6 Servings
mushroom french
mushroom french
1 large hrooms
5 tablespoons ter
1/2 lb. cken livers
3 ounce am cheese
1 t
1 per
1/4 teaspoon ragon
Remove stems for mushrooms and chop. Saute caps in 3 tablespoon of butter for 5 minutes. Remove from pan. Add remaining butter and saute livers and stems. Chop finely and mix with cream cheese. Fill cap and chill.
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Showing posts with label Mushrooms. Show all posts
Showing posts with label Mushrooms. Show all posts
Garlic Stuffed Mushrooms
Click here for a larger picture of Garlic Stuffed Mushrooms
4 Servings
Mushrooms American
Vegetarian Meatless Quick Bake Easy Snacks Side Dish Hors dOeuvres Appetizers American Mushrooms Hors d'Oeuvre Summer Savory
12 large hrooms (White)
2 large llots minced
6 cloves lic (or more if desired) minced
1/2 cup ad crumbs
4 tablespoons ter
1 tablespoon ve oil
1 teaspoon sley
2 h Salt
2 dash Black per ground
1/2 cup Mozzarella or ddar cheese grated
Preheat oven to 350 degrees F. In a small frying pan, saute shallots and garlic in olive oil for about a minute or two. Then mix shallots and garlic with bread crumbs, parsley and a dash or two of salt. Wash and stem the musrooms and place them in a medium, greased baking pan. Add a small amount of butter to the bottom of each mushroom cap. Then add the bread crumb mixture. Finally generously top each mushroom cap with mozarella cheese and a dash or two of pepper, bake until cheese is melted and golden. Serve.
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4 Servings
Mushrooms American
Vegetarian Meatless Quick Bake Easy Snacks Side Dish Hors dOeuvres Appetizers American Mushrooms Hors d'Oeuvre Summer Savory
12 large hrooms (White)
2 large llots minced
6 cloves lic (or more if desired) minced
1/2 cup ad crumbs
4 tablespoons ter
1 tablespoon ve oil
1 teaspoon sley
2 h Salt
2 dash Black per ground
1/2 cup Mozzarella or ddar cheese grated
Preheat oven to 350 degrees F. In a small frying pan, saute shallots and garlic in olive oil for about a minute or two. Then mix shallots and garlic with bread crumbs, parsley and a dash or two of salt. Wash and stem the musrooms and place them in a medium, greased baking pan. Add a small amount of butter to the bottom of each mushroom cap. Then add the bread crumb mixture. Finally generously top each mushroom cap with mozarella cheese and a dash or two of pepper, bake until cheese is melted and golden. Serve.
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Marinated Button Mushrooms
6 servings
Mushrooms
Uncategorized
Frugal02 Mushrooms Olive oil Oregano Parsley Garlic Wine White wine Lemon
1 lb Large button hrooms
1/2 c ve oil
2 tb on juice
2 tb te wine vinegar
3 lic cloves; peeled and
2 tb Chopped fresh sley
1 ts Dried whole gano
t; to taste
Freshly-ground black per;
Trim stems off mushrooms and save for another use. Bring large pot of water to a boil and blanch mushrooms for 2 minutes. Remove and drain well. Mix remaining ingredients together in medium-size bowl and add drained mushrooms while theyre still hot. Toss together and marinate in the refrigerator for 4 hours, tossing a couple of times while marinating. Serve as an hors doeuvre with toothpicks. Serves 6 to 8 as an appetizer. Comments: I love these things and you will like them much better than those you find premarinated and soaked in too much vinegar in a bottle at the supermarket. Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 09-30-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a and at;prodigy.com ~or- MAD-SQUAD and at;prodigy.net 09-02-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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Mushrooms
Uncategorized
Frugal02 Mushrooms Olive oil Oregano Parsley Garlic Wine White wine Lemon
1 lb Large button hrooms
1/2 c ve oil
2 tb on juice
2 tb te wine vinegar
3 lic cloves; peeled and
2 tb Chopped fresh sley
1 ts Dried whole gano
t; to taste
Freshly-ground black per;
Trim stems off mushrooms and save for another use. Bring large pot of water to a boil and blanch mushrooms for 2 minutes. Remove and drain well. Mix remaining ingredients together in medium-size bowl and add drained mushrooms while theyre still hot. Toss together and marinate in the refrigerator for 4 hours, tossing a couple of times while marinating. Serve as an hors doeuvre with toothpicks. Serves 6 to 8 as an appetizer. Comments: I love these things and you will like them much better than those you find premarinated and soaked in too much vinegar in a bottle at the supermarket. Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 09-30-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a and at;prodigy.com ~or- MAD-SQUAD and at;prodigy.net 09-02-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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Cheddar Stuffed Mushrooms
25 Servings
Mushrooms
American
Saute Bake Advance Hors dOeuvres Appetizers Mushrooms American
1 pound hroom
6 tablespoon ter
1/2 cup nuts optional
1/2 cup sley
1 on
1 cup ddar sharp, coarsely grated
1/2 cup ad crumbs
1/4 teaspoon t or to taste
Preheat oven to 350?. Remove stems from mushrooms and chop stems. Melt butter, with a pastry brush gently brush mushroom caps all over with melted butter. Arrane caps, stemmed sides up on a large baking sheet Lightly toast walnuts and finely chop if using. Finely chop parsley. Finely chop onion and in a large heavy skillet sauted with chopped stems in remaining butter over mod high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed a day ahead and chilled overnight. Bake in middle of oven for 20 minutes and serve warm.
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Mushrooms
American
Saute Bake Advance Hors dOeuvres Appetizers Mushrooms American
1 pound hroom
6 tablespoon ter
1/2 cup nuts optional
1/2 cup sley
1 on
1 cup ddar sharp, coarsely grated
1/2 cup ad crumbs
1/4 teaspoon t or to taste
Preheat oven to 350?. Remove stems from mushrooms and chop stems. Melt butter, with a pastry brush gently brush mushroom caps all over with melted butter. Arrane caps, stemmed sides up on a large baking sheet Lightly toast walnuts and finely chop if using. Finely chop parsley. Finely chop onion and in a large heavy skillet sauted with chopped stems in remaining butter over mod high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed a day ahead and chilled overnight. Bake in middle of oven for 20 minutes and serve warm.
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Cajun Stuffed Mushrooms
12 Servings
Mushrooms
Cajun
spicy quick appetizer Mushrooms Cajun
1/4 cup ter
1/2 lb andouille sage
1 cup chopped on
1/4 cup green per chopped
1/2 tsp t
1/4 tsp minced lic
1/2 tsp enne powder
1 pouch Uncle Ben's microwaveable instant white ric
24 large button hrooms
1 1/ cup onnaise
3/4 cup mesan cheese grated
Clean mushrooms and remove stems. Toss mushrooms caps in melted butter. Set aside. Brown sausage, onions, bell pepper, and mushroom stems. Add salt, garlic, and cayenne. Add cooked pouch of rice, mayo, and cheese. Mix well. Stuff mushrooms. Place in 9x13 baking dish bake at 350 for 30-45 minutes.
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Mushrooms
Cajun
spicy quick appetizer Mushrooms Cajun
1/4 cup ter
1/2 lb andouille sage
1 cup chopped on
1/4 cup green per chopped
1/2 tsp t
1/4 tsp minced lic
1/2 tsp enne powder
1 pouch Uncle Ben's microwaveable instant white ric
24 large button hrooms
1 1/ cup onnaise
3/4 cup mesan cheese grated
Clean mushrooms and remove stems. Toss mushrooms caps in melted butter. Set aside. Brown sausage, onions, bell pepper, and mushroom stems. Add salt, garlic, and cayenne. Add cooked pouch of rice, mayo, and cheese. Mix well. Stuff mushrooms. Place in 9x13 baking dish bake at 350 for 30-45 minutes.
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Asian-Stuffed Mushrooms
Mushrooms are filled and baked with a flavorful sausage mixture that has cooked rice, carrots, raisins, almonds, cilantro, ginger, hoisin and hot sauces.
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