ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
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.
ith your strokes.
Defrost spinach in the microwave.
Transfer
Wipe mushroom caps with damp cloth and
archment paper.
For the stuffed mushrooms, combine the breadcrumbs, Parmesan
talks finely.
Clean the spinach and blanch it in boiling
Preheat oven to 375\u00b0. Clean mushrooms; separate stems and caps. Chop mushroom stems. Cook spinach with chicken bouillon added to the water. When spinach is cooked, drain well. Saute chopped mushroom stems in butter. Combine spinach and seasonings with chopped mushroom stems. Lightly saute mushroom caps in butter or margarine until slightly browned; drain. Fill caps with spinach mixture and sprinkle with Parmesan cheese. Place in a shallow pan and bake in a 375\u00b0 oven for 15 minutes. Makes 18 appetizers.
ith nonstick coating. Chop enough mushroom stems to make 2 cups
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.
rowned.
Add spinach cook 1 minute.
Remove mushroom mixture from
half of the spinach, and half of the mushroom mixture. Slowly pour
vaporate the cognac.
Put spinach in a pan with only
Thaw spinach; drain and squeeze real dry.
Chop green onions into spinach mixture; stir this mixture into softened cream cheese.
Saute sliced mushrooms in butter until all moisture has evaporated and mushrooms have softened.
Pour this mushroom mixture into spinach-onion/cream mixture; stir until well mixed. This is your stuffing.
ushrooms and chop finely; Place mushroom caps on baking sheets, stem
In a small amount of butter, saute spinach, bread crumbs, cheese and wine.
Fill mushroom caps and bake at 350\u00b0 for 20 minutes.
haw out the creamed spinach; place the spinach on a small plate
Wipe clean mushrooms.
Remove stems and dice them.
Heat a pan place oil in it and when hot add stems, onions, garlic and cook 5 minutes. Add spinach, salt, pepper, pepper flakes, rosemary cook 3 minutes stirring till wilted.
Preheat oven to 350 degrees.
Add ricotta cheese to spinach and toss till combined.
Fill mushrooms with spinach/cheese mixture.
Place caps on a greased pan and top with shredded cheese.
Bake mushrooms 20 minutes.
Place mushroom on a platter and serve.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
ntil completely moistened.
Sprinkle stuffed mushroom caps generously with breadcrumbs.
inute. Mix in spinach; cook and stir until spinach is wilted, about