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.
or another use).
Place mushroom caps in a bowl and
Remove bones from chicken breasts; place breasts, skin side down, and pound until thin.
Prepare stuffing mix according to directions on package.
Put about 2 tablespoons of stuffing on each piece of chicken and fold sides and ends over.
Place, seam side down, in baking dish.
Spread soup over the top of the chicken.
Bake at 375\u00b0 for 40 minutes.
(No salt is needed in this recipe.) Serves 4 to 6.
Bake potatoes until tender.
Cut in half lengthwise; scoop out pulp and mash or press through ricer.
Add cream of mushroom soup, margarine, salt and pepper; whip until light and fluffy while gradually adding about 1/3 cup milk.
Pile back into potato shells; sprinkle cheese over tops.
Return to hot 350\u00b0 oven for 10 to 15 minutes or set into broiler until cheese is melted.
grease the foil.
Remove mushroom stalks from the caps; chop
Heat oven to 350.
Stem mushroom and saute in nonstick, oven-safe pan for about 3 minutes on each side.
Spoon ricotta cheese into mushroom cavity.
I sprinkle a little garlic powder on top.
Drizzle about 2 tablespoons of spaghetti sauce on top. Bake for about 15 minutes.
Remove and add cooked pasta to the side of the mushroom. Pour remaining sauce over pasta and mushroom.
Sprinkle with mozzerella cheese and bake until cheese is bubbly.
Slice eggs in half lengthwise, remove yolks, set whites aside.
In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
set aside.
In a saucepan saute onion in butter until tender.
Add soup and sour cream mix well.
Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
Sprinkle with cheese and paprika.
Cover and chill overnight.
Remove 30 minutes before baking.
Bake uncovered at 350 for 25-30 minutes.
Leave mushroom caps whole.
Chop stems.
Heat 6 tablespoons butter with oil.
Add garlic and onion.
Saute until onion is wilted.
Remove from heat.
Stir in bread crumbs, salt, parsley, lemon juice, tarragon and chopped mushroom stems.
Melt butter in frying pan.
Add onion and celery.
Cook until onions are clear.
Add bread, salt, pepper and poultry seasoning. Cut hole of meat out of each pork chop.
Stuff mixture into each hole in pork chop.
Cover with 1/2 can water and cream of mushroom soup.
Bake at 325\u00b0 for 2 hours.
Lightly brown pork chops in oil. Remove from heat.
Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.
Place steak in a greased 9x13 baking dish. Sprinkle with salt and pepper.
Pour mushroom soup and 1/2 c water over steak and sprinkle with onion soup mix.
Cover and bake at 325 for 2 hours.
Melt butter.
Mix cooking sherry into cream of mushroom soup. Peel and devein shrimp.
Dip shrimp in melted butter, then in soup mixture. Roll in bread crumbs.
Place on a cookie sheet in a single layer.
Bake in a 350\u00b0 oven for 20 minutes.
Bake the potatoes until tender. Cut in half lengthwise.
Scoop out pulp and mash. Add mushroom soup, butter, salt and pepper. Whip until light and fluffy while gradually adding milk.
Pile back into potato shells. Sprinkle shredded cheese over tops. Return to hot oven (450\u00b0) for 10 to 15 minutes until cheese is melted.
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.
ixture into each mushroom cap.
Place the stuffed mushroom caps on a
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.
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.
ombine with the onion, chopped mushroom stems, and 3/4 cup
ntil blended. Spoon equally over stuffed chops.
Bake for 25
Preheat oven to 400 degrees F (200 degrees C).
Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps.
Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.