0:01
Jamie and I are going to have a little bonding time out in
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- And he is so excited.
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- Mom, I love spending time with you.
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- So we're going to get our pan ready for this,
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I've got some button mushrooms.
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We're actually going to do lemon
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and prosciutto stuffed mushrooms.
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This is the kind of dish that you'd maybe like to fix your
0:22
plate and take out in the yard and it--
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- It's a beautiful day.
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- It is a beautiful day to day.
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And I tell you what, we've had our share of rain.
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So it's so good to see the sun out today.
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Both sons, the S-O-N and the S-U-N.
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- You're so clever, Mom.
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- I'm so clever sometimes aren't I?
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- What you gonna do with that butter?
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- Well, I thought I'd just eat some.
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Alright, I'm going to put a little butter Jamie,
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- First thing I'm going to do is I'm going to chop up this
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prosciutto pretty good.
0:53
- So if you would do that,
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I'm going to be down here with our mushrooms
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and I'm just gonna pop the caps out,
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and we're using a baby portabella.
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I'm going to take half the caps,
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chop them up and we're going to put them in with our mix
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just giving us a little filler for the mushrooms,
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but I'm just going to mince these up.
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I need a little bit more butter, maybe.
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I've got a bunch of chives here.
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I'm going to do about a quarter of a cup and I'm going to
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mince these up really fine 'cause I don't want
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- That'll give us a nice, mild onion flavor y'all.
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And plus the green in there will be beautiful.
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All right, so I'm going to reduce the heat now, Jamie,
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as soon as you get your chives in.
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And you're going to give us a half a tablespoon of lemon
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zest and I think we're kind of safe to eat.
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- That smells so good.
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- Doesn't it smell delicious.
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I think I'm going to turn it totally off.
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I'm going to take four ounces of cream cheese
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and that cream cheese is going to bind
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our ingredients together and make it rich and creamy.
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All right I'm going to add a fourth of a teaspoon
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of dried tarragon, I love it, kind of licorice like.
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- All right and I'm going to add one tablespoon
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You know, there's a thousand ways to stuff mushrooms.
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You can take them so many different ways.
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And this is just one of them, looks yummy.
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Here you look like you're about ready to snatch that spoon
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All right so I'll be traying up our mushrooms
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And we're going to stuff these y'all and then we're going to
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put them in a 350 degree oven for 20 minutes.
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And you can't get no better than perfect.
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- These going to be overflowing.
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- Yeah I'm gonna kinda stuff mine good son.
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Oh, Jamie, that is just yum
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- They sure are pretty too.
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Nothing on top of these, this it?
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- Nope, this is it, son.
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And in the oven they go.
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The saltiness y'all from the prosciutto
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and the lemon zest just pops and goes together.
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All right so in the oven that goes 350, 20 minutes.
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Welcome back y'all, our mushrooms are ready.
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- I can't wait to taste them.
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- Oh gosh, yes, I smell them.
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- Let's get them on our plate here.
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- Y'all 20 minutes and you got them ready.
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- Bacon, bacon, bacon, bacon. (laughing)
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They do smell delicious.
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- They're going to be hot though.
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Well, let's have a mushroom.
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- Yeah. They're a little hot son.
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Ooh, I can't pop that whole hot mushroom into my mouth.
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- I'll split it with you.
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- Okay, to eatin' on my lawn.
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I don't know if our food's gonna make it to the lawn.
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- Less than 50% chance.
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- Love what the lemon zest does to it, love it.
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- Yum, yum, yum, yum.
5:01
Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
5:06
and click the subscribe button as well as the notification
5:10
and bell to be alerted when I post a video.
5:14
Love and Best Dishes Y'all.
