OVERSTUFFED MUSHROOMS
same as title
Easy Boursin Stuffed Mushrooms Appetizer #appetizers #appetizer #fingerfood #chicken #cooking
2 lb small and firm cremini or button mushrooms the
cheese filling is rich, so smaller mushrooms are better
* 1 tbsp butter
* '2 small yellow onion minced
* Salt and Freshly cracked black pepper to taste
* 1 (5.2 oz) package of garlic and herb Boursin cheese
softened to room temperature
* 1/2 cup panko crumbs
*4 tbsp fresh parmesan finely grated
* 1 heaping teaspoon chili flakes
* 2 tbsp fresh parsley finely chopped
* 1 tbsp olive oil
1. Preheat oven to 350 F degrees.
2. Clean mushrooms by wiping down with a damp cloth,
remove stem, and set aside. (do not throw away the
stem).
3. Finely chop the mushrooms stems and onions
4. In a pan sauté mushroom stems and onions in butter.
Cook 4-5 minutes until soft. Season with cracked black
pepper and salt . Set aside
5. In a small bowl mix : panko bread crumbs, Parmesan
cheese, parsley and chili flakes and mix well.
6. In a separate bowl add the sauted mushroom mixture,
the Boursin cheese, 1/2 teaspoon of salt and pepper and
1/2 (only half ) of the panko mixture ( other half is for
dipping the mushroom in as a topping.)
7. Now overstuffed ( so there is a cap of cheese to dip
into panko )each mushroom and then dip the cheesy top
into the remaining panko bread crumbs mixture
Place on a baking dish/ pan and cook for 20 minutes or
until tender and cheese is gooey
9. Serve with beer , wine or cocktails and watch them
disappear!
#appetizers #appetizer #fingerfood #cocktail
#huffposttaste #party #holiday #chrismas #boursin
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Fluffy Mushroom Buns
(Makes 8)
Dough:
(Use 1/2 of the recipe below)
2 1/2 cups all-purpose flour
1 cup warm water
1 teaspoon yeast
2 tablespoons sugar
pinch salt
1 teaspoon coconut oil
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Filling
250 grams mushrooms
1 tablespoon soy sauce
1/2 teaspoon sugar
1 teaspoon garlic minced
2 teaspoons cornstarch with 3 tablespoons water
Cookware:
White Cast Iron Set: US:
UK:
Steamer:
White Marble Pan Set:
Induction Stove:
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Stuffed Mushrooms with Sun-dried Tomato Paté
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Description:
Visit to see more easy raw food recipes. In this video, raw food chef and author Jennifer Cornbleet shows you how to prepare a beautiful platter of Stuffed Mushrooms, a recipe from her book Raw Food Made Easy for 1 or 2 People.
You can eat stuffed mushrooms anytime, but they're especially good for bringing to parties and gatherings. In this raw food demonstration video, Jennifer shows you how to prepare elegant Stuffed Mushrooms, a fancy finger food that people generally don't eat often and are always happy to indulge in...especially when they're nutritious as well as tasty.
Stuffed mushrooms are often filled with cheese, meat, and breadcrumbs. They're tasty, but the high fat and calorie count make them hard to swallow. Jennifer demonstrates how to replace the traditional stuffing with a satisfying sunflower seed-based, raw sun-dried tomato pate that you make with a food processor.
This pâté is wonderfully seasoned and makes just about the ideal complement for mushrooms. First Jennifer shows you how to soak sunflower seeds. She explains why this step is important both in terms of the consistency of the recipe and the digestibility of the finished dish.
Then Jennifer moves on to one of her favorite raw ingredients, sun-dried tomatoes which add color and flavor to this dish. She explains how to re-hydrate them, if necessary, and the option of choosing ready-to-serve oil-packed sun-dries.
You'll get a rundown of some of Jennifer's favorite flavor boosters as she adds lemon, water, garlic, and other seasonings before processing. She also adds onion and parsley to the mix, and explains how to pulse your processor to maintain the right consistency.
Jennifer's pate can be made in advance and there are many ways to serve it, including as a stuffing. Jennifer's talks about raw finger foods and hors d'oeuvres and explains some of the reasons why Stuffed Mushrooms are such a hit.
You'll learn about cremini and Portobello mushrooms as Jennifer presents them on-camera to describe their unique flavors. She shows you how to clean a Portobello and how to remove the stem and any rough bits from the inside.
The next step is a simple tamari marinade. Jennifer explains how to know when you mushrooms are done, as well as how to drain off excess marinade so that your guests don't wind up covered in tamari!
To conclude, Jennifer shows you how to fill your mushrooms, garnish them, and serve them to your guests for maximum enjoyment.
These savory bites are perfect as party hors d'oeuvres, but they're so good, you'll want to be sure to make extra so you have some to snack on when the party's over!
Stuffed Mushrooms
Sun-dried Tomato Paté
Raw food
Raw Dinner
Jennifer Cornbleet
Eating Raw
Raw Mushrooms
Stuffed mushrooms and eggs
Directions: use 2 left over stuffed mushrooms, slice and sauté in about 2 teaspoons of butter add in 2 eggs, cook until on longer wet.
Spinach Artichoke Dip Stuffed Mushrooms
Two classic appetizers in one! Creamy and tangy spinach and artichoke dip stuffed inside roasted savory mushrooms with a crunchy topping. Pairs perfectly with a Pinot Noir from @SIPtheGoodLife.
???? PRINTABLE ????
???? INGREDIENTS ????
1 pound medium-sized mushrooms
4 ounces cream cheese, softened
⅓ cup frozen chopped spinach, thawed & drained
⅓ cup chopped artichoke hearts
¼ cup sour cream
¼ cup grated parmesan cheese
3 garlic cloves, minced
½ teaspoon sea salt
¼ teaspoon black pepper
⅓ cup Panko breadcrumbs
???? INSTRUCTIONS ????
Preheat oven to 375 degrees F.
Prepare the mushrooms, yo! There’s a lot of myths out there on how you shouldn’t wash mushrooms and if you do, you have to use a toothbrush. I call BS. You can wash mushrooms! See my video on how to clean mushrooms.
Remove the stems from the 1 pound of mushrooms. You can chop them up and include them in the stuffing if you like. I am freezing mine for future soup stock. If you do use the mushroom stems, chop and cook them down before adding them to the stuffing.
Place the mushrooms on a quarter-sized baking sheet, gills side up.
How to store mushrooms: Place mushrooms in a brown paper bag. This will absorb any excess moisture and prevent them from getting slimy and spoiling.
Add the 4 ounces cream cheese, ⅓ cup spinach, ⅓ cup artichoke hearts, ¼ cup sour cream, ¼ cup parmesan cheese, 3 garlic cloves, ½ teaspoon sea salt, and ¼ teaspoon black pepper to a mixing bowl. Mix until the spinach artichoke dip stuffing is well combined. Pro tip: the finer the chop on the spinach and artichoke hearts the easier the shrooms will be to stuff.
How to store sour cream: Store it in the coldest part of your fridge. It will keep for a week past the Best By date if unopened, and 2 weeks once opened. You can freeze it for up to 2 months. Here are all of my storage tips.
Transfer the spinach artichoke dip stuffing to a piping bag (or any plastic bag), press the stuffing down and into one corner. Trim off that corner so you have a ½-inch sized whole to pipe the stuffing through.
Pipe the stuffing into each of the mushrooms, overstuffing them as needed. You may end up with some leftover stuffing. Try it spread over a crusty piece of toast. Yum!
Fill a shallow bowl with ⅓ cup Panko breadcrumbs. Dip the stuffing side of the mushrooms into the breadcrumbs such that they are fully coated. If you want a crispier topping, mix 1 tablespoons of olive oil into the breadcrumbs before dipping the mushrooms.
Place mushrooms back onto the baking sheet. Place the baking sheet in the oven and bake for 20 minutes. Broil on high for a minute or until the breaded tops are golden brown.
Enjoy immediately. That crunchy topping will not keep if refrigerated.
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???? HASHTAGS ????
#stuffedmushrooms #appetizer #recipevideo #mushroom #winepairing