Wash and rinse mushrooms, remove stems.
Select several stems and chop them finely.
In a mixing bowl, add chopped stems, egg, garlic, parsley and bread crumbs to the ground beef, mixing well. Stuff ground beef into mushroom caps.
Sprinkle olive oil on cookie sheet and stuffed mushrooms.
Sprinkle oregano and bake at 350\u00b0 until done (approximately 30 to 45 minutes).
f you are making the ITALIAN STUFFED GREEN PEPPERS you will also
To make mushrooms, Remove stems from mushrooms and chop fine.
Put
Pre - Heat oven to 350\u00b0F.
Clean mushrooms with a soft brush or cloth.
Remove the stems of the mushrooms and chop in food processor.
Mix sausage , bread crumbs, 2/3 package of Chavrie and chopped mushroom stems.
Stuff each mushroom cap with about 1 tablespoons of sausage mixture.
Place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender.
Arrange on a serving platter and top each mushroom with a dollop of the remaining Chavrie and sprinkle with chopped parsley.
br>Gently wash and stem mushrooms; pat dry (Save stems for
earts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese
baking sheet.
Bake stuffed mushrooms in the preheated oven for
Mix bread crumbs, garlic, cheese, parsley, and stems in a food processor.
Set aside.
Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
Stuff caps with bread crumb mixture, setting in a greased baking dish.
Drizzle remaining pan oil over the stuffed caps.
Season with salt.
Bake at 400 degrees until bubbly.
Preheat over to 350 degrees F.
Prepare potatoes according to package directions.
Add sun-dried tomatoes.
Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture.
Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
Sprinkle shredded Parmesan over the top of the mushrooms.
Bake for 20-25 minutes.
Clean mushrooms with damp paper towels.
Remove mushroom stems and finely chop; set caps aside.
Combine chopped mushroom stems, cheese, parsley and Italian dressing in a bowl, stirring well. Spoon mixture evenly into reserved mushroom caps and place in a shallow baking dish.
Bake at 350\u00b0 for 15 to 20 minutes or until cheese melts.
Wash, dry and stem mushrooms.
Mince stems.
Heat
Preheat oven to 325\u00b0F.
Wash mushrooms and remove stems.
Finely chop stems and reserve.
In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown.
Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth.
Spoon mixture into mushroom caps, heaping tops.
In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms.
Bake uncovered about 25 minutes until heated thoroughly.
rumbs, egg, green onions, parsley, Italian Seasoning.
and black pepper
rom the underside of the mushrooms and trim the stem off
Preheat oven to 350\u00b0F.
Remove stems from cleaned mushrooms, and chop fine.
Soak bread in milk and squeeze dry.
Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper.
Fill mushroom caps with stuffing.
Arrange stuffed mushrooms, filled side up, in a buttered baking dish.
Drizzle a little olive oil over mushrooms and sprinkle with grated cheese.
Bake uncovered, about 20 minutes.
Serve hot or cold.
arragon and nutmeg. Fill the mushrooms tops with the mixture and
Remove stems from the mushrooms; chop stems finely.
Reserve
Clean mushrooms.
Remove stems and chop stems fine; set caps aside.
Combine chopped stems, cheese, parsley and Italian dressing in a bowl.
Stirring well, spoon mixture evenly into reserved mushroom caps and place in a shallow baking dish.
Bake at 350\u00b0 for 15 to 20 minutes or until cheese melts.
Makes 30 appetizers (about 8 calories each).
igh heat.
Quickly saute mushrooms until caps begin to become
boil and simmer the mushrooms for about 10 minutes. Remove