字幕列表 影片播放 列印英文字幕 Hi. Welcome to show me the car e dot com. I'm a New Jersey and I'm hit Bill, and today we're making stuffed mushrooms. This is a fabulous fabulous appetizer idea, and it's so delicious and just filled with flavour. So very easy recipe. So we're using Baby Bellas. You can use the regular white button mushrooms as well, so we're using Baby Bellas. It's about eight ounces, which is approximately a package that you usually get, but of course, sizes wary. And, uh so it's very hard to, you know, give exact measurements. So we're just giving you a process, and you can just adjust the amounts and the according to your taste and according to the sizes of the mushrooms. So first thing we did is we wash the mushrooms really well and make sure all the dirt and everything on top of it is gone. And if you see one of the reasons for using baby Bella mushrooms instead of the white mushrooms is that they leave less liquid and less water. But that's okay. Even the white mushrooms work perfectly well, but this is just another option. So each mushroom has a stem like that, and so you can just, like, pop the stem out. It's pretty easy to do. And you get a nice little cavity in there where you can put your filling in. So we're gonna pop out all the steps and we have our oven already preheated at 400 degrees Fahrenheit. And we have a baking dish like this making pan that we've lightly sprayed with some cooking oil at the bottom. So what we're gonna do is we're gonna put the round side up, and we're gonna bake it for 10 minutes in the middle of the other. So don't throw away your mushroom stems because we are going to use these. So what we're gonna do is the dry side of the mushroom. We're just gonna trim that off so we don't need to use that, and then we're gonna chop it. Finally, just a tiny little bits that does what that does is give substance to the stuffing. You're gonna use that in the stuffing, so it's excellent you're not wasting any part of the mushroom. Exactly. The other ingredients that we could be using for the stuffing is go cheese and cream cheese. So the amount of mushrooms that we have and the size of mushrooms that we have. We're going to need about approximately two ounces off cream cheese room temperature and which is about 1/4 for back and the same amount off good cheese. So the proportions of goat cheese and cream cheese should be the same. Put it in a bowl and I'm going to season this with a little bit of salt, fresh ground, black pepper and some red chili flakes again optional and to taste. I'm gonna mix it, make sure it's incorporated well, and it's a smooth mixture. So it's been 10 minutes and the mushrooms have finished baking, and we're just gonna pull him out and flip them over. We sure used tones because they are very hot right now. I'm just gonna lightly salt them, and this is gonna help take out a lot of the moisture as well. We're gonna let him cool down for just a couple of minutes and then flip them over again. So any of the collected moisture also drains out. So back to the filling. I have ah skillet here with two teaspoons of olive oil, and I'm gonna add about 2 to 3 finaly chopped garlic cloves, half a teaspoon of Italian seasoning or seasoning of your choice. You can use basil or time anything you like. No gonna add in the mushroom stems that are chopped, and we're gonna start a this until all the moisture evaporates and it reduces a bit. So are our stems, and our garlic has nicely caramelized just a bit, and it's dried up of any moisture. So we're gonna let this cool down for just a bit. And our mushrooms were calling now, so we'll be back in just a couple of minutes. The mushroom stems have cooled on. The spices are mixed in with the cream cheese and the goat cheese, and you're gonna combine the two together. You can taste this. Make sure and you can adjust solved, and you can adjust spices. If you want to spice here, that's more chili play, so mushrooms have also cool down, and if you can see they've collected water or a little bit of liquid on the inside, so what you're gonna do is just flip them over so all the liquid drains out, and if you tilt the pan, you'll see a lot of liquid has collected right there. So this liquid, we're just gonna drain out now, I'm just gonna divide this mixture into as many mushrooms as I have, and you're gonna stuff it in. So we also have some panko style Japanese breadcrumbs, and this is a little different from your normal breadcrumbs because they're more granular. You can see that they have a lot more texture than your regular bread crumbs. And these fabulous to give a nice, crispy, crunchy texture to the mushrooms. So we just take a mushroom that's already been stuffed and just push it upside down and press down into the bread crumbs. And when you lifted up that will look stuck on there. I'm gonna put it back into the pan. So we're gonna continue doing this for all of the mushroom so that all the mushrooms air stuffed and we do have a little bit of filling left over. It's not a lot, but I mean, who wants to waste it? Right. So this is great for, like, bagels or toast in the morning. If you use it as a spread, you could use it up and not feel bad about wasting any of it in the oven is still on at one and degrees. So very night. And we're gonna put this back in there again, middle of the oven, and for about five minutes, and once it hits the five minute mark, you're gonna switch your oven off and put it on the broiler where the heat is coming on, Lee from the top, and we're gonna broil it until the breadcrumbs get a nice golden color to them. So we baked it for five minutes, and then we put it on broil high and just constantly watched it. Made sure there was just a little speck of brown. Nothing more than that. You just want that little bit of color and look at it, Lola. So we're gonna also now just add additional chili flakes, you know, why not the optional? Yes, they look pretty on top. Now, one thing you want to remember about these machines, you do not wanna eat them or do you don't want to serve them immediately because the cream cheese filling inside is really hot. So let him rest for a least about five minutes before you serve it. So all our food is ready. We actually experimented a little bit with the jalapenos. Same process as the mushrooms. Except we cooked it for, uh, So the 10 minutes in the big name, He cooked it for five minutes. And, of course, jalapenos don't let as much liquid go as the mushrooms did. So we just salted it again, stuffed it, put it back in the oven, and five more minutes and broil. That's about it. But look at it. And we did D c the jalape 00 yes, it's headed through the middle and be seated, so just give it a nice boat defect and look at it. It smells so wonderful. And it looks so pretty. Now, this is a great way of serving at little individual plates like this with a toothpick in it. And if you have a party, you can pass it around and let everybody take one yourself. So when did you already had one? But I'm gonna try one now. This is shot. Uh mmm. The banker is so crunchy, you know, even after the baking, it remains can crunchy. The portabello mushroom is and very, very juicy and flavorful. That's the good part. This is the only time I get to talk because mullet is full. Great opportunity. So what else do I have to say? But, I mean, fabulous dish. Really, really good. The jalapenos is like, I'm just waiting for them to cool the whole night. I want to try that. So one of greats presentation. All right, I'm done. Fabulous recipe. 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