Stuffed mushrooms are the perfect addition to your holiday dinner menu! Get the recipe ▶ https://foodtv.com/36vPlVXSubscribe to Food Network ▶ http://foodtv.com/YouTubeAlex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Stuffed White Mushroom CapsRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 1 hr 40 minPrep: 35 minInactive: 10 minCook: 55 minYield: 6 to 8 servingsIngredientsStuffing:1/8 cup extra-virgin olive oil1 small bunch fresh thyme, tied together with a string1 yellow onion, peeled and finely dicedKosher salt and freshly ground black pepper2 small cloves garlic, peeled and grated on a microplane1/2 teaspoon ground cumin12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced1/4 cup dry vermouth1 cup sour cream1/3 cup grated Parmesan, dividedMushroom bottoms:4 tablespoons unsalted butter18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washedSalt and freshly ground black pepper1/2 cup dry vermouth2 tablespoons toasted bread crumbs1 tablespoon balsamic vinegar, for finishingDirectionsHeat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.Preheat the oven to 350 degrees F.When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#AlexGuarnaschelli #StuffedMushrooms #AlexsDayOff #FoodNetwork Alex Guarnaschelli's Stuffed White Mushroom Caps | Alex's Day Off | Food Networkhttps://www.youtube.com/watch?v=K0z7cXS7CPU&feature=youtu.be
