Ingredients with Measurements:
- 12 large mushrooms, stems removed
- 1/2 cup Sappada cheese, grated
- 1/2 cup bacon, cooked and crumbled
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Sappada cheese, bacon, breadcrumbs, Parmesan cheese, garlic, and salt and pepper to taste.
3. Spoon the cheese and bacon mixture into the mushroom caps, filling each one generously.
4. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
This recipe makes 12 stuffed mushrooms, serving 4-6 people as an appetizer.
Nutritional information:
Calories per serving: 105
Fat: 8g
Protein: 6g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 220mg
Substitutions for ingredients:
- Sappada cheese can be substituted with any other type of cheese that melts well, such as mozzarella or cheddar.
- Bacon can be substituted with cooked sausage or ham.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped herbs such as parsley or thyme to the cheese and bacon mixture for added flavor.
- Substitute the mushrooms with bell peppers or zucchini boats for a low-carb option.
- Add diced tomatoes or sun-dried tomatoes to the cheese and bacon mixture for a burst of flavor.
Tips and Tricks:
- Make sure to remove the stems from the mushrooms before stuffing them to create more room for the filling.
- Use a spoon to gently press the filling into the mushroom caps to ensure they are fully stuffed.
- For a crispier topping, broil the stuffed mushrooms for 1-2 minutes after baking.
Storage Instructions:
Leftover stuffed mushrooms can be stored 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 at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Arrange the stuffed mushrooms on a platter and garnish with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve these stuffed mushrooms with a crisp green salad or alongside a charcuterie board for a delicious appetizer spread.
Suggested Side Dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- Garlic bread or crostini
- Creamy polenta or mashed potatoes
Troubleshooting Advice:
- If the cheese and bacon mixture is too dry, add a tablespoon of olive oil or milk to moisten it.
- If the mushrooms release too much liquid during baking, use a paper towel to gently blot the excess liquid before serving.
Food Safety Advice:
- Make sure to wash the mushrooms thoroughly before using them.
- Store leftover stuffed mushrooms in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
Sappada cheese is a type of cheese that originated in the Italian town of Sappada, located in the Dolomite Mountains. It is a semi-hard cheese with a nutty flavor and is often used in traditional Italian dishes.
Flavor Profiles:
The Sappada cheese and bacon stuffing creates a savory and rich flavor profile that pairs perfectly with the earthy taste of the mushrooms.
Serving Suggestions:
Serve these stuffed mushrooms as an appetizer at your next dinner party or as a delicious snack for game day.
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Region: Italian