Stuffed Mushrooms | How To Make Stuffed Mushrooms | Mushroom Recipe | Recipe by Ruchi Bharani
Learn How To Make Stuffed Mushrooms Recipe from Chef Ruchi Bharani, only on Rajshri Food.
Make this easy to make tasty Snacks Recipes at home and share your experiences with us in the comments section below.
Ingredients:-
10 button mushrooms (peeled and stems separated)
For marination:-
2 tbsp. Curd
1 tbsp. Gram Flour
½ tsp. Raw mango powder (Aamchur Powder)
½ tsp. Coriander Powder
1 tsp. Red Chilli Powder (Use Kashmiri Red Chilli Powder for the desired colour)
2 pinches Turmeric Powder
½ tsp. Garam Masala
1 tsp. Ginger Paste
1 tsp. Garlic Paste
Salt to taste
For stuffing:-
1 tsp. Oil
½ Onion, finely chopped
½ Capsicum, finely chopped
Mushroom Stems, roughly chopped
1 Green chilli, finely chopped
1 tbsp. Marination
Coriander leaves
Breadcrumbs of a slice of bread
1 tbsp. Mozzarella Cheese
Salt to taste.
Method:-
1. In a bowl mix all the marination ingredients and keep aside.
2. In a pan heat oil and saute the rest of the stuffing ingredients in it and let this mixture cool down to room temperature.
3. Once the mixture cools down, add coriander leaves, bread crumbs, mozzarella cheese, salt and mix well.
4. Coat the mushroom caps with the marination and stuff them with the mixture and fry in a pan with oil in it, placing the stuffed side down.
5. Flip over once the mushrooms turn brown in colour. Cover the pan with a lid and cook for 7 minutes. Alternatively, you can bake them in the oven at 180°C for 12-15 minutes.
Stuffed Mushrooms are ready to eat! HAPPY COOKING!!!
Host: Ruchi Bharani
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Easy Cheese & Sausage Stuffed Mushrooms Recipe - perfect for parties!
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If you’re hosting a party or special dinner, make sure to include this easy appetizer on the menu! My cheese and sausage stuffed mushrooms with panko breadcrumb topping are always a huge hit with everyone! Every bite is like a flavor explosion in your mouth! They’re made with three types of cheese (including smoked gouda), bell pepper, shallots, chicken sausage, parsley, and lots of herbs and spices! The savory and creamy, cheesy filling is a real treat!
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Contents of this video:
00:00 Introduction
00:56 Preparing the Mushrooms
02:21 Prebaking the Mushrooms
02:59 Cooking the Sausage
04:07 Making the Filling
06:23 Stuffing the Mushrooms
06:58 Panko Breadcrumb Topping
07:37 Baking Instructions
08:42 Taste Test
#cheese #sausage #mushroom #appetizer #holidays #partyfood #easyrecipe #tatyanaseverydayfood
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
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Microwave - (not good)
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Stuffed Mushrooms Recipe
These easy and delicious stuffed mushrooms recipe is filled with gruyere, Spanish olives, onion and Worcestershire sauce then topped with a sprinkle of minced parsley. A classic, very tasty, appetizer you can whip up in a few minutes! I used white button mushrooms for that classic vibe but crimini work really nicely too and have even more flavor.
*This is an amazing make ahead dish. you can make stuff the mushrooms the night before, refrigerate and bake the day of.
*You can use vegan cheese for this recipe to eliminate the dairy from this vegetarian recipe..
*This appetizer also tastes amazing reheated so if there are any left overs they’ll be delicious.
*I love gruyere in this recipe but you can use any cheese you love.
Save the mushroom stems for a soup or sauté them with other veggies.
*You can change the proportions, customize the ingredients and really make them your own. Did I mention they pair perfectly with a martini? Yum.
Full recipe:
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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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Garlic Parmesan-Stuffed Mushrooms
Here is what you will need!
Makes 15
Ingredients
15 mushrooms
1 tablespoon canola oil
2 tablespoons chopped garlic
½ tablespoon kosher salt
½ tablespoons freshly ground black pepper
8 ounces softened cream cheese
¼ cup Italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper
Chopped parsley, to garnish
Preparation
1. Preheat oven to 350°F
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
Music:
Cruise On Home
Warner Chappell Production Music
All music provided by Audio Network and Warner Chappell Inc. Used with permission