https://www.youtube.com/embed/4tCE6bHBN1U
♪ I'm doing my stuffed
mushroom happy dance, yay ♪ - Stuffed mushrooms are one of the very first appetizers
that always disappear at a fancy-schmancy
dinner or holiday party. I've even been known to
stalk the poor waiter who got stuck holding the
tray full of these things. Up until recently, I had never even attempted
cooking these at home. I thought they would be way too hard and complicated to make, but, y'all, I'm here to tell you that not
only are they super simple to throw together, but they can be ready to
enjoy in under 30 minutes. (gentle music) (air whooshes) Hey there, I'm London
Brazil from Evolving Table. And today we're going to be
stuffing a bunch of mushrooms with both a crabmeat filling and a spinach and artichoke dip. Yeah, so all of your
meatatarians and vegetarians are gonna have something
they'll wanna munch on. If you're ready to get to cooking, then come on in and let's get started. Preheat your oven to 375 degrees, for both of these recipes, you'll need one pound or about 16 ounces of small to medium-sized mushrooms.
This is somewhere around 15 mushrooms, whole Baby Bellas and
white button mushrooms are the easiest to find and
are also the best to fill. Before we start stuffing, we'll first need to clean the mushrooms. The best way to do this is
to grab a damp paper towel or a washcloth, and not by soaking them. If you completely immerse them in water, they will absorb too much liquid and will lose a lot of their flavor. So go ahead and scrub the
outside of the mushrooms with a damp towel to remove
any visible dirt and debris.
Once they are cleaned, remove the stems by
pulling them to one side and then to the other,
until they snap at the base, you can also use a knife to cut them if they're not snapping easily, but it's very difficult to
remove all of the stem this way. Repeat this until all of the
mushroom stems are removed. If you don't want any food to go to waste, you can always chop up
the stems and add them to a tomato sauce, stir
fry, or even a soup recipe. Place the mushrooms in
a large baking sheet that has been lined with parchment paper. We've got our first pound of
mushrooms ready to be stuffed. So let's start off with
that crabmeat filling. In a medium-sized bowl, add four ounces of softened cream cheese, 1/4 cup of mayonnaise, 1/4
cup of grated Parmesan cheese, two cloves of crushed garlic, two teaspoons of fresh lemon juice, 1/4 teaspoon of paprika, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of salt and 1/4
teaspoon of black pepper, mix until well combined.
You can choose to either
use fresh or canned crabmeat for this recipe. Here in the United States, you can typically find fresh crabmeat during the months of
October through January, but some of the states
actually extend this season well into the warmer months. If fresh crab is hard to find, you can also use canned meat
that is available year-round and in most grocery stores. Whether fresh or canned, try to get jumbo, lump
crabmeat, if possible, before you add it in, first
double-check to make sure there are no remaining
shell pieces in the meat, and then add eight ounces of
crabmeat to the cheese mixture along with two tablespoons of
finely chopped green onions or chives, mix delicately
until just combined, so the crabmeat does not
break apart too much.
Fill each mushroom cap with
one to 1 1/2 tablespoons of the crabmeat mixture. Pay careful attention not to fill them up with more filling than they are tall. This prevents overflow while
baking. Oh, my gosh, y'all! I did this recently and, oh, my goodness! It was such a mess. The filling was all over my sheet pan, but luckily they still tasted pretty good. So now that you've got
all of your mushrooms, nice and stuffed, we're gonna add on a
crispy and crunchy topping that will help to balance out
that soft and tender filling.
So go ahead and grab a small
bowl and add two tablespoons of grated Parmesan cheese
with two tablespoons of a panko-style breadcrumb. This is the gluten-free
brand I like to use. Sprinkle about a teaspoon
over each filled mushroom, bake stuffed mushrooms in
preheated 375-degree oven for 20 minutes or until the tops become crispy and golden brown. Serve with additional chopped
chives or green onions. Mm, mm-mm, mm-mm-mm! Those are so good. And I think almost
everyone will enjoy them, except what about those vegetarian guests? This next recipe is completely meat-free, but it's still so full of flavor. So go ahead and grab a medium-sized bowl and add four ounces of
softened cream cheese, 1/4 cup of mayonnaise, 1/4 fourth cup of shredded
mozzarella cheese, two cloves of crushed garlic, 1/2 teaspoon of salt and 1/4
teaspoon of black pepper, mix until well combined. Finely chop 1/4 cup of
canned artichoke hearts. (gentle music continues) Thaw frozen spinach, and
drain using a cheesecloth or a dish towel until all
of the moisture is removed.
You want to have about
1/4 cup of it when packed. Add spinach, artichokes, and two tablespoons of
finely chopped green onions or chives, mix until just combined. (gentle music continues) Fill each mushroom cap with
one to 1 1/2 tablespoons of the spinach filling, once again, paying careful attention
not to overload them with too much of it. Sprinkle a total of 1/4
cup of panko breadcrumbs over all of the mushrooms. This is about one teaspoon on each. Bake in a preheated
375-degree oven for 20 minutes or until the tops become
crispy and golden. Serve with additional chopped
chives or green onions. Oh, yeah. Mm-mm, mm-mm-mm! Oh, my goodness. These are so good too. I'm gonna have a really hard
time picking my favorite. Which one do you think you're gonna like, the spinach and artichoke
or the crabmeat filling? And if you want a few
more easy appetizer ideas, make sure you check out these
other party food recipes. Thanks so much for hanging out. I'll see you in the next one..
