Best Stuffed Mushrooms Recipe
alrighty, chef buck here and today we're
going to stuff some mushrooms
I got some white button mushrooms and
some crimini mushrooms here the
nice thing about these is it there's
already a lot of space in there so when
you pop out a little stem you've also
you've already you know it's already
kind of dug out a little bit or we might
see it out a little bit more whereas if
these a button mushrooms you know they
don't have as much space in there so you
so will definitely want to dig those out
a little bit and in fact I probably said
some of these stems aside so that I'm
not put I'm not just stuffing my
mushroom back up with just mushrooms
looks and I split that one all together
would you know life is like that like a
spool of those tiny tragedies just get
over so you just pop out the little stem
sometimes you just have to believe in
yourself see these these little crimini
mushrooms they don't they don't have any
any spider backbone I just give it up oh
no problem so we'll cut some of this out
of here give us a little bit more room
yeah we want that feeling you know and
i'm gonna i'm going to use some of this
that i'm digging out here as we're going
to chop it up and mix it with some
cheese and other ingredients that's a
lot oh yeah but i'm going to pull some
of the sound we're not going to use all
that i mean we could use all of it but i
would rather put more cheese and parsley
and garlic and whatnot in there you'll
use a spoon use a knife whatever it
takes try to be careful not to rupture
the size of your mushrooms because that
will cause a little bit of leakage with
your fillings which won't be the end of
the world I mean we all suffer leakage
at some point in our lives especially as
you get older what I mean with mushrooms
ok so I'm going to take these mushrooms
that I've already dug out and I'm just
going to throw them in this bowl and I'm
going to do it upside down so I get a
lot of oil on the outside and you always
really gotta soak up in
quite readily I'm just going to put a
little bit of olive oil on here and eat
this thing to do this with my hand I'll
just run it around there and kind of
cover him up a little bit so you put the
tops up because you know how quick it's
going to throw up me get it so that the
oil to the pool inside my mushrooms I
kind of want cover the outside of the
mushrooms a little light coating of oil
a little fast different yeah exactly
boom so my mushroom caps are ready now
I'm going to prepare my filling I'm
going to go ahead and take some of these
stems out and I'll use these for soup or
I'll use them in an omelet or something
like that but I don't want to stuff the
mushrooms right back up with a bunch of
mushroom so I'm just going to use it for
something else but i will use some of
this mushroom but i'm going to give it a
little chopper and i also got this one
mushroom that I busted up when I was
digging it out so I machaon that up to
the back in the bowl it is this you can
add whatever you want you know what
adding is always a good idea kind of a
binding agent of course we're going to
put cheese into not going to do a couple
of different kinds of silly so we're
going to start off super simple just an
egg a little chopped parsley and then
some garlic now I got like six cloves of
garlic here dr. got it I've got a missed
really well because it's just going to
bake in the oven we're not sauteing this
garlic this is raw garlic going in here
so we want to chop up super fun so that
would be dispersed more readily
throughout our mushroom caps and then I
got some Parmesan cheese boom quite a
little bit of it and i'm not paying too
much attention to how much feelings i'm
putting in here and i'm not going to put
in any salt because the Parmesan cheese
has a lot of a lot of salted and already
so we'll go ahead and give it a moosh up
and this is just a very simple filling
and i'm going to go ahead and throw this
and some of my mushroom caps but before
I go any further with that I'm going
we're
breadcrumbs on here or we're going to
get our breadcrumbs rate is I'm going to
have our filling them in top of bread
crumbs but the problem with a stuffed
mushrooms a lot of time is there's just
too mushy gushy you know so they're
having a nice crispy bread crumb topping
makes them a lot more appealing in fact
we're also going to put some nuts and
some of the filling a little bit later
which is going to give it even more
crunch boom going to melt up some butter
real quick all right so our butter is
melted up I got some panko bread crumbs
and basically we're just going to throw
our panko into the butter here so panko
will instantly soak up the butter and
then will I had a nice little flavor to
our bread crumbs it will also help us
you out Brown up and look more beautiful
on top of our luxury so with this 3,000
per second go back to our going boom and
we'll start to a step our mushrooms so
I'm going to stop them and come on up on
a rack now the thing is with mushrooms
they have a lot of moisture room so they
tend to lose water while you're cooking
on them and if you just got him on a
flat pan they're going to sit in that
water and this stay bushes think we put
them on a rack and then we'll uh they'll
bake a little better and now they're not
going to get crispy but they'll be less
moist I'm going to step up the white
lessons with this simple little mix of
parsley garlic and egg and cheese so
just get it nice and stuffed in there
you know a little bit of a mountain on
top boom and then I'm just going to
press it into my breadcrumbs get me a
little crunchy topping will sit on our
rack nice wave are simply going on
that's it Henry Ford started off in the
duck mushroom business before we move on
cars mmm I'm pretty sure that's true all
right so then we have six kind of simple
little ones there but now I'm going to
change by filling up a little bit what
come on over here yeah i'm going to
throw some blue cheese in here oh yeah
going to make it even cheesier and the
good thing about blue cheese is it's
nice and creamy and cruel how a cooling
effect which is good because I might
throw some hot sauce in there hello
Frank's hot sauce so we got blue cheese
and hot sauce so this is almost going to
be like a buffalo stuffed mushrooms and
I'm going to put some nuts in here you
know the breadcrumbs are going to help
to make it kind of crunchy give it a
little more texture but these are just
some cashews that chopped up a little
bit that's going to give it a lot more
crunch I'll throw this in here nice and
stuffed up overly stuffed up and here
see I've got so much stuffing in here
you don't have to press this in here you
can just hold it like this here and just
take some of the breadcrumbs and smash
it on like that if you want to get it
more bread crummy you know but whatever
you want to do see how much more bricks
so I'm gonna look at the breadcrumb
mounded up on them but whatever is
easier for you there's no wrong way to
stuffed mushrooms but you're going to
have to get your you're going to have to
get a little messy with your hands for
the best stuffed mushrooms still be
afraid of manhandling these things
alrighty so there we got our mushrooms
stuffed up we've got them on our little
rack I got my oven preheated then we're
going to slide it in here and we'll
check on it just a little bit see you
live I've only been cooking or not 375
but I think that's long enough a half
hour at 375 that's going to be went oh
boy no time but they're sitting up on
this rack so they're not down in the
gooey goo and I didn't treat this rack
with anything you know I didn't put in
the oil or anything on there any kind of
spray and I didn't put any tin foil down
below you could do that too but it's not
really a mess to clean up it just comes
off very easily and I'm cheap but if
you've got 10 pull-ups they're not shut
up but i'm going to go ahead and leave
these longer a couple of minutes before
we eat one because if i throw one in my
mouth right now boom it's going to be
all Bolton
lobbying there and you can't take the
rest exactly so we'll hold off for me
money goes bit about five minutes so
they should definitely be cooled down
and up so like I said you can put
whatever kind of fillings in there you
want but i think the nuts just had a
great texture sometime you know if
they're just mushy gushy but the bread
crumbs in the nuts make them how I like
them so what he goes a long way yeah
that's like that blue cheese and hot
sauce mixture is really good alright
this is a bite sized one so I'm to wait
for her mMmmm that has a blue cheese in
it oh you're supposed to be camera girl
not scarf it down more so there you have
a boom stuffed mushroom recipes super
easy but you know if you want to print
this recipe go to my new channel calm
you can print all the recipes there
there's a link down below you were to
try thanks for watching all our stuff
appreciating will see in the future
buh-bye haha no necesita has a bone
Appetit
This stuffed mushrooms recipe makes a great appetizer and party dish --and it's pretty easy to make a bunch of these stuffed mushrooms at one time. Stuffed mushrooms are often filled with freshly grated Parmesan, garlic, and herbs, but it's a super versatile recipe...so experiment with your favorite flavors; I personally like a blue cheese and hot sauce combo thrown into the filling, and chopped nuts and toasted breadcrumbs can add a much needed crunchiness. A printable copy of this stuffed mushrooms recipe and more tips on how to prepare it can be found at http://www.myfoodchannel.com/stuffed-mushrooms-recipe/ Give this stuffed mushroom recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/ Connect with this media to catch all of my videos...thanks: MY OTHER YOUTUBE CHANNEL: http://www.youtube.com/user/buckredbuck FACEBOOK http://www.facebook.com/buckredbuck TWITTER https://twitter.com/buckredbuck INSTAGRAM https://www.instagram.com/buckredbuck/ GOOGLE+ http://plus.google.com/u/0/109193261972985167770/posts PRINT RECIPES AT MY WEBSITE: http://www.myfoodchannel.com/ RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnderTheRock What You Need for This Stuffed Mushrooms Recipe 12-15 MUSHROOMS ½ cup PANKO BREADCRUMBs 1 TBSP BUTTER some OLIVE OIL filling mixture like... ½ cup PARMESAN CHEESE ½ cup BLUE CHEESE 4-6 cloves GARLIC (finely chopped) ½ cup PARSLEY (chopped) ½ cup CASHEWS (chopped) some HOT SAUCE SALT and PEPPER (to taste) ...but fillings are optional How To Make Stuffed Mushrooms Buy whole mushrooms that are uniform in size; I buy mushrooms that are not already pre-packaged, so I can select the best. Choose mushrooms that are firm and dry and store in the fridge in a paper sack until you are ready to use them. Before using, clean mushrooms with a damp towel. remove the stems and use a knife or spoon to open the mushroom center and create more room for the stuffing. Take your time preparing the mushroom caps to avoid splitting them. I often set aside some of the stems to use in other recipes, while reserving some to chop and mix with the stuffing. Coat the mushroom caps lightly with olive oil and set aside. In a bowl, combine some of the chopped stems and whatever fillings you desire. I often use an egg, minced garlic, freshly grated parmesan, and fresh chopped parsley with my filling, but the variations are endless. Blue cheese is fantastic in stuffed mushrooms. For added crunchiness, nuts are a great idea. I find that chopped cashews work very well. I'll often add ingredients to the stuffing mix as I stuff the mushrooms, which makes for a nice variety of flavors. Spoon the filling into the mushroom cap. In a skillet, melt butter and add panko breadcrumbs. The breadcrumbs will soak up the butter and flavor. Top stuffed mushrooms with panko breadcrumbs and place on a rack over a baking sheet. Place stuffed mushrooms in an oven pre-heated to 375 degrees F. and bake for approximately 30 minutes or until the breadcrumb topping is nicely toasted. Serve warm. Give this stuffed mushrooms recipe a try, and let me know what you think, and bon appétit!