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.
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
ngredients.
Fold in fresh lobster meat and chives, reserving the
Wipe
mushroom
caps with damp cloth.
In a large bowl, combine
crumbs,
garlic,
parsley, paprika and melted butter. Add coarsely
chopped
lobster meat.
Stuff caps and place in buttered baking dish.
Bake at 425\u00b0 until heated through for 8 to 10
minutes.
Serve
with lemon wedges and a sprinkling of chopped parsley.
ix well.
Add the lobster or seafood combo and stir
ooking process.
After the lobster has rested in the ice
ccommodate the two lobster tails.
Place the lobster in boiling salted
Clean and dry mushrooms, remove stems.
Mix all ingredients together and stuff mushrooms.
Place small pieces of sharp cheddar cheese on top of each mushroom.
Bake at 350 degrees for 20 minutes, uncovered.
arge steamer.
Place the lobster tails in the steamer and
f bottom.
Place frozen lobster tails in boiling salted water
Have beef cut 1/2-inch thick to butterfly.
Parboil lobster 2 minutes.
Put lobster end to end inside meat and roll tightly.
Tie with string every 1-inch.
Roast at 425\u00b0 for 45 to 50 minutes for rare.
Top with bacon for 5 more minutes.
Saute onion, garlic, lemon juice and wine for sauce.
Each slice in lobster surrounded by beef in wine sauce.
ow heat.
Cook the lobster tails in boiling salted water
s translucent.
Stir in lobster and wine and bring to
ntil translucent.
Stir in lobster meat and wine, bring to
Scrub potatoes, rub skins with shortening, and prick with fork. Bake at 375\u00b0 till done, 70 to 80 minutes.
Cut slice from top of each.
Scoop out insides; reserve shells.
Mash potatoes.
Add butter, salt, pepper and enough milk or cream to moisten.
Beat till fluffy.
Stir in lobster, 3/4 cup cheese, and onion.
Pile filling into potato shells.
Bake 20 to 25 minutes longer. Sprinkle remaining cheese over tops of potatoes; bake 3 minutes more.
grease the foil.
Remove mushroom stalks from the caps; chop
Preheat oven to 375\u00b0.
Cut baked potatoes in half lengthwise and carefully scoop out insides, reserving skins.
In a bowl, mash potatoes, add butter, sour cream, onion and pepper.
Beat until smooth.
Fold in lobster meat and mushrooms and place mixture in the 12 potato skins.
Sprinkle with grated cheese and place on a baking sheet.
Bake 15 - 20 minutes.
Serves 6.
tuffing and 2 oz of lobster meat.
Sauce:
Bring
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