epper. Divide mixture evenly among mushroom caps. Top evenly with tomato
In 2-quart casserole, add mushroom and celery soups and mix. Place rinsed chicken in soup mixture.
Sprinkle onion/mushroom Recipe Secrets on top.
Add 1/2 cup water or chicken broth.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
Preheat oven to 350\u00b0.
In large skillet, brown chops; drain. In greased 2-quart oblong baking dish, arrange potatoes, then chops.
Add Lipton onion mushroom recipe soup mix thoroughly blended with water.
Bake covered 1 hour or until potatoes and chops are tender.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
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.
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
econds or until fragrant. Add mushroom; saute for 5 minutes or
Stuffing:
Soak wood ear mushroom in hot water for 10-
Tomato Mushroom Sauce:
In a frying
ith hot water. Soak the mushroom for 1hr and squeeze the
asier rolling.
Prepare the mushroom filling by placing the dried
Wash
and
remove
stems
from mushrooms.
Dip mushroom caps in\tlemon juice and lightly salt the cavity of mushroom. Arrange on baking pan.
Mix cheese and bread crumbs and diced mushroom stems
together, fill the mushrooms with mixture and top each
one with a small piece of fried bacon.\tBake in oven at 400\u00b0 for 10 minutes.
Enjoy!
Preheat oven (or grill) to 350.
Heat butter in saute pan over medium high heat.
Saute mushroom stems, bacon bits, garlic powder, and onion powder until mushroom stems brown and release their water.
In a small bowl mix cream cheese and mushroom stem mix.
Fill each mushroom cap with cream cheese mix. Sprinkle a small amount of shredded cheddar cheese on top.
Bake for 15 to 20 minutes.
ear the leaves or have stuffed leaves unrolling on you.
ncle Bens Brown & Wild Rice Mushroom Directions:
Using Medium saucepan
Saute chopped garlic in the butter and olive oil, add mushrooms until mostly soft.
Set aside to cool.
When cooled, drain off extra liquid.
Mix soup, milk, pepper, 1/2 of the crumbled bacon, sauteed mushrooms, green beans and 1 1/3 cups French Fried Onions in a large bowl.
Transfer into large baking dish and spread into even layer.
Bake at 350\u00b0F for 40 minute or until hot.
Stir and then top with remaining 1 1/3 cup onions and bacon.
Bake 5 minute until onions are golden.
tir and simmer. Add the mushroom/celery/onion mixture and lemon
oup mix, water, golden mushroom soup, French fried onions and crumbled bacon
ixture or if you had stuffed the mushrooms -- they can be