Preheat oven to 350\u00b0.
Stir together the mushrooms and cream cheese; add salt and pepper to taste.
Cut each crescent triangle in half, then in half again so that you have four triangles from each original one.
Fill triangle with one teaspoon of the cream cheese mixture.
Bring three points of the triangle together and pinch.
Brush each appetizer with egg and sprinkle with poppy seed. Bake on a cookie sheet (greased) for 10 minutes or until browned. Yields 32 appetizers.
mall frying pan, saute chopped mushroom stems, onion and green pepper
owl.
Add cornstarch to mushroom sauce and bring to boil
ver dough.
Top with mushroom mixture and Parmesan cheese.
o resistance.
Prepare the Mushroom Ragout:
While the potatoes
Cook and stir meat until brown.
Drain off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Divide mixture among four 1-quart freezer containers (about 3 cups in each).
Cool quickly.
Cover and label; freeze no more than 3 months.
Use freezer mix in the recipes posted separately.
roux. You can find recipes on this site on how
Wash mushrooms and gently twist to pull out stems making a cavity in each mushroom cap.
Dip each mushroom in melted butter or bacon grease.
Mix remaining ingredients and stuff each cap fully.
Place small pieces of Swiss cheese or Brick cheese on top of each mushroom cap.
Broil 5 to 8 minutes.
Serve hot.
Flatten bread with rolling pin. In small bowl, combine balance of ingredients. Spread with a sixth of the mixture on each slice of bread. Roll up tight like a jelly roll, then roll each one tightly in foil and refrigerate for 2 hours. Slice each roll into 4 pieces. Place on a lightly greased baking sheet seam side down. Bake at 400\u00b0 for 10 to 12 minutes or until slightly browned. Serve hot or cold. Makes 24 appetizers.
Remove stems from mushrooms and discard; set mushroom caps aside.
In a mixing bowl, mix together the remaining ingredients.
Stuff mixture into mushroom caps.
Place stuffed mushrooms into two greased 13x9 inch baking dishes.
Bake, uncovered, at 350\u00b0 for 16-20 minutes or until heated through.
heese and add in the mushroom mixture and blend well. Spoon
In large bowl combine eggs, soup and cheese spread.
Stir in spinach, water chestnuts and green onions; mix well.
Unroll crescent rolls, but do not separate.
Press into bottom of 13 x 9-inch greased baking pan.
Gently press seams together.
Spread spinach mixture over dough.
Top with pimento.
Bake at 350\u00b0 for 40 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.
Cut into 1 1/2-inch pieces. Serve hot.
Makes 40 appetizers.
Drain crabmeat; press to remove excess fluid.
Flake.
Mix crabmeat, onions, cheese, seasonings and mayonnaise.
Remove stems and scrape gills from mushrooms with a spoon to make deep cups. Heat oven to 325\u00b0.
Stuff mushrooms generously with crab mixture. Place in ungreased shallow baking dish.
Bake 5 minutes.
Sprinkle with Parmesan cheese.
Turn oven to broil.
Broil until golden brown, about 15 minutes.
In a small skillet, saute onion in butter until tender. Remove from heat and stir in shrimp, 3 tablespoons each Parmesan and crumbs, 2 tablespoons sherry, the parsley and salt.
Stuff mushroom caps with shrimp mixture.
Wash and remove stems from mushrooms and chop finely.
Saute with onion in the butter until soft.
Stir in the bread crumbs or potatoes and the cheese.
Mix well.
Fill the mushroom caps with mixture.
Put on a baking sheet and bake at 350\u00b0 for 15 to 20 minutes.
Remove mushroom stems (discard or save for another use); set caps aside.
In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps.
Place in two greased 13 x 9 x 2 baking dishes.
Bake, uncovered, at 350\u00b0 for 16 to 30 minutes or until heated through.
Yield 4 dozen.
o sizzle a slice of mushroom. Add the mushrooms all at
Clean and cut stems from mushrooms, leaving hollow centers. Fill each mushroom center with Mozzarella cheese.
After filling mushrooms, place in a shallow baking dish and sprinkle Italian dressing over all mushrooms.
Bake at 350\u00b0 until cheese is melted. Serve warm
uffin tins.
Fill with mushroom mixture (about 1 1/2
read halves with cream of mushroom soup. Take 1/3 of