Stuffed Mushrooms Recipe: How to Make Stuffed Mushrooms – Diane Kometa – Dishin With Di # 159

Recipe: Stuffed Mushrooms: Learn how to make a Stuffed Mushrooms recipe that is Quick and Easy and can be Made Ahead! Stuffed mushrooms make the perfect appetizers or simple side dish. Anything made with garlic and cheese is good in my book! Delicious! I hope you enjoy this Easy Stuffed Mushrooms Recipe!

Written Recipe HERE: http://www.dishinwithdi.com/stuffed-mushrooms/

More Great Appetizers and Side Dishes!
Spinach Artichoke Dip: https://youtu.be/g8SPZ7mljhI
Crab Dip: http://www.youtube.com/watch?v=pxrS90Kcsv8
Twice Baked Potatoes, with bacon and cheese, http://youtu.be/cb9YJIBBOHk
Spaghetti Carbonara Recipe – http://youtu.be/on8-O_f69ys

Simple ingredients: whole white button mushrooms with stems, bread crumbs, parsley, garlic, cream cheese, Parmesan cheese, slat, pepper, olive oil

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Dishin With Di is a cooking show hosted and created by Diane Kometa. The show offers viewers a quick and easy way to learn how to cook and bake at home. Each video provides an easy to follow, step-by-step recipe demonstration, as Diane shares baking and cooking techniques, tips and more. Perfect for beginners who love cooking and entertaining. Diane’s goal is simple: to make life a little easier, more enjoyable and delicious, for as many people as she can!

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hi I’m Diane cometa and today I audition with dye I’m going to show you how to make stuffed mushrooms tender juicy mushrooms with a delicious filling that’s easy to prepare so let’s get started audition with dye these stuffed mushrooms are one of my standard go-to appetizer recipes and they’re so simple to make and you can make them ahead so the first thing you want is some button mushrooms and those are white and you’re just going to take those and you’re going to clean them off with a damp paper towel so just rub the outside of them and get any dirt off of them so once you get them all cleaned off take the stems out and you can break them off but I like to just go in with a spoon around the edge and then just kind of scoop the inside out too it comes out nice and clean that way then you’re going to take the stems and if there’s any rough edges just trim those off and then just chop those up then to add a lot of flavor to this you’re going to get some garlic and mince that up nice and fine this is really going to make these mushrooms taste delicious then some fresh parsley give that a nice rough chop and there you have like the majority of your ingredients now for the filling you’re going to need some Italian style bread crumbs and I like to use the Italian style because they already have all of the flavors right in there now grate in some fresh Parmesan cheese add in your chopped parsley and then get your hands in there and toss that around until it’s combined and then set it aside then get over to the stove and get yourself a skillet and heat that on medium heat and add in a little bit of olive oil and then throw in your chopped mushroom stems and season that with a little bit of salt and fresh ground black pepper and give that a toss and let those cook until if they start to get like a little bit brown then add in that fresh minced garlic and toss that around and let that cook for about 30 seconds to a minute you don’t want the garlic to get brown then remove it from the heat and stir in some softened cream cheese and just mix that really well and if you need to put it back on to the stove so that the cheese melts because you want it to be nicely combined then take that whole thing and dump it into your bread crumb and your Parmesan cheese mixture and just mix that around until it’s thoroughly combined then take your mushroom caps and fill them each with a little bit of that stuffing and then place them on a baking sheet that you’ve lined either with parchment paper or foil and a nice drizzle of olive oil then after you get them all on there take some more fresh grated Parmesan cheese and sprinkle that on the top of each one this is going to make them get like a little crisp on the top they’re going to be really delicious now either cook them right away in a preheated 400 degree oven on the center rack for about 20 minutes or you can wrap them pop them in your fridge and then cook them the following day so that’s what’s so great about them you can make them ahead you’ll know that they’re done when they’re nice and hot and the top is like a little bit crisp from that Parmesan cheese and I’m going to dig into one of these babies right now I think I’m gonna grab this one right here they smell incredible hmm nice and cheesy look you can see the stopping in there with the cheese and the mushrooms inside and the garlic so easy so full flavor for those few ingredients trust me you would be really surprised at how much flavor is in these with just a little bit of stuff we put in them so go get the recipe on my website dishing with DICOM and I hope I made your life a little easier more enjoyable and delicious I’ll see you next time bye bye you