How to make RED LOBSTER'S | Seafood Stuffed Mushrooms
Large button mushrooms stuffed with Lobster, Shrimp, Scallops and Tilapia in an herbed breadcrumb mixture and topped with Monterey cheese. Other online recipes for this dish contain crab, but there is actually NO crab in the stuffed mushrooms at Red Lobster! How do I know? Because this recipe comes from the Kitchen Manager at one of the RL Tampa locations. Great for holiday entertaining as an appetizer or side dish. So delicious. Enjoy and thanks for watching. Cheers, love y'all!
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Holiday Appetizer ** Stuffed Mushrooms***
Here's a quick and easy holiday appetizer.
You can use it for dinner parties, or just a snack.
Enjoy!!
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Shrimp Stuffed Mushrooms- How to Make Stuffed Mushrooms
FINALLY! Couldn't Wait To Share, So You Can Try These CHEESY SHRIMP LOADED STUFFED MUSHROOMS!
These absolutely Melt In Your Mouth! Also great addition for Any Dinner or Appetizer!! We hope you Enjoy! If you make these Leave a Comment below, and Let us know How you like them!
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Baked Stuffed Mushrooms With SEAFOOD You'll Never Forget | Appetizer
Highly Recommend You SAVE this Flavourful Appetizer - Baked Stuffed Mushrooms With SEAFOOD gratinated with mozzarella cheese! The savory combination of SHRIMP, CALAMARI, mushrooms & garlic creates a rich, delicate taste you'll never forget!
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Alex Guarnaschelli's Stuffed White Mushroom Caps | Alex's Day Off | Food Network
Stuffed mushrooms are the perfect addition to your holiday dinner menu!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed White Mushroom Caps
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 40 min
Prep: 35 min
Inactive: 10 min
Cook: 55 min
Yield: 6 to 8 servings
Ingredients
Stuffing:
1/8 cup extra-virgin olive oil
1 small bunch fresh thyme, tied together with a string
1 yellow onion, peeled and finely diced
Kosher salt and freshly ground black pepper
2 small cloves garlic, peeled and grated on a microplane
1/2 teaspoon ground cumin
12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
1/4 cup dry vermouth
1 cup sour cream
1/3 cup grated Parmesan, divided
Mushroom bottoms:
4 tablespoons unsalted butter
18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed
Salt and freshly ground black pepper
1/2 cup dry vermouth
2 tablespoons toasted bread crumbs
1 tablespoon balsamic vinegar, for finishing
Directions
Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
Preheat the oven to 350 degrees F.
When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.
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Alex Guarnaschelli's Stuffed White Mushroom Caps | Alex's Day Off | Food Network
Easy Stuffed Mushrooms
Heyyy ya'll! I'm back with another 20 minute cooking tutorial. This time with a lil something different. I love carbs and dairy...but I try to be conscious of my intake from time to time. These stuffed Portobello Mushrooms are so good-and they're carb/guilt free =) Make them vegan without the addition of cheese or keep it-if you'd like. Hope you enjoy.
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