Ingredients with Measurements:
- 12 large mushrooms
- 4 slices of bacon, chopped
- 1/2 cup of grated Tolminc cheese
- 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
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. In a skillet, cook the chopped bacon until crispy. Remove from the skillet and set aside.
4. In a mixing bowl, combine the grated Tolminc cheese, breadcrumbs, chopped parsley, and cooked bacon. Mix well.
5. Stuff each mushroom cap with the cheese and bacon mixture.
6. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
7. Season with salt and pepper to taste.
8. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 300mg
Total carbohydrates: 7g
Dietary fiber: 1g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Tolminc cheese.
- If you don't have breadcrumbs, you can use crushed crackers or panko breadcrumbs instead.
- You can use turkey bacon instead of regular bacon for a healthier option.
Variations:
- You can add chopped garlic or onion 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 spinach or kale to the cheese and bacon mixture for a healthier option.
Tips and tricks:
- Make sure to remove the stems from the mushrooms carefully to avoid breaking the caps.
- You can use a spoon to stuff the mushrooms with the cheese and bacon mixture.
- You can prepare the stuffed mushrooms in advance and refrigerate them until ready to bake.
Storage instructions:
- Store any 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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed mushrooms on a platter and garnish with fresh parsley or chives.
Garnishes:
- Fresh parsley or chives
Pairings:
- These stuffed mushrooms pair well with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Green salad
Troubleshooting advice:
- If the cheese and bacon mixture is too dry, you can add a little bit of olive oil or melted butter to moisten it.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the cheese mixture.
- Store any leftover stuffed mushrooms in the refrigerator and consume within 3 days.
Food history:
- Tolminc cheese is a traditional Slovenian cheese made from raw cow's milk. It has a nutty and fruity flavor and is often used in traditional Slovenian dishes.
Flavor profiles:
- The Tolminc cheese and bacon mixture is savory and rich, with a nutty and smoky flavor.
Serving suggestions:
- Serve these stuffed mushrooms as an appetizer or a side dish.
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Region: Slovenian