Remove stem from portabella mushroom. Discard or reserve for later
aking tray and place the mushroom(s) on the tray, cap
epper. Divide mixture evenly among mushroom caps. Top evenly with tomato
br>Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan
Heat oven to 350.
Stem mushroom and saute in nonstick, oven-safe pan for about 3 minutes on each side.
Spoon ricotta cheese into mushroom cavity.
I sprinkle a little garlic powder on top.
Drizzle about 2 tablespoons of spaghetti sauce on top. Bake for about 15 minutes.
Remove and add cooked pasta to the side of the mushroom. Pour remaining sauce over pasta and mushroom.
Sprinkle with mozzerella cheese and bake until cheese is bubbly.
rom portabella mushroom, reserve for later use if you wish. Place portabella mushroom in
ipper-lock bag.
Add portabella mushroom caps, zip up and marinate
f the bun, place 1 portabella mushroom and either the cooked or
nd peel.
Coat each mushroom cap,top and bottom, with
Divide meat into 4 patties.
Sprinkle with seasoning salt, onion powder, and Worcestershire sauce.
In a pan, with 1 tablespoon butter, saute mushrooms and garlic until cooked down; take out of pan.
Mix with Alfredo sauce.
Cook burgers in the mushroom pan until done the way you like.
Butter onion rolls lightly and put on hot skillet to brown.
When burgers are almost cooked, sprinkle on parmesan cheese and top with asiago cheese; cover to melt cheese.
Put burger on browned onion bun.
Top with mushroom mixture.
Heat oil 1 minute in a skillet.
Lay mushroom in pan and sprinkle with garlic salt, Worcestershire sauce, and parsley.
Cook 2 minutes on each side, or until lightly browned.
Cover pan, lower heat to medium, and cook 5 minutes.
Place cheese over mushroom.
Cover and cook until melted.
If you'd like, clean out the gills of the mushroom, but this is not necessary.
ff the underside of portobello mushroom caps with a spoon.
rom the saucepan into each mushroom & top with grated parmigiano cheese
ill unbaked pie shell with mushroom mix, then pour custard over
Remove the turkey from the roasting pan and set aside.
Place the pan and its drippings over medium-low heat.
Stir in the sherry, scraping and deglazing the pan.
Add the mushroom pieces, continuing to stir.
As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
Stir in the cornstarch-water mixture.
Increase the heat to medium and stir until the gravy thickens.
Taste and adjust seasoning with salt and pepper, if necessary.
he other tortillas.
Chop mushroom into pieces and divide among
Slice mushroom extremely thin to resemble ribbons.
Add 3 tablespoons olive oil to a large pan and bring to medium high heat.
Add portabella and white button mushrooms and cook until lightly colored, about 3-4 minutes.
Add oyster mushrooms and continue cooking for 2 minutes.
Add garlic and green onions stirring until garlic is softened.
Add white wine and deglaze the pan.
Add parsley and reduce heat to simmer.
Season with salt and pepper to taste; and remove from heat.
Sprinkle olive oil with garlic on mushrooms and marinate 1 hour or longer. Grill mushroom fins up for 20 minutes at 375\u00b0, hot grill. Saute onion and green pepper with butter until cooked. Chop meat and add to sauteed vegetables to heat through. Once tender, put on top of grilled mushrooms and add cheese of your choice. Melt on grill or under broiler. Put mushrooms on grilled buns.
Remove mushroom stems and wipe down with a damp cloth.
Place on heated grill with gill-side down and grill for 10 minutes.
Flip and grill for an additional 10 minutes.
Place sun-dried tomatoes on the gill-side of the mushroom.
Top with cheese and let grill until cheese is melty, about 2-3 minutes.
At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
Place one mushroom on each bun and top with basil before enjoying!