Healthy Stuffed Mushroom Appetizer

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Making a healthy stuffed mushroom appetizer is a great way to begin a delicious meal. Make a healthy stuffed mushroom appetizer with help from an experienced and professional chef in this free video clip.

Part of the Video Series: Hearty Recipes
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Video Transcript

Hey, everyone. Chef Plum from and today we're going to make a healthy stuffed mushroom appetizer using some turkey, some little mushroom caps, they're delicious. Check it out. So to make our stuffed mushrooms I got a couple of things here, very simple easy things to get. I've got, these are portabella mushrooms, baby portabella mushroom caps, I have a little dry herbs here, oregano, thyme and parsley, this is a little roasted red pepper just diced up, this is a little Pecorino Romano cheese, ground turkey, I've got a little hot sauce, a little Worcestershire Sauce, some olive oil and balsamic vinegar, not to forget a garlic clove, lemon zest. So as you can see I've pulled the stems out, out of here, that's what we're actually going to stuff things in, but we're going to drop these mushrooms in this bowl to begin with. We're going to give it a pinch of salt, about a tablespoon of olive oil and then we're going to give it about a teaspoon or two of a little bit of balsamic vinegar. So we're just going to toss these up just like this, you're going to get them nice and coated all around, put them back into our pan and we're just going to toss these in the oven really quick. So we've got a garlic clove here, one of my really good friends the garlic clove. we're going to smash it with our knife gently, kind of gently, just give it a little chop there with your knife, run your knife through it a few times. This is our ground turkey, this is about a half a pound of ground turkey, we're going to add to it about the quarter cup of chopped red peppers, roasted red peppers, right there, this is our herb mixture we're going to add about a nice heaping handful of that, let's call that about a tablespoon. When you use dry herbs always smash them in your fingers a little bit as you do it. Here's some of our lemon zest and again we're going to use our Microplane and lightly run the lemon across the Microplane, we're going to toss our garlic in there, a couple shakes of hot sauce, hot sauce. A nice heaping pinch of salt, a little Worcestershire like two shots of that and then a good size pinch of our cheese and we'll just take our tongs or our spatula or what ever your mixing utensil you prefer, so there nice and mixed up. And we're going to take this over to our saute station and saute it off. We're just about done with the meat cooking in the pan, but it's a great opportunity to taste the food, to see where we are, we taste it to check the seasonings, see if you need to add anything else to it, let's see where we are here, it's going to be hot, that lemon zest changes the complexion of everything. A little bit of hot sauce which doesn't make it super hot, but the lemon zest. I can't tell you enough how much of a difference that makes. So we got everything back here at our station, I pulled our mushrooms out of the oven, now what we wanted to do with that is we just kind of wanted to par cook the mushrooms a little bit till they're kind of soft. So we're going to add a little bit more of our Romano cheese, a little pinch like this just right on top of our mixture that's still warm by the way. So we're going to mix that right into there and then we're going to take our mixture and we're just going to put it right into our mushroom like this. Now we're going to finish it with just a little bit more of our cheese, just right on top like that, again this is Romano cheese. Alright these guys are going to in the oven spend a little time and come back out and we'll see what they look like in a few. Wow, I just stuffed mushrooms using ground turkey, Parmesan cheese, a little bit of roasted red pepper, they're going to be awesome. I'm Chef Plum from And that's how you make a healthy stuffed mushroom appetizer. I'll see you next time.


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