STUFFED MUSHROOMS RECIPE

The holidays are here, and you know what that means… recipes! The stuffed mushrooms recipe is inspired by my aunt who every single holiday would always show up with them. They were gone before dinner was even served.

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Below is my recipe to the stuffed mushrooms:

Stuffed Mushrooms (Serves 10-12 people):

1lb White Stuffing Mushrooms (About 24 Mushrooms)
1 1/2 Cups Panko or Italian Seasoning
1/2 Cup Pecorino Romano Cheese (Parmesan will do fine)
2 Lemons
3 – 4 Cloves of Garlic
1 Tablespoon Parsley
2 Tablespoons Olive Oil
Salt & Pepper (To Taste)

1. Preheat your Oven to 400 Degrees Fahrenheit
2. Wash your mushrooms thoroughly for about 1-2 minutes, ensuring that all dirt is removed
3. Once washed, take your mushroom and twist off the stems. Be careful not to twist too forcefully otherwise mushroom can break
4. Place de-stemed mushrooms in a large bowl and place 2 Tablespoons of olive oil, salt & pepper to taste. Stir and Toss in the bowl to make sure that all the mushrooms are covered in the oil
5. Place mushroom tops face up on top of a non-stick or foiled sheet pan
6. In a large mixing bowl, mix breadcrumbs and minced garlic
7. In a pan, put 1 tablespoon of olive oil to heat up
8. Once heated, throw breadcrumb/garlic mixture into pan and saute for about 2-3 minutes or until light brown
9. Throw the browned breadcrumbs into your mixing bowl. Add pecorino romano cheese, parsley, & the juice of two lemons into the bowl. Mix until consistency of wet sand.
10. Take breadcrumb mixture and stuff all mushrooms in pan
11. Sprinkle cheese on top of stuffed mushrooms
12. Place mushrooms into the oven for about 15-20 minutes, or until golden brown on top
13. Once done, take out of oven until cool and then enjoy!

Let me see if I can do this what is going on you guys we are back with another cooking video because you know what I love to cook so with that being said it is the holiday time and you know what one of my Staples that

I love to make and actually it is very nostalgic are stuffed mushrooms and stuffed artichokes but we’re going to do a stuffed mushrooms recipe today now a quick little backstory with that is when I was a kid my and every single holiday Thanksgiving Christmas Etc she would always come with

The stuffed mushrooms let me tell you guys they were on point I’m going to share that recipe with you let’s go ahead and go through the ingredients so the first thing that you’re going to need are mushrooms I had about I would say a pound of mushrooms I think this is

Anywhere between 24 to 30 mushrooms um just beforehand I’ve washed them so pretty much what you do with that is that you take a bowl like this and you put them in the bowl you put some cold water and you just toss it around for

About a minute or so and you wait until the dirt and sediments are at the bottom of the bowl and then once you’re done you just drain the bowl and you do it two or three times until you’re confident that that water is clear it’s just important because nobody wants grit

And dirt in their stuffed mushrooms after that you take it out and then you Pat it dry with a paper towel next you are going to need breadcrumbs so I’m making two separate batches I’m going to show you the original batch in this video but I have friends that are gluten-free so I’m

Going to make a gluten-free rendition of this so I’m going to take breadcrumbs the next ingredient if you are from the tried area Long Island locatelli is where it’s at every every grocery store that you’re at has a locatelli so it’s peino Romano cheese that we’re going to

Use olive oil lemons garlic and parsley I also forgot salt and pepper guys very important all right so the first thing that we’re going to do is that we are going to preheat the oven you’re going to want to preheat it to 400° while that’s preheating we’ll get our

Mushrooms assembled so let me go ahead and do that be right back so the first thing that you’re going to want to do is I intentionally left the stem on but since we are stuffing these mushrooms you’re going to want to remove the stems

So the best remedy that I did is is I just gently press around it and they should come off like this so you have the stem here and you have the center here so you just want to be careful because if you use too much force it’s

Going to split in half so you don’t want that I will get back to you once I am done destemming these mushrooms so let me show you a prime example of what I mean you don’t want this I could still manage and this is still salvageable but

Just make sure you’re not pulling too hard because the mushroom will split like this so be very careful all right you guys so I’ve officially deemed the mushrooms so the next thing that we’re going to do is we are just going to coat the mushrooms in olive oil and salt and

Pepper with that being said I would say per batch so I’m breaking this up just to show you guys but I do about a teaspoon or so just enough to just lightly coat them and then I do a few twists of pepper and then I do a few of salt you

Don’t want to do too much salt cuz there’s going to be cheese in this guys so you don’t want it too salty I recommend just tossing it around with a spoon and just mix it on around coat them until you’re ready to do your next batch so let me go ahead and finish

Coating these I will show you the next step just a side note guys you want to make sure that the mushrooms are coated because the more coated that they are the crispier that they’re going to get um you don’t want a soggy mushroom so this is what they should look like all

Right you guys so once you’re done tossing around the mushrooms these are them you’re going to want to place your mushrooms face up in the pan I say that because this is where we are going to be stuffing our mushrooms so I am going to place these up after that once you’re

Done you get this part done with and then we work on the stuffing so let me finish this and we will get to Preparing the stuffing all right you guys so I placed the mushrooms face up look like this so This pan is going to be my

Gluten-free Bunch that way it is not cross-contaminating with anything gluten so you get the point this is what they’re supposed to look like so I’m going to make the gluten batch first thing I’m going to do is use panko breadcrumbs Italian style so this is already pre-seasoned seasoned uh the

Reason why I use panko is that it gives it that little crunch that additional crunch we are going to use a half a cup of that if I need to add more depending I’ll just go ahead and add more but I’ll let you know once I uh put it In I ended up using a cup and a half about all right I took about 4 to five cloves I like my uh mushrooms extra garlicky so typically you could do like two to three I did four to five um cloves of minced garlic put it on in

There make sure we don’t waste so we’re going to take the knife wipe it off and there you go all right guys we’re going to take our pan and we’re going to put about a tablespoon of olive oil in here we are going to sauté our

Breadcrumbs so in this mix I have the breadcrumbs and and I have the garlic so once this heats up we’re going to go ahead and put this in here so guys for about 2 to 3 minutes until the breadcrumbs get browned you’re going to go ahead and just stir your breadcrumbs

You’re going to want to make sure they are cooked I’m using a half a cup of Pino Romano dump that in there going to take some roughly chopped parsley that’s about a tablespoon we’ll mix it on in finally we’re going to take the juice of two lemons this is really going to

Bring out the flavor and the essence of the stuffing so let’s get this out thankfully these are seedless lemons so can’t be mad at that this is the texture that you want like wet sand so this is how you know we are ready to stuff our mushrooms all

Right you guys this is how you stuff them it’s so easy so you’re going to take your mixture you have here and you are going to just put in and you’re going to stuff the mushroom like that that being said I’m going to go ahead and stuff these mushrooms and I’ll get

Back to you when they’re done all right you guys so the mushrooms are now stuck so the last step I like to do I took a clean spoon and I’m just breaking up the cheese and I’m just going to sprinkle this in the peino Romano cheese so now

What you’re going to do is you’re going to throw this in the oven for about 15 to 20 minutes until you get a crispy top and the mushrooms look pretty done so I’m going to go ahead and finish cheesing these all right you guys so it’s been about 20 minutes so let’s go

Ahead and take these out of the oven look how insane these look guys we’re in business all right guys this is a closeup of them let’s go ahead and and try these I’m going to use my spoon because they’re hot and I don’t want to burn my hands cheers oh my

God Guys these are so good and you can use these at any attraction any a gathering they’re so quick so easy to make 15 20 minutes in the oven and I’m enjoying these so all right guys so this is my recipe and many more recipes to come I

Hope you guys eat this at your next holiday gathering it’s so good that being said please like comment and subscribe to my channel and I will see you guys next week take care bye