Ingredients with Measurements:
- 24 large mushrooms, stems removed
- 1 pound ground turkey
- 6 slices turkey bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Skillet
- Spoon
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a skillet, cook the ground turkey over medium heat until browned. Drain any excess fat.
c. In a mixing bowl, combine the cooked turkey, crumbled turkey bacon, shredded cheddar cheese, chopped green onions, breadcrumbs, grated Parmesan cheese, olive oil, salt, and pepper.
d. Mix well until all ingredients are evenly distributed.
e. Stuff each mushroom cap with the turkey and cheese mixture.
f. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
g. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
This recipe makes 24 stuffed mushrooms, serving size is 2 mushrooms per person.
Nutritional information:
Calories: 110
Fat: 7g
Saturated Fat: 2g
Cholesterol: 30mg
Sodium: 170mg
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Ground turkey can be substituted with ground chicken or ground beef.
- Turkey bacon can be substituted with regular bacon or vegetarian bacon.
- Cheddar cheese can be substituted with any other type of shredded cheese.
- Green onions can be substituted with chopped shallots or regular onions.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parmesan cheese can be substituted with any other type of grated cheese.
Variations:
- Add chopped spinach or kale to the filling for extra nutrition.
- Use different types of mushrooms, such as portobello or shiitake.
- Add chopped herbs, such as parsley or thyme, to the filling for extra flavor.
- Top the stuffed mushrooms with a dollop of sour cream or Greek yogurt before serving.
Tips and tricks:
- Make sure to remove the stems from the mushrooms before stuffing them.
- Use a spoon to gently scoop out the inside of the mushroom cap to create more room for the filling.
- If the filling is too dry, add a tablespoon of milk or cream to moisten it.
- If the filling is too wet, add more breadcrumbs to absorb the excess moisture.
Storage instructions:
Leftover stuffed mushrooms can be stored 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 for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with chopped parsley or chives.
Garnishes:
Chopped parsley, chives, or sour cream.
Pairings:
Serve the stuffed mushrooms with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the mushrooms release too much liquid during baking, drain the excess liquid before serving.
- If the filling is too dry, add a tablespoon of milk or cream to moisten it.
- If the filling is too wet, add more breadcrumbs to absorb the excess moisture.
Food safety advice:
Make sure to cook the ground turkey to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Stuffed mushrooms have been a popular appetizer since the 1950s, and have been adapted to include a variety of fillings, such as seafood, cheese, and meat.
Flavor profiles:
The combination of turkey bacon, cheddar cheese, and mushrooms creates a savory and satisfying flavor profile.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or as a main course with a side salad or roasted vegetables.
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