0 minutes.
Prep the Mushrooms by taking out the Stems
ven to 375.
Place portabella mushrooms, gills up, in a greased
Spray a 9x13 casserole dish with non-stick cooking spray.
Lay the portabella mushrooms on the bottom of the casserole dish.
In a separate bowl, mix together the first 9 ingredients and 1/2 of the cheeses.
Spread over mushrooms.
Top with remaining cheese and bake in a preheated oven at 350 degrees for 1/2 hour.
Clean mushrooms with a damp cloth and
inutes.
Remove chicken and mushrooms from skillet.
Add the
In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
Melt margarine and mix with bread cubes in a separate bowl. Set aside.
With a spoon, mix celery, water chesnuts, carrots and green pepper.
Add bread cubes.
Place mushrooms, cap side down on greased baking pan.
Preheat oven 375*.
Mound filling in each cap.
Bake 25 minutes.
Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.
Combine cheese, butter, onion and spinach in a skillet over medium-low heat until cheese is melted.
Scrap the underside of the mushroom caps. Chop and add to skillet.
Fill each mushroom cap with 1/4 of the cheese mixture.
Bake at 350* for 15 minutes or until mushrooms are tender.
ap. Bake in oven until mushrooms are tender and cheese is
ix.
Quarter the Cremini mushrooms. If they are too big
tems from the mushrooms.
Inspect the mushrooms closely and, if
In large bowl, mix first 10 ingredients well. (I use my hands.).
Drizzle a bit of olive oil in each mushroom.
Divide meat mixture evenly into 4 portions.
Pat meat mixture into a little meatloaf to fill the centre of the portabella mushroom.
Spray pan with non stick spray and place stuffed mushrooms on pan.
Bake 350 degrees for 30 - 40 minute untill cooked through and browned.
(1/2 of one of these delicious mushrooms was lots for me for dinner with potatoes and salad.).
Enjoy!
ash and remove stem from mushrooms.
Melt one tablespoone of
t's hot, add the portabella mushrooms and saute until nicely browned
50\u00b0F.
MUSHROOMS.
CLEAN top of mushrooms with damp cloth
emove the stems from the mushrooms.
With a wet paper
50 degrees Fahrenheit.
SAUTE MUSHROOMS:
Melt the butter in
evel to mushroom and clean mushrooms.
Mix together olive oil
Wash the mushrooms and pat dry. Trim the stem but leave it on. Marinate the mushrooms and peppers in your favorite marinade (or use the one below) for at least 1 hour.
Grill the mushrooms, turning occasionally and brushing with marinade, until very dark and cooked through, about 45 minutes, depending on the temperature of your grill.
Add the peppers in enough time to cook to taste (we like them slightly blackened).
Wash the watercress and arrange on a platter.
Place the mushrooms and peppers on the watercress.
Saute mushrooms in 4 T butter for about 5 minutes, save remaining butter (in saute pan).
Place caps in an oven-proof dish.
Mix Cream Cheese and Bacon and top mushroom caps, heaping the mix a little.
Top with grated cheese. Pour remaining butter (from saute pan) around mushrooms and bake for about 8-12 minutes at 375 degrees. Cheese on tops should be melted.
Best when served warm.
dd the garlic, broccoli, and mushrooms.
Cook over high heat