- Hey dudes, I'm Hilah and today on Hilah Cooking
I'm making spinach stuffed mushrooms.
Hidden Valley Ranch asked me to come up
with a recipe that would be great
for an awards season party
and I think these fit the bill
because you can make 'em ahead of time,
ladies love vegetables
and they go really great with champagne
and talking about celebrities.
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Start out with prepping the mushrooms.
I've got some pretty big cremini mushrooms here
that I just wiped off with a damp towel
to get off all the dusties off
and then you just wanna pop the stem out
and I find the easiest way to do it
it kind of like going around and break this membrane
if you need to, sometimes it's not there,
but I think fresher mushrooms usually
have that little membrane
and then just kind of pop it out.
And it literally makes a popping sound, so that's cool
and then if you're the type of
person that makes like your own
vegetable stock or chicken stock and stuff,
save these mushroom stems,
'cause those go really well in something like that.
So I'll show you another one.
So once you've got your mushrooms ready to roll,
you can push those aside
and we'll start mixing up our filling.
The base of it is gonna be some cream cheese.
Add a little bit of mayonnaise.
And I'm gonna add one packet of
Hidden Valley salad dressing and seasoning mix.
Just get these mixed up together.
Okay, so this looks really good.
It's all smooth.
So we can add the rest of our filling ingredients,
so I'm gonna use a little bit of grated cheese.
I'm using Monterrey Jack.
I think cheddar would be really good too.
Some grated carrots.
Some finely chopped spinach.
Some green onions and some fresh herbs.
Today I'm gonna use some dill and parsley,
but you could use all dill or all parsley.
And then some bread crumbs.
You wanna save some to put on the
top of the stuffed mushrooms later
and I'm gonna add some black pepper.
And then just get this all mixed up.
Okay, so once you're certain that
your mixture is very well combined
and there's no streaks of cream cheese
or mayonnaise hiding around the bottom,
we can stuff the mushrooms.
So I'm using a baking tray that
I've lined with a little bit of parchment.
You don't need to do that,
but it makes clean up a little bit easier.
So then we can just start filling the mushrooms
and I just use a regular spoon
and do a teaspoon and a half or two teaspoons,
depending on the size of the mushroom.
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Once your mushrooms are all stuffed,
you just wanna sprinkle the top of
each one with a couple pinches of bread crumbs.
Just to make sure you get a nice little
toasty brown top and add a little bit of crunch.
And if you did wanna make these ahead of time,
you could just refrigerate them for up to hour
and then bake them whenever you're
ready for some hot stuffed mushrooms.
So I'm gonna put these in a preheated 400 degree oven
and bake 'em for 20 to 25 minutes,
until the mushrooms are nice and soft
and kind of shrively and the tops are brown
and toasty and everything inside is all melty
and yummy and gooey.
Alright, so 20 minutes later and my house smells amazing
and these look gorgeous and I can't wait to eat one.
For this recipe, check out hilahcooking.com
and for many, many, many more recipes,
check out hiddenvalley.com/recipe.
Now, let's taste this recipe.
They're gonna be hot so beware.
Biter beware.
Ya'll really should try this.
This is one of my favorite stuffed mushroom
recipes that I've ever had or even ever created.
So thank you so much for watching,
thanks for subscribing and I will see ya'll next week.
Bye.
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