To make mushrooms, Remove stems from mushrooms and chop fine.
Put
o break the mushroom. Place stuffed mushrooms on an oiled cookie sheet
mong the caps.
Drizzle mushrooms with the 2/3 cup
Preheat the oven to 400\u00b0F.
Mix the cream cheese, sour cream, bread, 3/4 of the green onions, 3/4 of the smoked ham and the chopped mushroom stems. Season the mixture to taste. Take 4 small casserole baking dishes and place 1 tbsp of oil and 3 mushrooms in each. Fill all the mushrooms with the cream cheese mixture and sprinkle them with grated cheese, remaining green onions and remaining ham. Bake the mushrooms for 20-25 mins.
Remove them from the oven and serve sprinkled with black pepper and parsley.
Wash mushrooms and remove stems.
In a bowl, mix clams and wine.
Cut a few mushroom stems and add 1/3 to 1/2 cup Italian bread crumbs.
Spoon stuffing into mushroom caps.
Place in baking pan and pour 1/4 cup melted butter over them.
Cook in oven 20 minutes at 375\u00b0.
Wash mushrooms and set aside on paper
nd stem mushrooms; pat dry (Save stems for another recipe).
Combine
egrees F.
Clean the mushrooms.
Remove the stems and
arragon and nutmeg. Fill the mushrooms tops with the mixture and
boil and simmer the mushrooms for about 10 minutes. Remove
ven 400\u00b0F. Fill the mushrooms with rice mixture and place
n a saucepan, add chopped mushrooms and onion and cook for
Snap heads of largest mushrooms.
Dice stems and remaining mushrooms and saute ingredients with bread crumbs.
Stuff large mushrooms with mixture and brush with melted butter.
Bake at 375\u00b0 for 15 minutes.
Wash mushrooms and remove stems.
In a bowl, mix clams and wine.
Cut a few mushroom stems and add 1/3 to 1/2 cup Italian bread crumbs.
Spoon stuffing into mushroom caps.
Place in baking pan and pour 1/4 cup melted butter over them.
Cook in oven 20 minutes at 375\u00b0.
Wash mushrooms and remove stems, leaving caps intact.
Finely mince stems and saute in butter.
Combine cheese, bread crumbs, salt, pepper, parsley and onion.
When mushroom stems are lightly browned, add them to stuffing mix and mix thoroughly.
Pile mix into mushroom caps and bake 15 minutes at 350\u00b0.
Preheat oven to 375\u00b0.
Wash and dry mushrooms.
Remove stems and chop finely.
Heat oil in a skillet.
Add onion and saute about 3 to 5 minutes.
Add chopped mushroom stems and zucchini and saute 5 minutes.
Mix in remaining ingredients and remove from heat. Stuff mushroom caps with mixture and place on nonstick baking sheet.
Bake for 15 minutes.
Wash and scrub mushrooms.
Remove all stems from 12 large fresh mushrooms and chop very fine.
Place stems in skillet with melted butter and saute slightly.
Add finely chopped parsley, breadcrumbs and/or ham or any of the other suggestions listed.
Spoon into each of the mushrooms and bake in oven (350\u00b0 for about 10 minutes, or until lightly browned).
Serve as an hors d'oeuvre.
Wash mushrooms and remove stems.
Stems should be chopped finely. Saute onion in melted butter until transparent. Add chopped mushroom stems and saute for 2 minutes. Place bread crumbs in a bowl with mushroom stems, onion, salt, pepper, lemon juice, tomato paste and oregano. Mix well and stuff into mushrooms. Leave at room temperature for 1/2 hour before baking at 400\u00b0 for 20 minutes.
Wipe the mushrooms.
Remove the stems and finely chop them. Mix the mushrooms with the bread crumbs, garlic, parsley, eggs, Ricotta, grated cheese, salt and pepper.
Fill each mushroom cap with the stuffing.
Place on a shallow pan.
Drizzle olive oil over each one.
Bake on highest rack in a preheated 350\u00b0 oven for 20 minutes.
Serve hot.
Cut stems from mushrooms and chop stems fine.
Melt margarine in skillet and add chopped stems, parsley and onions; brown lightly.
Remove from heat and add remaining ingredients.
Blend thoroughly.
Fill mushroom caps with mixture.
Dot tops with margarine and sprinkle with bread crumbs.
Place mushrooms in shallow pan or cookie sheet.
Bake at 400\u00b0 for 10 minutes.
Brush with margarine and bake additional 15 minutes.