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.
ustard. Cook in preheated oven for 60 minutes until bacon is
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.
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.
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.
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).
alt. Bake at 400\u00b0 for 5 minutes.
While mushrooms
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.
ogether and brush all over mushroom caps, both sides.
Set aside
ixture into each mushroom cap.
Place the stuffed mushroom caps on a rimmed
he mushroom caps onto a baking sheet stem-side down.
Bake for
Preheat oven to 400 degrees F (200 degrees C).
Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps.
Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.
Clean mushrooms, separating the caps and the stems.
Save the stems for another use.
Blend remaining ingredients and fill mushroom caps. Arrange in 9 x 13-inch baking dish.
Bake at 375\u00b0 for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium-high heat. Sear the portobello mushrooms for 3 minutes on each side until browned.
Stir together cream cheese, green pepper, and hummus until evenly blended. Season the mushroom caps with salt and pepper on each side. Place the mushrooms onto a baking sheet, with the stem-side facing up. Sprinkle with lemon pepper, then fill with hummus mixture.
Bake in preheated oven for 15 minutes until the filling is hot.
Blend ingredients together and stuff into large mushroom caps. Yields about 2 cups.
Wash and decap mushrooms.
Put a teaspoon full of salmon spread into each mushroom head. place the mushrooms in a large pan.
Sprinkle the cheddar cheese on top of the mushrooms.
Pour the wine along side the mushrooms and bake in a 350\u00b0 oven for 30 minutes.
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.
Sprinkle raw mushroom caps with Accent and salt on both sides. Mix ground beef and other ingredients.
(The balls may be made ahead and frozen.)
Roll into 50 balls with cold, wet hands. Place into raw mushroom caps. Broil. When the meat is browned well, they are ready.
Brush mushroom caps with oil and place them on a buttered cookie sheet.
In a mixing bowl, combine crab meat, egg, mayonnaise, onion, lemon juice and 1/4 cup of bread crumbs.
Fill each cap with mixture.
Combine 1/4 cup bread crumbs with melted butter and sprinkle over the top of mushrooms.
Bake at 375\u00b0 for 15 minutes.