How To make Stuffed Mushroom Caps
10 lg Mushrooms
1 ts Cold-pressed olive oil
1/4 Onion; finely chopped
3 lg Garlic cloves
- finely chopped 1/4 ts Basil
1/4 ts Oregano
1 tb Fresh parsley, chopped
1 sl Whole wheat bread
-made into crumbs in blender 1/8 ts Pepper
1 tb Natural soy sauce
1 tb Sherry
1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp
cloth. Remove the stems and chop them finely. 2. Heat the oil (or water) in a skillet. Add the onion and cook until
golden. Add the garlic and cook 1 minute more. Add the chopped mushroom stems, basil, oregano, and parsley, and cook 5 minutes, stirring, occasionally. Add the bread crumbs, petter, soy sauce, and sherry, and heat, stirring for 2 minutes. Add additional salt and pepper if needed. 3. Place the mushroom caps, open side up, in a lightly oiled baking dish.
Fill each cap with the bread crumb mixture, forming a mound with your fingers. 4. Bake for 15 minutes and serve hot.
"The High Road to Health" by Lindsey Wagner and Ariane Spade. FROM: LISA DEBOVSKI (NDTK86B)
How To make Stuffed Mushroom Caps's Videos
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
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned -
For more videos log onto
Find us on Facebook at
Visit our Website for more Awesome Recipes
Cashew Garlic & Sage Stuffed Mushroom Caps
Stuffed Mushrooms
•12 -15 large champignon mushrooms
•1 medium yellow onion
•2-3 garlic cloves
•3-4 leaves of sage
•3/4 cup of cashews
•1 tbsp of nutritional yeast
•1 tsp of smoked paprika
•1/4 tsp of black pepper
•salt to taste
•a small amount of water to control the thickness
Soak your cashews over night or (boil them for a minute and leave them soaking in hot water for about half an hour )
Remove stems from your mushrooms and sauté diced onions, garlic,sage and mushroom stems in olive oil until golden brown.place the mixture to a blender ,add soaked cashews,nutritional yeast and the rest of seasoning.Add a little bit of water to help blending process(about 50 ml)The final consistency of filling should remind you of soft ricotta cheese .Fill mushroom caps (to ease the filling go inside tap them on a hard surface few times) .Bake them until golden brown for about 40 minutes at 180•C .Serve them with some pesto and micro greens garnish and a sprinkle of hot pepper chili flakes (this final steps are optional).Enjoy!!!
Stuffed Portobello Mushrooms- Bacon, Onions, Spinach and Cheese
We used 4 large portobello’s for this recipe with easy ingredients and should come together pretty quickly.
Although we used pancetta and gruyere, you can easily substitute bacon and any other type of cheese if you wish.
The beauty of this recipe is that you can easily make it vegetarian or vegan based on the ingredients you want to use. The steps will not change.
To prep your mushrooms-
Remove the stem with a paring knife. Place the knife in the center and rotate the mushroom. Be careful as the mushroom may crack with too much pressure.
Save the stem for the filling.
If you desire, trim the edges of the mushroom with the knife. You may remove the gills to get more internal area for stuffing.
Chop the stems and edges and set aside for the filling.
Brush inside of mushrooms with olive oil.
Our recipe-
Ingredients:
4 each- large portobello mushrooms (cleaned and trimmed)
12 oz- pancetta
8 oz- gruyere cheese (grated)
1 each- large white onion
3 cup- baby spinach (compacted)
Olive oil
Salt
Pepper
Method:
Render bacon over medium heat, add onions and mushroom pieces and sauté until bacon is cooked and onions are soft.
Season with salt and pepper.
Add the spinach right at the end and turn off the heat. You only want to slightly wilt the spinach as the will continue to cook in the oven.
Remove the mixture and cool slightly. Add 1/2 of the cheese and mix together.
Scoop the mixture into the mushrooms, you can heap above the tops.
Place in a 325 degree oven (covered) for about 25 minutes, based on your oven, you may need additional time. Cook until the mushrooms begin to turn dark brown and are sweating.
Remove the mushrooms, top with the rest of the cheese and broil until bubbly and browned.
Some of our favorite kitchen gadgets featured in our videos-
Stainless Popsicle Mold-
Boos Block Cutting Board-
Ceramic Chicken Stand-
Kaloric Air Fryer-
KitchenAid Mini Food Processor-
Cast Iron Pan for your Outdoor Grill-
Glass Mixing Bowls-
Silicone Ice Cube Mold-
Thank you for watching the video, please feel free to support us by subscribing and giving us a like.
Facebook @ food lust kitchen
Instagram @ food lust kitchen
Music by epidemic sound
Appetizer Recipe: Stuffed Mushrooms by Everyday Gourmet with Blakely
Who doesn't love stuffed mushrooms? These easy to make appetizers will be a huge hit at your next party!
Don't forget to LIKE SHARE COMMENT and SUSBCRIBE to @EverydayGourmetWithBlakely for more delicious videos!
Like me on Facebook : Everyday Gourmet with Blakely
Follow me on Instagram: @everydaygourmetwithblakely
ALL PRODUCTS USED IN THIS VIDEO:
Calphalon Nonstick Pan:
Boos Cutting Board:
Glass Baking Dish:
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:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
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.
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
TikTok:
Website: