Jacques Pépin Makes Shrimp-Stuffed Portobello | American Masters: At Home with Jacques Pépin | PBS

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Pépin came up with his recipe for shrimp-stuffed portobello mushrooms when he was working in Paris in the 1950s. "I remember doing escargot, or the snail in French, and instead of putting them in the shell, we used to put them into individual mushrooms. We also put them in artichoke bottoms, so you could eat the whole thing." His recipe has breadcrumbs, garlic, butter and herbs.
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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards - including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special - 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.

[@wendydawe3874]

I could watch Jacques cooking in the kitchen forever……love him.

[@LinkRocks]

Chef is still sharp as a tack and the best at his craft. I'm so thankful that he does these videos when he could easily be retired and enjoying the fruits of his labor.

[@La19930]

This man is an inspiration to many of us… A National Treasure!!! Thank you Chef Jaqués Pepín…

[@Bdoodee]

Such a pleasure to watch Jacques cook. He’s such a gentleman and always has great recipes.

[@Neura1net]

Pépin and PBS. Absolute legendary

[@porkbelly0713]

His knife skills are just amazing. I could go that fast but would have at least two fingers gone or mangled. Thank you Jacques !

[@LinkRocks]

Right? He was even faster in his younger days. He does have videos on how to use your knives that are worth checking out. He goes slowly so you can see what he's doing.

[@danmcclellan2451]

Jacque peppin is a legend ✌️ absolutely love his videos 👏👏👏

[@dingfeldersmurfalot4560]

Jacques can do something so simple and make it look magnificent.

[@johnraedeke448]

Dear Chef Pepin, I've made these twice now. Absolutely amazing. One of my favorite dishes. Thank you!

[@ruth4489]

I love how he teaches HOW to chop properly so when you cook you dont hurt yourself. Also, many of his recipes I can do at home for my family. Much appreciated. Big difference between cooking at home with a normal stove versus a professional stove. Some chefs dont take that into consideration.

[@-gina1114]

YUM!!!!!!!!!!!!!!!!!! Thank you so much for the recipe and the cooking class Jacques! I always enjoy learning prep and cooking tips and tricks from you!

[@protopigeon]

Jacques blessed my day once again thank you

[@CarltonRobertson-sy1ks]

I have made these many times. Sometimes I add different cheese and they are always outstanding. The Chef continues to be an inspiration.

[@daphnepearce9411]

I just found this channel. I love Chef Pepins recipes. So simple yet very flavorful. His stuffed eggplant is superb! Thank you chef!

[@venomf0]

Love you Jacques!!!!

[@m.theresa1385]

Lovely recipe! I’ve all the ingredients and am looking forward to making this . I’d no idea that I needed to first bake my ‘shrooms. Thanks Chef Jacques! You’re simply the best.

[@taritabonita22]

Chef Pepin my favorite chef of all time. I worked for Chef Regina Charbonneau and had the great pleasure of meeting Julia Childs, wish you could have been there too❣️

[@sebeckley]

I scoop out the gills so there's more room for filing. I like having it bowl-shaped so nothing escapes, like cheese or an egg. An egg on top is great with some fillings, or just by itself.

[@markust8904]

Oh Jacques!! i loved when you spooned the juice on top! Didnt expect that.!

[@dmblum1]

That shrimp mixture would make for an awesome taco!

[@wendydawe3874]

You are the best! Sensible and practical cooking as always.

[@christiancormier7847]

Love you Jacques

[@jasongemma3109]

This looks absolutely delicious. Thanks for the show

[@RosemaryGrimes-rl1mp]

He is awesome !!!!

[@dianegentile9460]

OMG he is AMAZING. Love to watch him . I saw him a very long time ago in person. He is a real gentleman and sooo handsome. God Bless you Jacques for all the wonderful years of bringing your recipes to us. I have his first cookbook that came out in the U.S. Stay safe and heathy.🙏🏻🙏🏻🙏🏻

[@kristinekuhlmeier8201]

An "effty"portion. His simple but elegant ways are everything. His cooking is something everyone can learn from!

[@sogorgeous2257]

Of course! Because the h is not pronounced in French!

[@SauceMan48]

I just learned a new knife skill. You learn something everyday.

[@MrShroombot]

Simple yet complex and elegant. Bravo Chef!

[@charliegee9171]

Beautiful dish

[@konamoon]

Thank you, Chef. I truly appreciate the recipe & cooking tips while you prepare your recipes.

[@bryanstepinski6693]

Awesome, I use just about every recipe you put on you tube. Thank you. This recipe........phenomenal!!!!

[@dzintrarowe4272]

Definitely will try this one. Looks yummy..

[@nikaproust]

J'adore ça !

[@slipperynips760]

I'm doing this immediately

[@belenski]

thank you for sharing your recipe

[@ChuckKolyvas]

Jacques I have loved you since I was a kid in the early 90s. Like Julia Child you made French cuisine/fine food accessible. I'm really happy to have rediscovered you on KZbin. Today I made your "cookie cornucopia" from your 90s TV show and after a bit of trial error I made it. It was such a hit with my friends, especially making it in front of them. Thank you for your time and knowledge x

[@kaycampbell8532]

Yuuuummy! Who doesn't love a man that can cook!❤

[@scottfraser1758]

Another great recipe! Thank you for flavourful, uncomplicated, contributions to my everyday menu plans. This looks DEEELICIOUS!

[@patricia7792]

Amazing portobello stuffed with shrimp recipe! Thank you Chef Pepin!🌸

[@rexg2985]

I am going to make this for my wife, thank you!

[@jaighosh2690]

Simple but excellently superb....

[@chrisandersen5635]

This would be wonderful for a Thanksgiving side. I could just use smaller mushrooms. Merci Chef.

[@annettefournier9655]

I'm making this for a special supper as main course!🎉 Many thanks chef.

[@mattwilliams9506]

I love making stuffed portobello in the similar manner. I have made different variations over the years. The most recent I made with panko and finished with shaved parm and balsamic-fig sauce😋😋😋

[@ofeliapadilla1446]

Can you share your recipe?

[@kathleenmiller516]

This recipe is really good! I don't make it often, but when I do....

[@jacquelinenoel2992]

What a wonderful video. I’ll definitely make this recipe. Thank you for sharing your great talent of cooking! Bon appetit! 😘

[@nicolecohen4216]

Looks Yummy , a must try !

[@tomsaunders4332]

thank you sooo much for taking your time and knowledge, to teach us how too,,,,,,

[@dianewillson7099]

Thank you

[@backpackmatt]

Finesse is the hardest technique for any chef to master.

[@michaelover5182]

I’m making this tonight! I don’t have fresh parsley but I do have thyme. So here we go. 😊

[@richardbrace7998]

Love your videos. I have been watching you for years.

[@laurapaquette4485]

You speak English better than most Americans! Classic, love watching your videos

[@michelleharkness7549]

Greetings from southcentral Texas USA 🇺🇸; Delicious 😋! The portobello mushroom 🍄 looks amazing 😉! What a lovely 😊 holiday treat ; will be fantastic to try out ! Thank you; again, thank you.

[@michelleharkness7549]

Greetings: special intention: Media Technical Support People and Staff @ Jacques Pépin : Cooking att Home , thank you; again, Media Technical Support People and Staff @ Jacques Pépin: Cooking at Home, thank you.

[@michelleharkness7549]

Greetings: special intention: Happy 😃 Holiday; wishing you an amazing 😉 dinner 🍽 celebration 🎊 with friends and family; Love ❤️, Hug 🤗 and be very, very, very safe.

[@michelleharkness7549]

Greetings: amen 🙏 alleluia: in thanksgiving: the oval au gratin dish is amazing 😉; very awesome to use for this beautiful stuffed portobello mushroom recipe!!

[@maryngshwuling9916]

Thanks for sharing this recipe 🌈

[@dakiblabla]

His enthusiasm for the imperial system is hilarious.

[@jaighosh2690]

Left over bread (call it stale bread) when shredded can act as very good binders with minced meat, shredded fish or shrimps, grated vegetables etc to make patties (which in some parts of the world is also called as cutlets), reducing the need of other starchy binders.

[@willsurely]

Thank you!!!

[@andersarnell85]

Happy cooking!

[@JoeyRetroRockets]

A skillful edit when they cut away from him giving his fingers a lick but it was still in the soundtrack.

[@davidwilliams8405]

Bon apetit!

[@savannamillen7276]

Great Y creative

[@chaimkatz2002]

Pépin is pretty great.

[@DanHarkinz99]

I made this and it was damn good

[@jml4774]

Yum!

[@cscmolts77]

Happy holidays

[@timivers8823]

Just got my ingredients!

[@johncreedon1833]

I would eat the 2 for first course, and another 4 of them as a main

[@andrewshields1915]

I have a friend who hates mushrooms and a friend who hates shrimp. I want to invite them over and see what happens.

[@porkbelly0713]

You could also use some lump backfin crab meat in lieu of shrimp but this would increase the cost a bit. You know, this would make a great snack to serve with his beef carpaccio for a light lunch or whenever ........... surf and turf on steroids. You would have garlic breath for days, no worry about vampires :D))

[@DanHarkinz99]

This looks 👍

[@flybyairplane3528]

JACQUES,HELLO,THIS I will you later in the year,I just happen to LOVE PORTOBELLOS ANYHOW, NICE MEAT SUBSTITUTE, STAY WELL,CHERIO🇫🇷🇫🇷🇺🇸🇺🇸

[@justtabandme8871]

The tail is the best meat! Pinch at the tail junction & pull!

[@brandonlasvegas]

😋😎

[@pskully57]

I'm going to try this with smoked oysters.

[@pskully57]

Update: I did this with smoked oysters and it was outstanding!

[@Kiwi-ICU-RN]

How sharp is that knife 😳

[@catrinacraft]

❤️❤️❤️❤️😘😘😘😘😘😘

[@elainejefferson6093]

May I ask dumb question Why do you use pepper along with salt Isnt salt enough for the ingredients ? I have just found your channel and find you much better than others I have watched Not a real lover of mushrooms and I ma not great with knives either

[@jackiecortez1093]

32.

[@susanhennings5171]

I see many other cooks culling out the gills. Some say it lends a muddy taste. Others say it discolors the filling. But you leave the gills intact. Is that not a problem for your dish?

[@JPFalcononor]

I wonder if scraping out the gills would make more room for the stuffing?

[@donnsunderland2684]

Surprised you left the "gills" in the underside of the portabello.

[@jackash6]

Yeah same here!

[@anniefannycharles9951]

I was surprised he cut so much off around their rims. But hey, he's the world renowned chef! Looks delicious!

[@Lic.en.derecho]

I thought ypu were going to cook the shrimp before stuffing and then to the oven...

[@nunyobinnis380]

Pretty sure he's not American haha

[@samanthafox3124]

Chef probably doesn't realize he drools and slurps as he talks. It's kind of off putting when I think they cook like this and then we eat it😬

[@costello357]

I’m on it …🏪🏃🏼‍♀️