epper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce
ogether and brush all over mushroom caps, both sides.
Set aside
PREHEAT oven to 350\u00b0F Mix all ingredients except mushroom caps.
SPOON evenly into mushroom caps. Place on baking sheet.
BAKE 8 to 10 minutes or until cheese is melted.
Variation:.
Omit mushroom caps. Prepare crab meat mixture as directed. Use as a spread for your favorite NABISCO Crackers or as a flavorful filling for sandwiches or hollowed-out cherry tomatoes. Serve hot or cold! Makes 1-1/3 cups.
ombine with the onion, chopped mushroom stems, and 3/4 cup
Roll the chopped oysters in the bread crumbs.
Melt butter and add minced garlic.
Season with salt, pepper& herbs.
Fry the oysters in the butter mixture.
Fill the mushroom caps.
Place caps in a baking dish, sprinkle with any remaining butter from frypan and the white wine.
Sprinkle the cheese over the caps.
Cover& bake 350f for 15 minutes.
Uncover& broil for 1-2 minutes.
Brush mushroom caps with butter and set aside.
Combine remaining ingredients and fill caps.
Place on baking pan, filled side up.
Broil 6 inches from heat about 5 minutes or until cheese is bubbly and mushrooms are heated through.
Preheat oven to 350 degrees F (175 degrees C).
Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
Bake in preheated oven until heated through and golden on top, about 30 minutes.
Combine butter with onion flakes, cheese bacon bits, bread crumbs and parsley.
Stuff mushroom caps with this mixture.
Have ready 6 squares of heavy-duty foil.
Place 4 mushrooms on each square of foil and seal foil into packets.
Place on grill 6 inches above gray coals for 12-15 minutes.
Do not turn packets.
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.
In a large skillet, saute onion, celery and green pepper in butter until slightly softened.
Add cream cheese and stir.
Add bread crumbs, lemon juice, salt and pepper; mix well.
Stuff mushroom caps with mixture (mushrooms should be washed and laid on paper towel to dry until needed).
Place on greased baking sheet and bake at 375\u00b0 for 10 to 12 minutes.
May be put under broiler if you want them browned more.
Serve warm.
Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.
In a large mixing bowl, mix stuffing with 1/2 cup warm melted butter.
Add chopped clams, clam juice and minced crab meat; then add 2 tablespoons fresh minced garlic and green onions.
Melt remaining butter in a baking dish.
Take the mushroom caps and stuff with teaspoon (heaping full) and arrange in heavily buttered baking dish.
Bake, uncovered, at 400\u00b0 until slightly brown, then turn oven to broil until tops are crispy (about 3 minutes).
he foil.
Remove mushroom stalks from the caps; chop finely.
Mix together the chorizo, green onions, and cheddar cheese.
Stuff mushroom caps with the mixture evenly, place in a greased baking dish with the red wine.
Bake at 375 degrees Fahrenheit for 20-25 minutes or until sausage is cooked through and mushrooms are softened.
ff the underside of portobello mushroom caps with a spoon.
Brush
nder skin.
Toss the mushroom caps with the 2 tablespoons of
ntil well blended. Pour over mushroom caps in a resealable bag to
br>mushrooms and brush the caps with a coating of olive
Dip the mushroom caps in flour, then in beaten egg.
Roll in fine bread crumbs.
Place on a plate and lightly season with salt and garlic powder.
Heat oil in a large frypan and deep-fry the coated mushroom caps in hot oil for about 1 minute, or golden brown on the outside.
Delicious!
00 degrees.
Place the mushroom caps onto a baking sheet stem