epper. Divide mixture evenly among mushroom caps. Top evenly with tomato
Remove stem from portabella mushroom. Discard or reserve for later
aking tray and place the mushroom(s) on the tray, cap
preheat oven to 425 degrees.
brush outside only of mushroom caps w/ dressing.
place mushrooms grill side up in baking dish.
mix tomatoes, basil, garlic, cheese & bread crumbs in a bowl; mix gently.
scoop mixture evenly into mushroom caps.
bake 16-18 minutes or until mushrooms are tender.
Mix together the chorizo, green onions, and cheddar cheese.
Stuff mushroom caps with the mixture evenly, place in a greased baking dish with the red wine.
Bake at 375 degrees Fahrenheit for 20-25 minutes or until sausage is cooked through and mushrooms are softened.
In large bowl, mix first 10 ingredients well. (I use my hands.).
Drizzle a bit of olive oil in each mushroom.
Divide meat mixture evenly into 4 portions.
Pat meat mixture into a little meatloaf to fill the centre of the portabella mushroom.
Spray pan with non stick spray and place stuffed mushrooms on pan.
Bake 350 degrees for 30 - 40 minute untill cooked through and browned.
(1/2 of one of these delicious mushrooms was lots for me for dinner with potatoes and salad.).
Enjoy!
Make sure the portabella caps are free of dirt
br>Gently gut gills from mushroom caps with a spoon and
o taste.
Spread each mushroom cap with 3 tablespoons spaghetti
Wash the mushroom caps and cut off and chop the stem (set aside for use in the stuffing).
Brush mushrooms with olive oil and arrange on baking sheet.
Bake at 350 degrees for 10 minutes; set aside to cool slightly.
Mix together remaining ingredients.
Stuff mushroom caps with filling.
Place one slice of tomato on each cap.
Bake at 350 degrees for 10 minutes.
Eat warm.
Heat oven to 350.
Stem mushroom and saute in nonstick, oven-safe pan for about 3 minutes on each side.
Spoon ricotta cheese into mushroom cavity.
I sprinkle a little garlic powder on top.
Drizzle about 2 tablespoons of spaghetti sauce on top. Bake for about 15 minutes.
Remove and add cooked pasta to the side of the mushroom. Pour remaining sauce over pasta and mushroom.
Sprinkle with mozzerella cheese and bake until cheese is bubbly.
/4 cup of the mushroom stems. I use all of
ut the gills of the mushroom caps and remove the stems
Defrost spinach and thoroughly squeeze out all excess fluid.
Drain crabmeat well.
Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
Stuff into mushroom caps.
Top with mozzarella cheese.
Bake on cookie sheet 400 degrees for approx 20 minute.
rom portabella mushroom, reserve for later use if you wish. Place portabella mushroom in
rush smooth side of washed mushroom caps with oil & place on
ipper-lock bag.
Add portabella mushroom caps, zip up and marinate
f the bun, place 1 portabella mushroom and either the cooked or
nd peel.
Coat each mushroom cap,top and bottom, with
Divide meat into 4 patties.
Sprinkle with seasoning salt, onion powder, and Worcestershire sauce.
In a pan, with 1 tablespoon butter, saute mushrooms and garlic until cooked down; take out of pan.
Mix with Alfredo sauce.
Cook burgers in the mushroom pan until done the way you like.
Butter onion rolls lightly and put on hot skillet to brown.
When burgers are almost cooked, sprinkle on parmesan cheese and top with asiago cheese; cover to melt cheese.
Put burger on browned onion bun.
Top with mushroom mixture.