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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