25 Fresh Mushrooms 1 pk Cream Cheese (8 oz) 1 tb Milk 1 cn Crabmeat (6 1/2 oz) 2 tb Onions (minced) 1/2 ts Horseradish Bread crumbs Worcestershire (1 dash) Salt Blend all ingredients except mushrooms. Clean mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at 350F for 10 minutes in a shallow buttered dish until hot and bubbly.
How To make Stuffed Mushrooms's Videos
The ultimate holiday appetizer - creamy crab stuffed mushrooms
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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
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Italian Stuffed Mushrooms - The One Holiday Appetizer With Zero Leftovers Every Single Year
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Today we're making Italian stuffed mushrooms! These are great for Thanksgiving or any holiday as an easy appetizer than can be made ahead of time. I hope you enjoy this stuffed mushroom recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** ITALIAN STUFFED MUSHROOMS PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
-24 ounces (680 grams) white or cremini mushrooms see notes below -½ cup parsley minced -6 cloves garlic minced -1 cup (120 grams) plain breadcrumbs -⅝ cup (60 grams) Parmigiano Reggiano divided. ½ cup for stuffing and 2 extra tablespoons for topping -½ cup (120 grams) olive oil -1 ½ (6 grams) teaspoons kosher salt -¼ teaspoon crushed red pepper -½ (120 grams) cup dry white wine -2 cups (480 grams)low sodium chicken stock divided -3 tablespoons fresh lemon juice -1 large lemon cut into wedges
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How to make FLAVORFUL Stuffed Mushrooms! | Recipe
I drop videos throughout the week!! Ingredients: Large whole white mushrooms Roma tomato Onion Garlic Crumbled Feta cheese *Block mozzarella cheese, freshly grated Black pepper Chili powder Italian seasoning Salt Butter Olive Oil Parsley
Laura Vitale's Stuffed Mushrooms
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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.
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