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.
grease the foil.
Remove mushroom stalks from the caps; chop
ixture into each mushroom cap.
Place the stuffed mushroom caps on a
ombine with the onion, chopped mushroom stems, and 3/4 cup
ntil blended. Spoon equally over stuffed chops.
Bake for 25
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.
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.
mall frying pan, saute chopped mushroom stems, onion and green pepper
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.
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.
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.
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).
Mix ingredients together and roll into small size balls and place in 4 1/2-quart cooking pan.
Pour in 2 cans of mushroom soup and 1 can water; mix thoroughly and cook over medium-low heat 30 to 45 minutes or until meat balls are done.
Serve over rice.
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.
Tomato Mushroom Sauce:
In a frying
eep warm.
Meanwhile, brush mushroom caps with melted butter. Arrange
epper. Divide mixture evenly among mushroom caps. Top evenly with tomato
ear the leaves or have stuffed leaves unrolling on you.
owl.
Add cornstarch to mushroom sauce and bring to boil
ff the stems from the mushroom caps and then chop the