
4. Stuff each mushroom cap with the cheese and bacon mixture.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and sprinkle with fresh chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe makes 24 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
Calories per serving: 120
Total fat: 9g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 240mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- Any type of cheese can be used instead of Queijo do Serro cheese.
- Turkey bacon can be used instead of regular bacon.
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped garlic to the cheese and bacon mixture for extra flavor.
- Add chopped spinach or kale to the cheese and bacon mixture for extra nutrients.
- Use different types of mushrooms, such as portobello or shiitake.
Tips and tricks:
- Make sure to remove the stems from the mushrooms so there is enough room to stuff them.
- Use a spoon to gently press the cheese and bacon mixture into the mushroom caps.
- If the mushrooms are too small, use more of them to make up for the size difference.
Storage instructions:
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the stuffed mushrooms on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed mushrooms on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh chopped parsley or cilantro
- Lemon wedges
- Red pepper flakes
Pairings:
- Serve with a crisp green salad for a light meal.
- Serve with a side of roasted vegetables for a heartier meal.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the cheese and bacon mixture is too dry, add a little more olive oil to moisten it.
- If the mushrooms are too small, use more of them to make up for the size difference.
Food safety advice:
- Make sure to wash your hands before handling any food.
- Make sure to cook the bacon thoroughly before adding it to the cheese mixture.
Food history:
- Queijo do Serro is a type of cheese from the region of Serro in Minas Gerais, Brazil. It is a semi-hard cheese made from raw cow's milk and has a slightly tangy flavor.
Flavor profiles:
- The Queijo do Serro cheese adds a slightly tangy and nutty 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 main course.
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Region: Portuguese