[lauren] so i'd like to do some type of cheese filling, i think?
[lauren] and i'll use up- oh, that's a really loud sound of the toilet flushing.
[lauren] hey everyone! it's lauren from hot for food back with another RECIPE?!
[lauren] i know you love these ones, we're gonna make something up from scratch with whatever i've got
[lauren] in the fridge and in the cupboards, i'm really- i'm not inspired yet.
[lauren] i gotta go through the fridge, i don't know what's in there, i don't know what we're gonna make.
[lauren] but hopefully we'll come up with something tasty tasty in the end so let's go rummaging, shall we?
[lauren] okay! lots of stuff, as you know i've been working on a cookbook so i have lots of reminisce of things lying around
[lauren] for instance, this sauce here; a spicy peanut sauce.
[lauren] oh, i'm giving recipes away from the cookbook but anyway we can use that for something.
[lauren] these are sauces you've seen on my personal youtube channel as well.
[lauren] leftover mashed turnip, that doesn't sound nice.
[lauren] leftover cabbage,
[lauren] we've got some mushrooms, we've got various forms of veggie bacon in here like
[lauren] tofu bacon, portobello mushroom bacon,
[lauren] i've got a smidgen of pumpkin puree left
[lauren] i got lots of veggies, there's lots of food in here, we could really go anywhere.
[lauren] lentils? leftover lentils, oh lord.
[lauren] i gotta have to think really hard today.
[lauren] somebody did just ask me to try and make stuffed mushrooms,  so this could be what we'd do
[lauren] i also found that i have herb and garlic cream cheese in the fridge so that could be the stuffing.
[lauren] i'm listening to you, we're gonna do stuffed mushrooms.
[lauren] and this'll be more of an appetizer cos i don't have a ton of mushrooms here.
[lauren] i've never made stuffed mushrooms, i always felt like they were hard to get everything stuffed in there.
[lauren] but i'm thinking i wanna fry them, i'm thinking i wanna like stuff them, coat them in breadcrumbs, fry them.
[lauren] cos that's really the best way, i don't really wanna bake them.
[lauren] the mushroom gets all spongy and dried out if you do that
[lauren] alright, we're gonna start with this cream cheese,
[lauren] so i have the smallest amount of pumpkin puree left, i'm just gonna add that in there.
[lauren] cos i wanna use it up.
[lauren] alright, this is an extra little bit of pumpkin gravy i made.
[lauren] it's got miso, vinegar, shallots and spices.
[lauren] so let's mix this together and see what it tastes like.
[lauren] i think we're gonna need something like lemon juice in this, or apple cider vinegar.
[lauren] that tastes really good.
[lauren] i have a whole bunch of stuff in there so i think my chives have gone slimy so we can't use those.
[lauren] i have jalapeño, that could be nice in there.
[lauren] and green onion and cilantro.
[lauren] my go tos.
[lauren] yea, i think let's add these three ingredients into the stuffing and see what we get.
[lauren] make sure you scoop out all these seeds cos those are the hot parts.
[lauren] i'm only gonna add a little bit, i can't really handle all that spice.
[lauren] okay so this is portobello bacon that i made, gonna chop it up and add that in there as well.
[lauren] okay we're gonna mix all that together and then i'm also just gonna add salt, pepper and chili powder.
[lauren] so
[lauren] that is a pretty tasty filling, if i do say so myself.
[lauren] i'm thinking i'm mixing regular breadcrumbs with panko breadcrumbs, i don't know why, that's gonna be the breading.
[lauren] i'm also gonna add salt and pepper to the breadcrumbs,
[lauren] let's add a little bit of smoked paprika to go with the smokey mushrooms that are in the filling.
[lauren] alright, we're gonna need a little bit of all purpose flour to coat the mushrooms in first,
[lauren] then i'm gonna add almond milk to another bowl so that'll be the second dredge and i'll go into the breadcrumb mixture.
[lauren] i'm gonna use my deep fryer, i got a deep fryer so it's much easier.
[lauren] and you can just heat up a  shallow bit of oil like this should be fine in that,
[lauren] like about an inch and a half of oil in a iron skillet.
[lauren] we fry things all the time so by now you should know how to do it.
[lauren] and then i'm gonna use the stems. so i'm gona de-stem and we're gonna bread those as well.
[lauren] they're all gonna get breaded the same way.
[lauren] so i would say overfill them a little bit cos you want the breading to stick to this part.
[lauren] let's hope this works, everyone!
[lauren] we're coating in flour, just dusting it in flour.
[lauren] shake off the excess, then into the milk.
[lauren] get all sides well covered up,
[lauren] and then into the breadcrumbs.
[lauren] make sure they're really packed on there, use your hands
[lauren] for the stems, i coated them in the remainder of the actual cheese filling.
[lauren] then i put them in breadcrumbs.
[lauren] obviously i don't know if you're gonna make this at home cos i completely made up that filling but
[lauren] now you get the idea of how to do mushroom caps,
[lauren] provided this all works once we're in the fryer.
[lauren] whatever this dip is that i made though, you could just use this
[lauren] this could be like a pumpkin cream cheese dip and you can just put crackers in it, it's that tasty.
[lauren] pumpkin dips are all the rage right now.
[lauren] yea, it's like a little mushroom nugget.
[lauren] let's hope they work! i think they're gonna work, i think they're gonna be delicious!
[lauren] okay, i'm gonna do four.
[lauren] so these turned out amazing, only one exploded, the rest are fine.
[lauren] i can't wait to bite into one.
[lauren] the stems that i coated in the cheese are amazing!
[lauren] it's basically like fried cheese!
[lauren] okay, then i was thinking about sauces.
[lauren] i don't think i wanna get too much more complicated, i have so many leftover sauces in the fridge,
[lauren] that i'm just gonna say serve with whatever sauce you like.
[lauren] you know we make jalapeño ranch, sun-dried tomato aioli, all kinds of things on hotforfoodblog.com
[lauren] that's very loud.
[lauren] and then i think we'll plate this with just a variety of sauces,
[lauren] i'm not gonna do anything really other than add some lime juice to my peanut sauce to thin it out.
[lauren] and then i've got a jalapeño ranch and the leftover filling, the cream cheese filling so
[lauren] i'm just gonna put that out with it as well cos you might want to dip the stems in some more pumpkin cheese.
[lauren] alright, there's our vegan stuffed mushroom caps, they turned out amazing!
[lauren] the crispy crunchy coating is awesome, the inside is gooey,
[lauren] that one i added more cheese onto cos it's the one that exploded.
[lauren] mm!
[lauren] you know i always deep fry stuff because you fry anything, and it's amazing.
[lauren] mm!
[lauren] these are really good!
[lauren] oh my god!
[lauren] now i think the best dip is gonna be- not the peanut sauce, though the peanut sauce is fine.
[lauren] but the jalapeño ranch.
[lauren] which is from- what recipe of ours?
[lauren] oh! our butternut squash tacos.
[lauren] oh my god!
[lauren] i'm in mushroom heaven.
[lauren] just stuff me and put me in there.
[lauren] and then i'll eat myself.
[lauren] okay. that is RECIPE?! and it was pretty good.
[lauren] i started very uninspired, i will admit.
[lauren] and then i found inspiration in the fridge which is what i hope you do every single day
[lauren] or at least once a week if you're not used to cooking as much yet.
[lauren] but thank you so much for watching, i probably have food in my teeth but it's okay.
[lauren] let me know what you think of the recipe or the RECIPE?! in the comments below.
[lauren] give it a thumbs up if you like what you have seen and subscribe if you're not already here to hot for food.
[lauren] we post every single wednesday as you know.
[lauren] follow us on social media, @hotforfood and share photos if you attempt your own version of a stuffed mushroom.
[lauren] you could probably do a baked version i would guess but they're really really good like this
[lauren] and whenever i've had them at restaurants, they're always deep fried because
[lauren] they're faster, even as well to deep fry them.
[lauren] alright! i'm outie! bye!
[lauren] nobody says that, i shouldn't say that.
