Provoleta and Bacon Stuffed Mushrooms (Champiñones Rellenos de Provoleta y Tocino)
Champiñones Rellenos de Provoleta y Tocino, or Provoleta and Bacon Stuffed Mushrooms, are a delicious appetizer that combines the flavors of melted provoleta cheese and crispy bacon stuffed inside tender mushrooms. This recipe is a popular dish in Argentinian cuisine, perfect for entertaining or as a savory snack.
Ingredients
- 12 large mushrooms, stems removed
- 200g provoleta cheese, cut into small cubes
- 8 slices of bacon, cooked and crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Brush the mushroom caps with olive oil and season with salt and pepper.
- Stuff each mushroom with provoleta cheese and top with crumbled bacon.
- Place the stuffed mushrooms on a baking sheet and bake for 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 5g
- Protein
- 10g
- Fat
- 14g
Supplies
Baking sheet Brush for oil
Tools
Oven
Serving suggestions
Serve the Champiñones Rellenos de Provoleta y Tocino as a starter for a dinner party or as a tasty appetizer for a casual gathering. They pair well with a glass of Malbec wine.
Tips & tricks
For a smoky flavor, you can also grill the stuffed mushrooms instead of baking them in the oven.
Cost
$15