Make marinade and marinate mushroom caps for 24 hours.
Remove mushrooms from the marinade and pat dry with a towel.
Grind walnuts into small crumbs in a food processor and add the rest of the pate ingredients.
Blend until well incorporated, but not completely smooth.
Spoon a small amount of the pesto pate into each mushroom, and top with ground pine nuts.
Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
eep warm.
Meanwhile, brush mushroom caps with melted butter. Arrange
nder skin.
Toss the mushroom caps with the 2 tablespoons
nd veggie sticks. (Also see stuffed mushroom recipe).
You can deep fry
grease the foil.
Remove mushroom stalks from the caps; chop
ixture into each mushroom cap.
Place the stuffed mushroom caps on a
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
Brush mushroom caps with butter and set aside.
Combine remaining ingredients and fill caps.
Place on baking pan, filled side up.
Broil 6 inches from heat about 5 minutes or until cheese is bubbly and mushrooms are heated through.
Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper.
Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.
ntil blended. Spoon equally over stuffed chops.
Bake for 25
ust the inside of one mushroom with cornstarch and put 1
50\u00b0F.
Arrange sliced star fruit in bottom of a
Clean mushrooms and remove stems.
Set caps aside.
Combine mushroom stems, onion and garlic in food processor or blender and process until finely chopped.
Heat oil in a small skillet.
Add mushroom mixture and saute over medium-high heat, 4 to 5 minutes. Return mushroom mixture to processor and add next 7 ingredients. Process until smooth, adding additional melted butter if necessary to make a smooth paste.
Set aside to cool.
Drain crabmeat; press to remove excess fluid.
Flake.
Mix crabmeat, onions, cheese, seasonings and mayonnaise.
Remove stems and scrape gills from mushrooms with a spoon to make deep cups. Heat oven to 325\u00b0.
Stuff mushrooms generously with crab mixture. Place in ungreased shallow baking dish.
Bake 5 minutes.
Sprinkle with Parmesan cheese.
Turn oven to broil.
Broil until golden brown, about 15 minutes.
In 2-quart casserole, add mushroom and celery soups and mix. Place rinsed chicken in soup mixture.
Sprinkle onion/mushroom Recipe Secrets on top.
Add 1/2 cup water or chicken broth.
Break stems off mushrooms and chop finely.
Saute onion in 3 tablespoons water.
Add 3 tablespoons liquid Butter Buds, mix chopped stems into butter-onion mixture.
Pour lemon juice over them, and stir in bread crumbs, parsley, water chestnuts.
Remove from heat source and salt and pepper to taste.
Mix in egg yolk. Stuff mixture into caps.
Brush Butter Buds over each stuffed mushroom and sprinkle with cheese.
Bake 12 minutes at 350\u00b0.
Remove stems from mushrooms. Cook caps in butter/margarine for 4 to 5 minutes. Combine ingredients and fill caps. Broil until golden brown.
Preheat oven to 350\u00b0.
In large skillet, brown chops; drain. In greased 2-quart oblong baking dish, arrange potatoes, then chops.
Add Lipton onion mushroom recipe soup mix thoroughly blended with water.
Bake covered 1 hour or until potatoes and chops are tender.
ell and let stand for 5 minutes. Spoon the stuffing onto