Melt butter in a bowl (one minute on FULL power).
Remove stems from mushrooms and chop the stems finely. Add breadcrumbs to the melted butter and stir. Combine chopped stems and spring onions to this mixture.
Place filling into the mushroom caps and top with grated cheese. Please Note: If filling becomes stiff and hard to handle soften in Microwave oven for 30 seconds.
Place mushrooms in a circle on a flat serving dish and microwave on HIGH/FULL POWER for 3-4 minutes or until just soft.
Serve as a side dish or as an entree.
Add soup mix to water; boil gently, stirring now and then, for about 10 minutes.
Saute mushrooms in margarine in large skillet until browned on all sides.
Pour soup and lemon juice over mushrooms.
Season with salt and pepper.
Yields 6 cups.
br>Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2
nd pepper.
Sauteed Mushrooms:
2 tablespoons olive oil
reheated baking sheet. Roast until mushrooms have released some of their
over with paper towel.
Microwave at High 4 to 6
o longer pink.
Add mushrooms, bamboo shoots and 1 tablespoon
Place bacon pieces in 3-quart casserole.
Microwave at High 45 to 60 seconds, or until brown.
Add meat and flour, tossing to coat.
Stir in remaining ingredients except mushrooms and almonds, cover.
Microwave at High 5 minutes.
Stir.
Reduce power to 50%.
Microwave, covered, 35 to 50 minutes, or until meat is tender.
Stir in mushrooms.
Microwave uncovered, at 50% 5 minutes, or until thickened.
Let stand, covered, 10 minutes.
Add almonds before serving.
Serve over rice if desired.
If using giant Portabello mushrooms, please halve each mushroom slice.
Place sliced mushrooms in microwave-safe pasta dish.
Pour dry sherry or red wine over mushrooms. Cover loosely with wax paper.
Microwave 2 1/2 to 3 minutes, until \"sauteed.\".
Drain before using.
nion in baking dish and microwave on High for 30 seconds
up microwaveable casserole.
Cover; microwave on high for 3 minutes
he stems out of the mushrooms,set aside.
Combine green
Wash 8 ounces fresh mushrooms.
Remove and chop stems.
Place stems in small bowl with onion or butter, if included in recipe. Cover with plastic wrap.
Arrange caps on paper towel lined plate with larger caps to outside.
Microwave 1 1/2 to 3 minutes, until heated, rotating plate once or twice.
Microwave at High 1 1/2 to 2 1/2 minutes, until tender.
Stir in remaining ingredients. Mound in mushroom caps.
or 10 minutes.
Add mushrooms; cover and continue cooking on
nion in a large microwave-safe bowl and microwave on High for
EGETABLES:.
Put the mushrooms in a microwave-safe dish and cook
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with plastic wrap, leaving one edge open to vent.
Microwave on High for 2 minutes.
Wash mushrooms; remove and chop stems.
Place stems in small bowl with onion or butter, if included in recipe.
Cover with plastic wrap.
Arrange caps on paper towel lined plate with larger caps to outside.
Microwave 1 1/2 to 3 minutes, until heated, rotating plate once or twice.
Microwave at High 1 1/2 to 2 1/2 minutes, until tender.
Stir in remaining ingredients.
Mound in mushroom caps.
Wash mushrooms.
Remove and chop stems.
Place stems in small bowl with onion or butter, if included in recipe.
Cover with plastic wrap.
Arrange caps on paper towel lined plate with larger caps to outside.
Microwave 1 1/2 to 3 minutes, until heated, rotating plate once or twice.
Microwave at High 1 1/2 to 2 1/2 minutes, until tender.
Stir in remaining ingredients.
Mound in mushroom caps.
ork and vegetables in a microwave-safe bowl then cover/wrap