How To make Garlic Stuffed Mushrooms
12 Medium Mushrooms
3 T Unsalted Butter
2 Scallions, Sliced
1 1/2 T Coarsely Ground Pecans
1 1/2 T Fresh Parmesan Cheese grated
1 1/2 T Bread Crumbs
1/4 c Garlic Bechemel
Salt (To Taste) Freshly Ground White Pepper Cayenne Pepper 4 T Unsalted Butter
4 T Unbleached All-purpose Fl
GARLIC BECHAMEL:
2 1/2 c Scalded Milk (More or less,
-depending on the thickness) Salt and Freshly Ground -White Pepper To Taste 1 lg Egg At Room Temperature
Garlic Puree From 3 Large -Heads Of Roasted Garlic Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary.
How To make Garlic Stuffed Mushrooms's Videos
Vegetarian Stuffed Mushrooms
These Vegetarian Stuffed Mushrooms are the perfect way to start your meal. The appetizer is healthy, flavorful, and so easy to make. Stuffed with onions, garlic, chopped mushroom stems, and parmesan cheese, you’ll have everyone reaching for more.
Full Recipe:
Stuffed mushrooms are the perfect finger food appetizer. They’re so easy to make and so fun to eat! These stuffed mushrooms are a classic recipe that works for parties, date night, or just as a regular weeknight side dish.
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Cheesy Garlic Butter Mushroom Stuffed Chicken
Calling ALL Garlic Mushroom lovers… Garlic butter mushroom stuffed chicken with an optional creamy garlic parmesan sauce!
RECIPE:
Cheese Stuffed Mushrooms Recipe | How To Make Stuffed Mushroom
We are sharing how to make cheese stuffed mushrooms. You can stuff just about anything into mushroom caps, but this combination of melty cheese and butter is our favorite.
You'll need
400 g button mushrooms
150 g shredded cheese
Butter
Salt
Parsley
We love using cheddar or mozzarella but processed cheese, feta or even creamier cheeses will all work. Of course, a combination of different cheeses is a great idea, too!
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Garlic Cheese Stuffed Mushrooms Recipe - Mushroom Recipe - Easy n Simple
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Garlic n Cheese Stuffed Mushrooms Recipe - Super Easy & Tasty
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Creamy Spinach-Stuffed Mushrooms
Here is what you'll need!
Creamy Spinach-Stuffed Mushrooms
Serves 5 (makes 20 mushrooms)
INGREDIENTS
20 medium-sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 ounces cream cheese
Salt
Pepper
¼ cup bread crumbs
¼ cup parmesan
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Remove the stems from the mushrooms. Place the top half on a baking sheet and mince the stems.
3. Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
4. Add the spinach, cook until it wilts, and add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well combined
5. Take a spoonful of the spinach mixture and fill each mushroom top.
6. Mix bread crumbs and parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
7. Bake for 12-15 minutes or until golden brown.
8. Enjoy!
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Cheese Stuffed Mushrooms | Stuffed Mushrooms With Cheese And Garlic Herb Butter
Cheese Stuffed Mushrooms is an Italian style appetizer recipe made with mushrooms, cheese and herb butter. It is the perfect recipe to go with parties and get-togethers. Stuffed mushrooms are a fairly easy recipe to make and hardly takes 30 minutes to prepare. These stuffed mushrooms are a flavour bomb, packed with loaded bubbling mozzarella cheese and its sizzling butter, you just cannot resist yourself. This mushroom recipe will make you lick your fingers and keep you asking for more! Try out this super delicious recipe today!
Stuffed Mushrooms is an easy recipe to make for dinner parties or as an appetizer for a family get-together. Adding cheese to the mushroom makes them creamy and cheesy which cuts through the earthiness of the mushroom. Garlic and herb butter is made with melted butter, garlic, salt, pepper, oregano, coriander and chilli flakes. The garlic and herb butter is drizzled over the cheese stuffed mushrooms and baked in the oven. It gives the mushrooms with cheese and great aroma and taste to the dish.
Do try this stuffed mushroom recipe and let us know in the comments below how you like it and what would you like to see next.
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