Easy Stuffed Mushroom Recipe (With Video)

This transcription will have some mistakes because it is partially automated.

(Video Clip Playing)

Hey guys! You might remember that at the beginning of our trip we stayed here with Karine and Kelric, and we are back for our last night of our stay here in Europe. We’ve been here for two nights but tonight is our last in Paris and our last night in Europe.

So, it’s a little bit sad but it’s nice to be back with these people that we are now friends that we found through coachsurfing. So, it’s been really good time here with both of them and we, they made us some amazing meals last two nights so tonight we’re making them a meal. In truth that would be amazing but anyway.

That smell good!

Yes! That smells good. Ok.

What are you making? You’re only gonna show a part of it here?

Yes. What I’ve got in the stove already is a tomato sauce. It has a base of onion, garlic, eggplant and then some tomatoes in there to make it into a sauce.

And then we’re gonna serve that over some brown rice and you probably gonna get foggy now.

Yup!

You can’t see me through the fog!

And then on the side we’re gonna have some stuffed mushrooms which I got started. So I have the mushrooms in the oven and that’s the recipe that we’re gonna show you today.

So the mushrooms are in the oven right now and what I did was I took the stems out and then I rubbed some oil over them and some salt and then I got them going in the oven to soften up first.

And then what I’ve got over here to stuff them with is the stems of the mushrooms chopped up really finely and I’ve got some onion also chopped finely. I’m also gonna diced that. I’m just in the process right now.

And then I’m also going to diced up some zucchini very very small. I’m just gonna use probably that much zucchini. The rest I’m going to slice and make in to those appetizers that we showed you, when was that? Was that last week?

Yeah! A week ago!

I’m having troubled tracking what day it is.

My sister made them. Ok?

Yeah! Phil’s sister Haley made the pesto with avocado and tomato on the little zucchini slices like cracker so we’re gonna do that, I got pesto back here and some avocado and tomato.

So that’s what we’re gonna make tonight and then what I’ll do with the fillings of the mushroom is mix it with some olive oil and some salt as well and then put it inside the mushrooms and let that bake while we go enjoy our appetizers.

This kitchen rocks!

Yeah! It’s a very beautiful kitchen.

We’re moving to Ottawa in a couple of months so we have to try to find, is there anything like this in Canada?

I don’t know. I think we might need to make that happen. On our own!

Yup!

In extreme close up!

Ok! So the mushroom has been in for a little while so it got a chance to soften it up and the liquid of the mushroom tends to pool on the top so you just tipped them over like that. Get rid of the moisture and then put the stuffing in here.

And this is why I was chopping the vegetables very small because these mushrooms are quite small. I was trying to find some giant portabellas but unfortunately I couldn’t find any.

But this will work. So I’ve got the vegetables mix up with some oil and some salt and some balsamic vinegar for flavour and I’m gonna have way to much stuffing so what I’m gonna do is put these all in the mushrooms and then I’m just gonna put the vegetables, the rest of the vegetables around the mushrooms to roast them up.

And I’ll put them back in the oven and let it cook away while we enjoy our appetizers.

Karine and I was just joking because we’re turning Phil French. (Phil talking French) There he go! Phil’s French lesson for the day!

Alright! So we enjoyed our appetizers and the mushrooms are finished over here. With a little bit of extra stuffing there and we’re ready to enjoy our dinner.

Bon Apetite!