Stuffed Mushrooms

Italians love to stuff their vegetables, such as peppers and tomatoes, and Italian immigrants in America found that stuffing the abundant white button mushrooms resulted in a delicious dish as well. This is a great dish to add to a family get together for the holiday weekend. Buon Gusto! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #FromLidiasTableToYours #LidiasSoundtrack

Check out the recipe here – https://lidiasitaly.com/recipes/stuffed-mushrooms/

00:00 – Intro
00:10 – Preparing the Stuffing
02:40 – Stuffing the Mushrooms
04:35 – Baking the Mushrooms
05:20 – Tasting the Dish

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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 let’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 [Music] them little bit of salt [Music] we’ll add the [Music] 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 pan of bread crumbs s if you don’t have panco the regular breadcrumbs but uh the panco give it a little bit more texture a little bit more of a bite and we’ll put some cheese gr cheese this will bind I’m checking how much I need here a at all I like cheese okay so we are ready to stuff the mushrooms a nice baking pan buttered and you take each [Music] mushroom going to make a mound [Music] 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 [Music] little piece of butter on each 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 mushroom 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 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 over cooking it is is important and now let’s taste some let me juice it up a little bit 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 svon I think svon will go very good with the mushroom Sal 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 to the do come