ver medium heat. Saute sliced mushrooms until tender. Set aside.
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
Arrange mushrooms on prepared tray. Mix risotto and tomatoes together then fill mushroom caps with mixture. Sprinkle cheese over top and bake for 10-15 mins, until cheese is bubbly and mushrooms are tender. Serve with mixed greens and crusty bread.
Wipe mushrooms clean and cut off the
Preheat oven to 425\u00b0F. Combine breadcrumbs and thyme. Set aside.
Combine goat cheese, olives, pine nuts and parsley. Season. Set aside.
Heat olive oil in a frying pan. Saute mushrooms for 5 mins, turning once. Place on a baking tray, stem-side up. Fill with goat cheese mixture. Sprinkle with breadcrumbs and bake for 5-6 mins. Garnish with parsley.
he carrot sauce around the mushrooms. Sprinkle with the remaining Parmesan
Wash mushrooms.
Remove stems and chop stems with celery, onion and green pepper.
Saute in butter.
Add this to cream cheese, bread crumbs and lemon juice.
Mix well and stuff mushroom caps.
Place mushrooms, stuffed side up, on lightly greased cookie sheet.
Bake 10 minutes at 350\u00b0.
Serve hot or cold.
onions, parsley and 1 pound mushrooms. Saute vegetables in 1/2
Wash and drain mushrooms.
Remove stems and chop fine.
Heat oven to 350\u00b0.
Mix stems, beef, onion, salt, pepper, basil and catsup.
Fill mushrooms full.
Place in buttered baking pan and bake 25 minutes.
Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.
Toss mushrooms with lemon juice in a bowl.
Combine oil, vinegar, onion, garlic, sugar and dressing mix.
Pour over mushrooms and toss again.
Cover and refrigerate for several hours.
Toss occasionally.
Drain and serve.
Wipe clean mushrooms.
Remove stems and dice them.
Heat a pan place oil in it and when hot add stems, onions, garlic and cook 5 minutes. Add spinach, salt, pepper, pepper flakes, rosemary cook 3 minutes stirring till wilted.
Preheat oven to 350 degrees.
Add ricotta cheese to spinach and toss till combined.
Fill mushrooms with spinach/cheese mixture.
Place caps on a greased pan and top with shredded cheese.
Bake mushrooms 20 minutes.
Place mushroom on a platter and serve.
00 degrees.
Clean the mushrooms by removing the stems and
Combine swiss cheese with softened butter.
Remove stems from mushrooms.
Stuff mushroom caps with cheese mixture.
Place mushrooms on a greased cookie sheet and broil about 6 inches from broiler until mushrooms are cooked and the cheese is melted (2 to 3 minutes).
Clean portabello mushrooms, remove stem and scrape inside
Wipe mushrooms; clean and remove stems.
Remove stems from mushrooms and chop coarsely. Reserve caps.
Spray medium skillet with cooking spray; heat over medium heat until hot.
Saute mushroom stems 2-3 minutes. Add shallots, garlic and herbs.
Saute until shallots are tender, about 3 minutes.
Stir in orzo and cheese; cook until orzo is warm; 1-2 minutes.
Heat oven to 350. Spoon orzo into mushroom caps and place in a baking pan.
Bake, covered for 15 minutes or until mushrooms are tender.
Remove foil and bake 5 more minutes.
grease a 1qt baking dish set aside; preheat oven to 325 degrees.
drain mushrooms.
Heat a pan place oil in it and when hot -- add stems, onions, cook 5 minutes or until onion is translusent.
Add spinach, salt, pepper, minced garlic and pepper flakes, cook 3 minutes.
remove from heat; stir in cheese and sour cream until incorperated.
place mixture in baking dish and place in preheated oven for 15-20 minutes.
Enjoy!
Wash mushrooms and remove stems.
Put a little salt and cook in oven 15 minutes.
Mix the remaining ingredients.
After the mushroom caps are cooked, cool, then stuff mixture.
Serve as appetizers.
Clean mushrooms and remove stems from caps.
Brush caps with some oil and place in a baking dish (13 x 9-inch).
In skillet cook bacon (or sausage) until no longer pink; remove from heat. Drain off all but 2 tablespoons of drippings.
Add bread crumbs and chopped stems.
Spoon crumb mixture into oiled mushroom caps. Pour water in bottom of baking dish.
Bake 20 minutes.
Serves 6.
Wash mushrooms; twist off stems.
Heat oil and butter in skillet over medium heat.
Saute chopped stems, garlic and shallots, 7 to 10 minutes.
Remove liquid from spinach (press). Add to pan and cook for 3 minutes.
Add all spices and goat cheese.
Mix until smooth and heat.