I’m a simple woman. I see Chef Frank, I click “like”. Mostly because RUclips doesn’t have a “love” button. Also yes in the washing of cheaper mushrooms and yes for a recipe that is delicious, cheap, and universally welcome. I grew up in the 1960’s & 70’s and I love rumaki. I don’t know why it’s fallen out of fashion as it is absolutely delicious!
This is the same recipe my grandmother taught me years ago. The only exception was that she boiled the mushrooms 3 times and when she was a kid used to put a silver dollar in the pot. She told me that they used to do this to remove toxins. In recent versions I eliminated the boiling, added white onion, Parmesan cheese, and crumbled sausage. But your recipe brings me back to sitting at the kitchen table with my grandma making these for Christmas or Easter.
I agree with washing mushrooms. I usually cook with small portobello mushrooms which generally have a thin layer of mould on them as well as dirt. I wash them under the cold tap then leave them on a paper towel for 15 mins or so to let the water drain off.
Frank, I'm with you every step on washing mushrooms. One thing I do when stuffing mushrooms is drop a teaspoon of olive oil into each cap before I stuff it.
Mushrooms are one of my favorite sides! Thank you for posting this! I was looking for a good dairy free stuffed mushroom recipe! I'm allergic to dairy and this recipe sounds so delicious and will suit my needs perfectly! It would be awesome if at some point you did videos ( if you don't already have them) for making dairy free fried mushrooms, and dairy free sausage gravy! Thanks again! Your videos are great!
Button mushrooms get about as much love as Wonder Bread anymore, and it ain't right. I find a quick wash preferable to the tedious wipedown myself, so it's nice to know I'm in good company. Thanks for sharing this budget-friendly treat that both carnivores and vegans can enjoy.
I think Alton Brown covered washing mushrooms on one of his Good Eats episode. Hr showed there was no real difference between the two method, except washing was quicker. I wash.
Love this recipe! I always go too fancy with my stuffed mushrooms, adding crabmeat and wine. These look delicious without all that fancy stuff! Can't wait to try it.
Thanks for always reminding us how delicious the simple recipes can be, Chef!!! 💜💜💜 We're cheese and herb lovers in our household, so I like to add a little grated cheese and plenty of oregano to the filling. I will sometimes fill large Portobello mushroom caps and serve one per person, instead of making lots of smaller button mushrooms. Roasted mushrooms are always a hit! 😋
Thanks, Chef Frank! Looks fantastic. As many in my family really like mushrooms, I should try this soon. Our family didn't do much in the way of appetizers when we ate at home, but when we went out to eat we would often get deep fried cheese curds or cheese stuffed mushrooms.
I am part hobbit, and naturally LOVE mushrooms. I have been making this sort of stuffed mushrooms for many years; I like sweet Hungarian paprika, and go decadent with Havarti cheese on top.
Frank, once again you hit it out of the park. I love stuffed mushrooms, but always forget how simple they cash be. My mom always made cream chip beef with mushrooms served with that little party rye. Also, the jarred shrimp cocktail dumped over a block of cream cheese, with crackers. Fyi, I am a 'shroom washer. I am from the Jacques Pepin school, wash them right before use. Also, I thought it was either plain OR Italian crumbs. Isn't the seasoning what makes them Italian? Regardless, can't wait to #TimeToTaste these babies.
Yay... another video with Chef Frank and yet another great recipe. Yummmmy. For the full recipe and cooking time, check out the Description down below. Also, check out the links for his baking sheet pans (2/$25) and his stove-top propane burner ($30). Thanks again, Chef Frank. P.S. Epicurious just posted Chef Frank with another Cooking 101 video. 👏 👍 👏
Hey Frank, love your stuff! As a fellow CT Italian, I'm sure you had your fair share of Italian Wedding Soup - and my grandmother used to make it for us, but she is no longer with us, and I would love to be able to make it again. I've tried some recipes online, but none seem to capture the essence of what I'm looking for. Do you have a family recipe you can share in a future video?
Appetizer? What's that?😂 In my poor Italian household in Detroit, we made a big pot of the family sauce every Sunday, filled with meatballs, Italian sausage, chuck roast, and short ribs (which used to be cheap 50+ years ago!). We did not know fancy terms like "braising," but that is basically what we were doing with cheap cuts of meat. The sauce pot was too big for the refrigerator, so it sat on the stovetop all week, and we ate it every day. (Food safety was not a thing back then. Maybe that is why my Dad had just 8 siblings, when Nonna gave birth to 13?) The only variation in our diet was the shape of the pasta. I would get excited when we had mostaccioli, and once in a blue moon we had gnocchi. Every pasta meal included the same simple salad of lettuce, tomato, and cucumber. The dressing was just vinegar and oil, with the vinegar coming from a 55-gallon barrel of wine in the basement that Nonna had made decades earlier, which had inadvertently turned to vinegar. Once we had the "starter" vinegar, my Dad would occasionally pour in a gallon or two of cheap wine (e.g., Carlo Rossi or Gallo) to keep it going. That vinegar would bring tears to your eyes, and I have yet to find its equal. Every other vinegar seems like water by comparison. Thanks to that barrel of Nonna's vinegar, all of my siblings also know how to siphon, because that is how we got the vinegar out of the barrel. Occasionally, we would finish the sauce before next Sunday, and then we would have a different meal on Saturday, sometimes a bucket of chicken from KFC, or pizza from Little Caesars, or we might roast a chicken. If we were really lucky, one of my Dad's union buddies might give us a steak that "fell off the back of a truck." It was never a ribeye or filet, but maybe a sirloin or flank steak, sufficient to feed the family. My Dad would over-season it with garlic salt and broil it until it was beyond well-done, but we always enjoyed it. In our home, the only thing approaching an appetizer was a piece of stale Italian bread dipped into the family sauce. There is nothing better! At the time, my siblings and I never thought very highly of the fare served in our home, but all of our friends (mostly Polaks and Micks) LOVED coming to our house for dinner. Naturally, we would rather be at their homes eating corned beef or golumpki. You never appreciate what you have until it is gone:(
Chef Frank, I’m from New Orleans, but I’m not much of a cook. I put thyme & basil (dried) in everything. I’d like to know if those would be ok in these yummy looking mushrooms. I would leave out the red pepper flakes.
Do people still not wash mushrooms? Come on folks, Alton Brown disproved the "mushrooms get waterlogged if they even get NEAR water" bullshit like 20 years ago. Get with the times.
I made these about a month ago and they are really delicious. If I wanted to add meat to these and do a meaty stuffed mushroom, what kind of meat would you recommend? Love your channel, bro. You've got me tryin all kinds of new recipes, lol.
Chef, would it work to do a mushroom stuffing in (pre-boiled) bell peppers? Also, I can’t have pepper flakes (gut) but I think I’d add a bit of cayenne pepper or possibly (risky!) a shake of “pepper vinegar” (by Trappeys & others) for a bit of a vinegar tang. For the original recipe, what cheese would you recommend to add protein & make it more of a meal? Something basic & low cost, if possible. I love mushrooms!
Fancy app I grew up with, please guess what region I'm from: a leaf of iceberg lettuce, on top is a half of a canned peach or pear, and a dollop of cottage cheese on top of that. (Keep in mind, this is a "fancy app" I grew up with, not that I was happy about it or liked it.)
You don't fry the stuffing at all first to remove all the water? I think having different textures between the cap and filling would be much better, seems like it would be too wet and mushy without some pre-cooking.
My favorite step in every Chef Frank recipe is “make sure you get it everywhere” 😅❤
That’s the part I always get right!
I’m a simple woman. I see Chef Frank, I click “like”. Mostly because RUclips doesn’t have a “love” button.
Also yes in the washing of cheaper mushrooms and yes for a recipe that is delicious, cheap, and universally welcome.
I grew up in the 1960’s & 70’s and I love rumaki. I don’t know why it’s fallen out of fashion as it is absolutely delicious!
Mushrooms are so underrated thank you for making this ❤
This is the same recipe my grandmother taught me years ago. The only exception was that she boiled the mushrooms 3 times and when she was a kid used to put a silver dollar in the pot. She told me that they used to do this to remove toxins. In recent versions I eliminated the boiling, added white onion, Parmesan cheese, and crumbled sausage. But your recipe brings me back to sitting at the kitchen table with my grandma making these for Christmas or Easter.
No dairy no meat love mushrooms thank you Frank xxx
The appetizer that I learned from my late grandma is a simple ham and dill pickle roll up. Those mushrooms look great
That's exactly the type of recipe I like. Simple, Good, And not much to wash. Thank you chef.
student-friendly recipe yeahhhh
I agree with washing mushrooms. I usually cook with small portobello mushrooms which generally have a thin layer of mould on them as well as dirt. I wash them under the cold tap then leave them on a paper towel for 15 mins or so to let the water drain off.
Never knew stuffed mushrooms were this easy to make. I will definitely make these, I love stuffed mushrooms.
Thanks for straight forward procedure, I'm off to make mine now
My family always used Ritz crackers instead of bread crumbs. Gives it a nice buttery richness. I love stuffed mushrooms!
Mushrooms are my favorite! This recipe gonna be my another favorite dish!
Frank, I'm with you every step on washing mushrooms. One thing I do when stuffing mushrooms is drop a teaspoon of olive oil into each cap before I stuff it.
Mushrooms are one of my favorite sides!
Thank you for posting this! I was looking for a good dairy free stuffed mushroom recipe! I'm allergic to dairy and this recipe sounds so delicious and will suit my needs perfectly!
It would be awesome if at some point you did videos ( if you don't already have them) for making dairy free fried mushrooms, and dairy free sausage gravy!
Thanks again! Your videos are great!
My grandmother to make them fancy she used black olives and pepperoni.
Normally I’m a “don’t eat anything designed to eat you” kinda guy but my wife would love these. Thanks for the recipe!
I have been needing a vegan Xmas appetizer! These look perfect.
Button mushrooms get about as much love as Wonder Bread anymore, and it ain't right. I find a quick wash preferable to the tedious wipedown myself, so it's nice to know I'm in good company. Thanks for sharing this budget-friendly treat that both carnivores and vegans can enjoy.
I think Alton Brown covered washing mushrooms on one of his Good Eats episode. Hr showed there was no real difference between the two method, except washing was quicker. I wash.
Great episode
I love this recipe!! Been doing a version for years. I also have added Penzey's Freeze Dried Shallots (~1/4 cu) to the recipe on occasion.
Penzeys Fox Point blend is a kitchen staple of mine.
Love this recipe! I always go too fancy with my stuffed mushrooms, adding crabmeat and wine. These look delicious without all that fancy stuff! Can't wait to try it.
Added breadcrumbs and mushrooms to today's shopping list after seeing this. Cheers Frank!
Ooh I love this recipe! I'm definitely making this. Thank you, chef Frank!
One of my favorite food. Thank you!
Lovely to see more mushroom recipes
Thanks for always reminding us how delicious the simple recipes can be, Chef!!! 💜💜💜 We're cheese and herb lovers in our household, so I like to add a little grated cheese and plenty of oregano to the filling. I will sometimes fill large Portobello mushroom caps and serve one per person, instead of making lots of smaller button mushrooms. Roasted mushrooms are always a hit! 😋
Great recipe.....Thank you for the Great how to video.
They look like delicious Chef Frank!! I love the catchphrase you say every time you spill something somewhere "Make sure you get it everywhere" 😅
Gotta love Cucina Povera, it’s healthy too!
💗❤️🧡💛💚💙💜🖤🤍🤎
My family's go to appetizer for get togethers was bacon wrapped chicken livers.
Yum
These look great! Thank you for sharing them!
Thanks, Chef Frank! Looks fantastic. As many in my family really like mushrooms, I should try this soon. Our family didn't do much in the way of appetizers when we ate at home, but when we went out to eat we would often get deep fried cheese curds or cheese stuffed mushrooms.
Both delish
Great video Chef Frank!
We'll make these more than once over the next month. Thanks! Love the videos.
Add Romano cheese and use it to stuff artichokes. Now that’s Italian(?)!
I am part hobbit, and naturally LOVE mushrooms. I have been making this sort of stuffed mushrooms for many years; I like sweet Hungarian paprika, and go decadent with Havarti cheese on top.
Frank, once again you hit it out of the park. I love stuffed mushrooms, but always forget how simple they cash be. My mom always made cream chip beef with mushrooms served with that little party rye. Also, the jarred shrimp cocktail dumped over a block of cream cheese, with crackers. Fyi, I am a 'shroom washer. I am from the Jacques Pepin school, wash them right before use. Also, I thought it was either plain OR Italian crumbs. Isn't the seasoning what makes them Italian? Regardless, can't wait to #TimeToTaste these babies.
Im def making these for xmas
I make a version of these for Jewish holidays and they disappear quickly [use breadcrumbs most of the year & crushed matzo or matzo meal at Passover].
Add cheese and yummm
i wanna cook this
Yay... another video with Chef Frank and yet another great recipe. Yummmmy.
For the full recipe and cooking time, check out the Description down below.
Also, check out the links for his baking sheet pans (2/$25) and his stove-top propane burner ($30).
Thanks again, Chef Frank.
P.S. Epicurious just posted Chef Frank with another Cooking 101 video. 👏 👍 👏
Hey Frank, love your stuff! As a fellow CT Italian, I'm sure you had your fair share of Italian Wedding Soup - and my grandmother used to make it for us, but she is no longer with us, and I would love to be able to make it again. I've tried some recipes online, but none seem to capture the essence of what I'm looking for. Do you have a family recipe you can share in a future video?
It is on my list. Thing is my family never made it. I will develop a recipe though.
Appetizer? What's that?😂 In my poor Italian household in Detroit, we made a big pot of the family sauce every Sunday, filled with meatballs, Italian sausage, chuck roast, and short ribs (which used to be cheap 50+ years ago!). We did not know fancy terms like "braising," but that is basically what we were doing with cheap cuts of meat. The sauce pot was too big for the refrigerator, so it sat on the stovetop all week, and we ate it every day. (Food safety was not a thing back then. Maybe that is why my Dad had just 8 siblings, when Nonna gave birth to 13?) The only variation in our diet was the shape of the pasta. I would get excited when we had mostaccioli, and once in a blue moon we had gnocchi. Every pasta meal included the same simple salad of lettuce, tomato, and cucumber. The dressing was just vinegar and oil, with the vinegar coming from a 55-gallon barrel of wine in the basement that Nonna had made decades earlier, which had inadvertently turned to vinegar. Once we had the "starter" vinegar, my Dad would occasionally pour in a gallon or two of cheap wine (e.g., Carlo Rossi or Gallo) to keep it going. That vinegar would bring tears to your eyes, and I have yet to find its equal. Every other vinegar seems like water by comparison. Thanks to that barrel of Nonna's vinegar, all of my siblings also know how to siphon, because that is how we got the vinegar out of the barrel. Occasionally, we would finish the sauce before next Sunday, and then we would have a different meal on Saturday, sometimes a bucket of chicken from KFC, or pizza from Little Caesars, or we might roast a chicken. If we were really lucky, one of my Dad's union buddies might give us a steak that "fell off the back of a truck." It was never a ribeye or filet, but maybe a sirloin or flank steak, sufficient to feed the family. My Dad would over-season it with garlic salt and broil it until it was beyond well-done, but we always enjoyed it. In our home, the only thing approaching an appetizer was a piece of stale Italian bread dipped into the family sauce. There is nothing better! At the time, my siblings and I never thought very highly of the fare served in our home, but all of our friends (mostly Polaks and Micks) LOVED coming to our house for dinner. Naturally, we would rather be at their homes eating corned beef or golumpki. You never appreciate what you have until it is gone:(
Could be used for spinach lasagna , right? (same baking?)
Chef Frank, I’m from New Orleans, but I’m not much of a cook. I put thyme & basil (dried) in everything. I’d like to know if those would be ok in these yummy looking mushrooms. I would leave out the red pepper flakes.
Definitely would be a nice addition!
Do people still not wash mushrooms? Come on folks, Alton Brown disproved the "mushrooms get waterlogged if they even get NEAR water" bullshit like 20 years ago. Get with the times.
Love that episode. Culinary mythbuster
Did you ever realize as a kid that there was also mushroom in the stuffing lol
Since mushrooms are fungi, some don't consider them vegan.
I made these about a month ago and they are really delicious. If I wanted to add meat to these and do a meaty stuffed mushroom, what kind of meat would you recommend? Love your channel, bro. You've got me tryin all kinds of new recipes, lol.
Sausage, bacon or pancetta would be great
my go to appetizer is - cheetos!!!!!!
I love Cheetos too
Chef, would it work to do a mushroom stuffing in (pre-boiled) bell peppers? Also, I can’t have pepper flakes (gut) but I think I’d add a bit of cayenne pepper or possibly (risky!) a shake of “pepper vinegar” (by Trappeys & others) for a bit of a vinegar tang. For the original recipe, what cheese would you recommend to add protein & make it more of a meal? Something basic & low cost, if possible. I love mushrooms!
Fancy app I grew up with, please guess what region I'm from: a leaf of iceberg lettuce, on top is a half of a canned peach or pear, and a dollop of cottage cheese on top of that. (Keep in mind, this is a "fancy app" I grew up with, not that I was happy about it or liked it.)
Sound like something from an old Gourmet magazine
@@ProtoCookswithChefFrank welcome to the Deep South in the 80’s 😂
We did that in the Midwest back in the 60s and 70s.
how long do you cook them?
350 F for 25-30 min
The recipe is in the description but you have to scroll all the way to the bottom to find it.
Chef Frank's full recipes are always in the Description down below.
About 25-30 minutes at 350 F
You don't fry the stuffing at all first to remove all the water? I think having different textures between the cap and filling would be much better, seems like it would be too wet and mushy without some pre-cooking.
😊🤭😋🫰👍👍👍👍👍
I enjoyed watching but . . . I don't care for 'shrooms. When I was growing up we rarely had appetizers. Maybe a veggie and dip tray or some nuts?
Nice guy but too much talking for so few ingredients and instructions