Burger Stuffed Mushrooms | Delish
Get the full recipe from Delish:
INGREDIENTS
1 lb. ground beef
1 tbsp. Worcestershire sauce
1 tbsp. yellow mustard
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
16 oz. baby bella mushrooms
1 tbsp. extra-virgin olive oil
6 slices cheddar, quartered
Sliced cherry tomato, for garnish
Sliced gherkins, for garnish
DIRECTIONS
1. Preheat oven to 350°.
2. In a medium bowl, combine ground beef, Worcestershire sauce, yellow mustard and garlic. Season with salt and pepper and stir until fully combined. Form into small patties (approximately the size of your mushrooms).
3. In a large bowl, toss mushroom caps with oil and season with salt. On a parchment lined baking sheet, place the mushrooms stem side up.
4. Place your tiny burgers in the wells of the mushroom caps and bake for 20 minutes. Take the baking sheet out of the oven and place slices of cheddar on burgers. Return to the oven and bake for 10 minutes more.
5. Garnish with a slice of tomato and a pickle chip. Serve.
SUBSCRIBE to delish:
Delish.com is home to your favorite dinner recipes, party ideas, and #KitchenLessons. You don't have to know how to cook, you just have to love to eat. Come for the food, stay for the fun.
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
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:
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!
Subscribe ►
Get the recipe ►
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #SausageStuffedMushrooms
Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network
STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas
Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!
Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!
???? Printable Stuffed Mushrooms Recipe:
Sign up for weekly emails (never miss a recipe!):
Join the private Facebook group of fellow Downshifters around the world:
► PRODUCTS MENTIONED:
Mixing Bowls:
Stainless Steel Pan:
► ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Salt Cellar:
Knife Set:
Cutting Board:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:
For everything else I use in my videos, check out the SHOP page on my website:
► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test
► WHAT I'M WEARING
Top:
Jeans:
Linen Apron:
The music I use: - Great music for YouTubers!
Disclaimer: product links may include affiliate links.
#stuffedmushrooms #vegetarian #Thanksgiving
Crab Stuffed Mushrooms
Crab Stuffed Mushrooms
We used baby portobello mushrooms.
We used the stems from the mushrooms as part of our stuffing mixture. We also added:
1 cup diced onions
1/2 cup chopped parsley
3/4 cup grated swiss cheese
1/2 cup panko breading
8 oz lump crab meat
Saute the onion, mushroom stems and parsley and cool.
Add crab, cheese and panko
Season with salt, pepper and old bay seasoning
Top with grated parmesan cheese
Bake at 350 degrees for 20 minutes on the top rack of the oven.
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, if you enjoy our content, please subscribe to our channel
Check us out on Facebook @ food lust kitchen
Italian Stuffed Mushroom Recipe
Looking for a quick appetizer or hors d’oeuvre? These bite-sized crowd-pleasers are packed with both flavor and health benefits.
Get more healthy recipes:
Italian Stuffed Mushrooms
Yields 12 mushrooms
Ingredients
1 tablespoon extra virgin olive oil
12 crimini mushrooms
1/2 cup onion, diced
4 cloves garlic, minced
2 cups fresh baby spinach, finely chopped
1/3 cup sundried tomatoes (dried, not packed in oil), finely chopped
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1 tablespoon Italian seasoning
1/4 cup low-fat feta cheese
2 tablespoons dried or fresh chopped parsley, to serve
Directions
Heat oven to 350° F. Remove the stems from the mushrooms and dice into small pieces. Set aside the mushroom caps.
In a medium skillet over medium-high, heat the oil. Add the mushroom stems, onion, garlic and sundried tomatoes. Saute until tender, about 8 to 10 minutes. Add the spinach, balsamic vinegar, salt and Italian seasoning and saute until wilted. Remove from heat and stir in the cheese.
Stuff each mushroom cap with a heaping spoonful of the mixture, then place evenly on a baking sheet. Bake for 20 minutes, broiling for the final 1 to 2 minutes to brown the tops, if needed. Sprinkle mushrooms with parsley and serve.
Visit our website:
Find a doctor at Sharp:
Subscribe or see more videos from Sharp HealthCare:
Like Sharp HealthCare on Facebook:
Follow Sharp HealthCare on Instagram:
Follow Sharp HealthCare on Twitter:
Call us at 1-800-82-SHARP