To make mushrooms, Remove stems from mushrooms and chop fine.
Put
arragon and nutmeg. Fill the mushrooms tops with the mixture and
boil and simmer the mushrooms for about 10 minutes. Remove
ven 400\u00b0F. Fill the mushrooms with rice mixture and place
n a saucepan, add chopped mushrooms and onion and cook for
o break the mushroom. Place stuffed mushrooms on an oiled cookie sheet
ash and remove stems of mushrooms, leaving a little dish in
Remove stems from mushrooms.
Coarsely chop stems and
Carefully wash mushrooms; remove the stems, set aside.<
ions and green peppers (and mushrooms if using-- see directions
Remove stems from mushrooms and chop fine.
Mix mushroom stems with onion, celery and butter.
Microwave on High 2 minutes or until onion is soft.
Stir in remaining ingredients.
Fill mushroom caps with stuffing mixture.
Arrange 8 stuffed mushrooms on a paper towel lined dish in a circular pattern.
Microwave on High 1 1/2 minutes, turning dish once.
Repeat with remaining mushrooms.
Makes 36 appetizers.
heese.
Wash and dry mushrooms.
Remove stems.
Chop
Wash mushrooms; trim off tips of stems.
Remove stems; finely chop enough pieces to make 1/2 cup.
Cook mushroom caps in margarine for 5 minutes.
Combine softened cream cheese, dressing mix and milk, mixing until well blended.
Stir in mushroom pieces and onion.
Fill mushroom caps; broil until golden brown.
Makes 18 to 20 stuffed mushrooms.
Dice shallot and mix with cream cheese, sausage and pepper. Remove stems from mushrooms and fill with mixture. Place stuffed mushrooms in glass baking dish. Bake at 400\u00b0 for 15 to 20 minutes.
Remove stems from mushrooms and wash thoroughly.
Cut stems in small bits and saute in butter with green onions.
Fry the bacon. When cool, chop and add to stems.
Mash the cream cheese and add to mixture.
Put a very small amount of water in shallow dish. Add stuffed mushrooms. Bake at 350\u00b0 for 15 minutes.
heese.
Wash and dry mushrooms; remove stems.
Chop stems
Preheat oven to 325\u00b0F.
Wash mushrooms and remove stems.
Finely chop stems and reserve.
In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown.
Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth.
Spoon mixture into mushroom caps, heaping tops.
In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms.
Bake uncovered about 25 minutes until heated thoroughly.
Wash mushrooms and pat dry with paper towels. Pull out stems, leaving a hole where the filling will go. Mince all or most of the stems to make 1 cup, Set aside.
Heat olive oil in a medium skillet over medium heat. Add onions and mushroom stems. Cook and stir until vegetables are tender, about 3 - 4 minutes.
Stuff the mushroom cabs with the crabmeat mixture.
Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Serve hot or at room temperature.
Pre - Heat oven to 350\u00b0F.
Clean mushrooms with a soft brush or cloth.
Remove the stems of the mushrooms and chop in food processor.
Mix sausage , bread crumbs, 2/3 package of Chavrie and chopped mushroom stems.
Stuff each mushroom cap with about 1 tablespoons of sausage mixture.
Place stuffed mushrooms on a baking tray and bake for 15- 18 minutes until sausage is cooked and mushrooms are tender.
Arrange on a serving platter and top each mushroom with a dollop of the remaining Chavrie and sprinkle with chopped parsley.
br>Gently wash and stem mushrooms; pat dry (Save stems for