THE BEST Stuffed Mushroom Recipe For Thanksgiving! | EASY Side Dish
These easy and delicious sausage Stuffed Mushrooms are the perfect appetizer or side dish for any party or holiday feast!
INGREDIENTS
• Baby portobello mushrooms, about 1.5 lb or enough to cover a sheet pan without overcrowding, bottom trimmed and stems removed. Reserve trimmings and stems.
• 1-2 carrots, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 2 scallions, coarsely chopped
• 5-7 garlic cloves, crushed
• 1 shallot, coarsely chopped
• a small bunch of fresh herbs (rosemary, sage & thyme), stems removed and finely chopped
• a few sprigs fresh parsley, stems removed and finely chopped
• 1-2 tsp white wine vinegar
• 1-2 tablespoons dry white wine
• 1-2 tsp chicken bouillon paste
• 1 lb Italian sausage, casing removed and crumbled
• 1-2 tbsp olive oil
• salt & pepper
• 8 oz Monterey jack cheese, shredded
• 2 cups seasoned panko breadcrumbs
• 2 eggs
• 1 tsp paprika
DIRECTIONS
1. Trim mushroom bottoms by running the tip of a paring knife around the rim to clean up the bottom of the mushroom for the stuffing. Remove the stems by gently twisting the stem. Reserve mushroom trimming for stuffing.
2. Finely chop carrots, celery, red bell pepper, scallions, garlic, shallots, and about 1-1.5 cups of the mushroom trimmings in a food processor.
3. Preheat oven to 385F, convection setting on if you have that option.
4. In a sauté pan over medium high heat, add oil and brown crumbled sausage. Break up sausage into a fine crumble with a wooden spoon as it browns. After fully browned, remove with a slotted spoon and set aside.
5. Reduce heat to medium and add processed vegetable to pan, cook for 3-5 min or until vegetable begin to soften. Season with salt & pepper.
6. Add white wine vinegar, white wine and chicken bouillon paste. Mix in bouillon paste, cook for 1-2 min and let some of the liquid evaporate slightly. Add chopped fresh herbs and mix again. Remove from heat and let cool for a few minutes.
7. In a large mixing bowl, combine cooked vegetable mix, browned sausage and juices that have collected, shredded jack cheese, breadcrumbs, eggs and ¾ of the fresh chopped parsley. Don’t over-mix, just enough until ingredients are evenly distributed through the mix.
8. Line a baking sheet with parchment paper, stuff mushrooms by hand until the sheet is full but not overcrowded. Spray lightly with olive oil and dust lightly with paprika.
9. Place in oven for 20-35 min or until stuffing is slightly brown.
10. Let cool before transferring to a serving platter and garnish with remaining fresh parsley
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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Mushroom Duplex Recipe - Juicy & Crunchy Cafe Style Stuffed Mushrooms Starter - CookingShooking
Friends, today let's make MushroomDuplex Recipe which is a famous Cafe Style starter made with stuffed mushrooms - super crisp from out, juicy mushrooms in with a cheesy spicy stuffing!
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Ingredients:
Mushroom - 300g / 20 pieces
Water - 3 cups + more to boil
Salt - 1 heaped tsp to clean mushroom
Stuffing:
Oil - 1 tbsp
Onion - 1
Garlic - 4-5
Ginger - 1 inch
Capsicum - 1/2 medium size
Mushroom Stalks - 10
Salt - to season
Chat Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Black Pepper Powder - 1/2 tsp
Red Chili Flakes - 1/2 tsp
Coriander Leaves - 1 tbsp
Cumin Powder - 1/2 tsp
Cheese - 50g
For Crunchiness:
Maida & Corn Starch - 3 heaped spoons each
Salt - to taste
Water - to make a batter
Bread Crumbs - 1 cup (mixed with 1 tbsp chili flakes)
Oil - to fry
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
Website: |
Fb:
Blog:
How to Make the BEST Stuffed Mushrooms | Uncle Giuseppe's Recipes ( Episode 5 )
How to Make Stuffed Mushrooms | Uncle Giuseppe's Recipes | UncleG.com
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Ingredients
2 ½ cups Italian-style dried bread crumbs
½ cup grated Pecorino Romano
2 tbs. minced garlic
2 tablespoons chopped fresh Italian parsley leaves
1 tsp. dried oregano
Salt and freshly ground black pepper to taste
1 cup extra-virgin olive oil
½ cup dry white wine
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions:
1. Preheat the oven to 400 degrees F.
2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, oregano, salt and pepper, to taste, and ¾ cup of olive oil in a medium bowl to blend.
3. Mix all ingredients until the bread mixture resembles wet sand and all ingredients are incorporated well.
4. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Garnish with pecorino and parsley.
About Uncle Giuseppe's Marketplace
Family-owned Uncle Giuseppe's Marketplace is a full-service food market whose mission is to provide a memorable shopping experience with outstanding customer service and quality products, along with the freshest foods made with traditional Italian recipes and ingredients. Founded in 1998, Uncle Giuseppe's has established itself as Long Island's leading Italian food retailing destination. Our Marketplaces emphasize an extensive selection of fresh products, prepared foods, and hard-to-find specialty and gourmet offerings, along with a full assortment of conventional groceries. Uncle Giuseppe's isn't just a supermarket, it's an experience.
Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
There's nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she's stuffing it into mushrooms!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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!
Sausage-Stuffed Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
SAUSAGE STUFFED MUSHROOMS / How to make ❤
These stuffed mushrooms are loaded with flavor, let me show you how to make them, I used white button mushrooms for my stuffed mushrooms, the mushrooms are filled with a mixture of sausage, three types of cheese, garlic, onions, bell peppers, and parsley, I added some red pepper flakes for an added kick along with the salt and pepper. Once stuffed, I added a sprinkle of Panko breadcrumbs and Monterey Jack cheese as a topper, then I baked them at 400° for twenty minutes, I set my oven to broil for the last 5 minutes to give them a golden top (you adjust temperature)
INGREDIENTS
WHITE BUTTON MUSHROOMS (I used 16)
1/2 Lb. MILD ITALIAN SAUSAGE
2 TBSP OLIVE OIL (to brown sausage)
1/4 C. CHOPPED ONIONS
2 GREEN ONIONS (chopped, white and green)
1/3 C. CHOPPED MUSHROOM STEMS
1/4 C. CHOPPED ORANGE BELL PEPPERS
1/2 tsp GARLIC POWDER
1/2 tsp ONION POWDER
BLACK PEPPER (to your liking)
CHOPPED PARSLEY
1/2 tsp RED PEPPER FLAKES (optional)
SALT (to your liking)
1 LARGE GARLIC CLOVE (minced)
4 OZ. CREAM CHEESE (room temperature)
3 TBSP FRESHLY GRATED PARMESAN CHEESE
1/4 C. PANKO BREAD CRUMBS
1/2 C. FRESHLY GRATED MONTEREY JACK CHEESE (or as needed)
ADDED INGREDIENTS
OLIVE OIL (to brush outside of mushrooms)
2 Tbsp olive oil for baking
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Creamy Stuffed Mushroom
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