Stuffed Mushrooms

Italians love to stuff their vegetables, such as peppers and tomatoes, and Italian immigrants in America discovered that stuffing the plentiful white button mushrooms makes a delicious dish too. This is a great recipe to include at a family Thanksgiving gathering. Buon Appetito! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #LidiasTheArtofPasta #LidiasOliveOil

00:00 – Intro
00:10 – Preparing the Stuffing
02:40 – Stuffing the Mushrooms
04:35 – Baking

Stuffed Mushrooms

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Stuffed mushrooms. Everybody loves stuffed mushrooms and they’re easy to make, keep well, and they’re delicious. We’ll begin by making the stuffing. That’s So you take all of the mushroom stems and cut them up in small pieces and we’ll sauté them. Okay, let’s put them Little bit of salt. We’ll add the pepper. And you want a nice color because you do want some color. You want it to look good. Uh so red looks always good. Red pepper, but orange is fine. The scallions, green parts, too. The leaves all the way up. And you want to basically you just want to sweat them. You don’t want to cook them here because then they’re going to get get baked. We’ll put it right in the bowl. Okay. So, we’ll add a little bit of parsley to that. panco breadrumbs. If you don’t have panco, the regular breadrumbs, but uh the panco give it a little bit more texture, a little bit more of a bite. And we’ll put some cheese, grated cheese. This will bind. I’m checking how much I need here. put it all. I like cheese. Okay. So, we are ready to stuff the mushrooms. A nice baking pan, buttered. And you take each mushroom kind of make a mound. And you don’t want to over pressure the stuffing in there. I mean, you want it to be secure, but you don’t want it to be kind of packed in there. Little piece of butter on each and just put it there. You see that? Mine is melting. It’s been waiting here. If you keep yours in the refrigerator, it’ll be nice and solid. So, this way it won’t stick to your fingers. But this will do. We’ll make it happen. That’s good. Each one has its flavor. Now, I didn’t salt the mushrooms, so I’m going to put just a little bit of salt. Like that. Some wine. You want the mushrooms to cook and you want them to be flavorful and uh you want to have a little sauce. A little bit of stock. Just like that. Don’t cover the mushrooms. The mushrooms cook quickly. You want them to be nice and crisp. You preheat the oven at 425° and anywhere from 20 to 30 to 35 minutes. depends on the size of your mushrooms. And they’ll be ready, done, nice and crispy and ready to be enjoyed. So, they look quite comfy there. If you want to adjust the sauce, this this is the point to do it. You light it up. And if you want to add a little bit of oil or butter, this is the time to reduce your sauce. Let’s add a little bit of parsley. M. Okay. And let’s just shake it a little bit. This is ready to be plated. So, let me taste one. Oh, yeah. Which one? I think this one looks pretty good. Like that. Let me take some sauce. M. Let’s cut right down the middle and see how it looks. You see the mushroom is done and yet it’s still resilient. So, you know, uh uh not overcooking it is is important. And now let’s taste some. Let me juice it up a little bit. M m. Delicious. Very mushroomy. And the stuffing, the bread is crunchy on top. The little peppers, everything is just so delicious. And I think with it, I will bring forth a little svenon. I think soven will go very good with the mushrooms. So, let me Beautiful. Beautiful match. I just want to make sure. Delicious. I can’t stop eating it. But before I continue eat and drink and celebrate, I want to invite you as I always do toabola. You can.