Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1/2 cup diced szalonna (Hungarian bacon)
- 1/2 cup diced bacon
- 1/2 cup diced onion
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Skillet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a skillet, cook the szalonna and bacon over medium heat until crispy.
3. Add the onion to the skillet and cook until softened.
4. In a mixing bowl, combine the cooked bacon mixture, breadcrumbs, Parmesan cheese, parsley, salt, and pepper.
5. Stuff each mushroom cap with the bacon mixture and place on a baking sheet.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories per serving: 180
- Total fat: 12g
- Cholesterol: 30mg
- Sodium: 360mg
- Total carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Regular bacon can be used instead of szalonna.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped garlic to the bacon mixture for extra flavor.
- Use different types of mushrooms, such as portobello or shiitake.
- Add chopped nuts, such as walnuts or pecans, to the bacon mixture for crunch.
Tips and Tricks:
- Make sure to remove the stems from the mushrooms before stuffing.
- Use a small spoon to stuff the mushrooms with the bacon mixture.
- If the mushrooms are too wobbly, slice a small piece off the bottom to make them stand upright.
Storage Instructions:
- Store any leftover stuffed mushrooms 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 375°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Arrange the stuffed mushrooms on a platter and garnish with chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting Advice:
- If the mushrooms are too watery, remove excess moisture by placing them on a paper towel before stuffing.
Food Safety Advice:
- Make sure to cook the bacon mixture thoroughly before stuffing the mushrooms.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food History:
- Szalonna is a type of Hungarian bacon that is made from pork belly.
Flavor Profiles:
- Savory, salty, and slightly smoky.
Serving Suggestions:
- Serve as an appetizer or as a side dish.
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Region: Hungarian