eparate shallow dishes. Dredge each mushroom cap in the flour first
Place portobello mushroom caps into a large resealable
about 1 minute.
Arrange portobello mushroom caps onto the prepared baking
Portobello: Turn on the stove to
eat, fry the squash and portobello mushrooms in olive oil. Fry
Remove the stems from the Portobello.
mushrooms and brush the
small casserole dish. Brush portobello mushrooms on both sides with
Refrigerate overnight.
Place the portobello mushroom caps into a resealable plastic
he ribbed side of the portobello mushroom caps; arrange the mushrooms on
rush both sides of each portobello mushroom cap with Italian dressing. Arrange
Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.
il the grate.
Grill portobello mushrooms with gill sides up
Stir in the thyme and portobello mushrooms, then turn the heat
plates. Top each with mushroom slices, 2 tomato wedges, and
oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until
Trim the stem so the mushroom will sit even like a
mong bottom halves. Place the portobello mushrooms on top of the
Preheat oven to 400 degrees F (200 degrees C).
Place mushroom slices in a bowl. Sprinkle mushrooms with red wine vinegar. Lay the bread slices on a baking sheet. Spread mustard evenly on one slice. Arrange the mushroom slices on the slice of bread with the mustard. Place the green olive slices on the other slice of bread. Cover each piece of bread with the Havarti cheese.
Bake in preheated oven until the cheese melts, 5 to 7 minutes. Remove from oven and put the slices together to make a sandwich.
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.
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.