Mushroom Recipes : COLLECTION

BACON AND CREAM CHEESE STUFFED MUSHROOMS

4-6 strips of bacon, fried and crumbled; reserve fat

1 small onion, finely chopped

20-25 large mushrooms, stems removed

about 8 mushroom stems, finely chopped

Saute onion and mushroom stems in bacon fat until tender. Drain off excess

fat. Mix crumbled bacon, onion and stems with softened cream cheese until

the mixture is workable.

350 degrees F for 10-15 minutes.

Finish under the broiler just until tops are golden. %%

From: sfegus

ubvm.cc.buffalo.edu

BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE

3/4 lb scallops

1/4 cup flour

1/2 lb mushrooms, stems removed and minced

3 tblsp olive oil

1/4 cup white wine

3 tblsp fine bread crumbs

2 tblsp minced onion

1 tblsp minced parsely

2 clove minced or pressed garlic

pinch of red pepper flakes & salt

Instructions:

350F. Brush a shallow baking dish with

1 tbs of the

oil. Bake the 'shroom caps for 10 min. Combine stems, crumbs, onion,

parsely, red pepper and salt mix together well. Add scallops to the

baking dish. (If you really want to be artistic, plan it out so the scallops are a

good size to fit into the mushroom caps, and buy the same number of

each. Then you can stick one scallop in each 'shroom.)

Add the wine to the baking dish. Sprinkle the minced mixture over all,

and drizzle the remaining oil over. Bake for 20 more min, or until

done. %%From: jkwallac

uci.edu (Janis Wallace)

8-10 large fresh mushrooms

1 can of crab meat (drained)

1-2 tblsp mayonaise

1/4 cup (or so) shredded swiss cheese

Cut the stems of the mushrooms and scoop out the centers. Finely chop

stems and centers. Combine the crab meat and mayo (as you would for tuna salad). Add whatever seasonings you like (I use "Pinch of Herbs")

to taste. Add in chopped stems and centers. Add in cheese. Stuff into mushroom cups and place under the broiler for 5-7 minutes. Note: --

My sister has a "gourmet" recipe with about 97 different ingredients,

and it IS good, but this is the one dinner guests seem to prefer - they

usually are the first to disappear! %%

From: sue

askinc.ASK.COM (Sue Volkmann)

BAKED STUFFED MUSHROOM

12-16 large mushrooms

2-4 oz blue cheese (to taste)

10 oz frozen chopped spinache - thawed and squeezed dry

salt and pepper to taste Instructions: --

1. Remove the mushroom stems (I also remove some of the area around the

stem as well) and chop these up fine (I use a food processor)

2. Mix well the chopped stems, blue cheese, garlic, spinache, and a

little salt and pepper. (I omit the salt)

3. Melt the butter and coat the entire mushroom, inside and out. 4. Stuff the mushrooms with as much stuffing as can fit (the more the

better :)

5. Bake at 350 degrees for 10 to 15 minutes (don't exactly recall) %%

CRAB-STUFFED MUSHROOMS

1/4 cup minced scallions

2 tsp reduced-calorie tub margarine

4 oz drained canned crabmeat, cartilage removed

2 tblsp minced fresh parsley

1 tblsp drained white horseradish

2 cloves garlic, minced (pressed)

2 drops hot red pepper sauce

2 1/4 cup small mushrooms, stems removed* (24)

Ground red pepper to garnish

Reserve stems to use in soup.

1. Combine scallions and margarine in 2-cup measure. Microwave on High

2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper

2. Place half the mushrooms, stemmed sides up, in a

9" pie plate. Fill

1 t. crab mixture. Microwave on High

minutes, turning plate once. Remove mushrooms to serving plate; repeat

with remaining mushrooms and filling. Let stand 2-3 minutes before

6 mushrooms

1/4 FA,

1 P,

1 1/4V. Per serving:

52 cals,

7 g pro,

2 g fat,

3 g car,

120 mg sod,

25 mg chol. %%

From: ynnuf

yetti.amigans.gen.nz (Doreen Randal)

CREAMED MUSHROOMS

1 medium onion peeled and quartered

2 tblsp salad oil

450 g mushrooms juice of

1 medium lemon

142 ml soured cream

salt & ground black pepper

parsley for garnishing

Reduce onion to a puree in processor or blender, lightly saute in oil in

a large frying pan. If necessary peel and trim mushrooms slice finely. Add mushroom to onion, sprinkle with seasoning and lemon juice. Cover. Cook gently about 6 minutes. Lightly stir in soured cream. Adjust

seasoning to taste. Cook for 2 minutes more. Serve garnished with

sprigs of parsley. This is a recipe equally good hot or cold. Good for barbecues (cold). %%

CRISP SAUTEED MUSHROOMS

1 large whole fresh mushrooms

these mushrooms must be absolutely fresh and the caps should

not be separating from the stems.

Brush off mushrooms and slice into 1/4" slices from the top down,

including the stems.

With a fine mist spray bottle, mist the mushrooms to just barely dampen.

Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of

a/p flour. Stir well or shake very gently. Then, let the mushrooms

"marinate" for a while in the flour while you prepare to cook them.

In a large, well seasoned cast-iron skillet or a commercial quality non-

1/2 stick of fresh unsalted butter and 1/4 cup of

300-325 degrees F.

Drop the mushrooms into a colander to remove excess flour. Drop a few

at a time into the butter/oil and coat each well. Continue 'til all the

mushrooms are in the skillet. Turn down the heat to the saute level

and continue to cook, turning frequently. After a few minutes add salt

and pepper to taste.

Continue to cook until the degree of crispness is achieved.

My neighbor used to cook these for a long time, rendering nearly all the

moisture out of the mushrooms. The finished product would be the most

delicate, and crisp mushrooms used as a side vegetable. %%

From: starman

crash.amigans.gen.nz (Robin Halligan)

EGG AND MUSHROOM STROGANOFF

(Serves 4)

1/2 cup long grain rice

1 tblsp melted butter

1 small onion, Finely chopped

3 bacon rashers, chopped

1 cup sliced mushrooms

225 g carton sour cream

salt and pepper

parsley, chopped for garnish

Hard boil eggs. Cook the rice in boiling salted water until tender. Drain well and place on a serving plate. Arrange the eggs on top and keep warm. In a frying pan melt the butter, then fry the onions, bacon

and mushrooms until tender. Stir in the sour cream. Mix well, then

pour the mixture on top of the eggs. Sprinkle with parsley. Serve

immediately. %%

GARDEN-STUFFED MUSHROOMS

1/2 cup (125 mL) dried, crumbly-style herb seasoning stuffing

mix, crushed

1/4 cup (50 mL) butter or margarine, melted

1/4 cup (50 mL) finely chopped carrot

1/4 cup (50 mL) finely chopped green pepper

pinch of pepper

2 tblsp (30 mL) finely chopped onion

16 mushrooms, about 2-inch (5 cm), stems removed

Heat oven to 350F (180C). In small bowl, stir all the ingredients

together except mushrooms. Stuff each mushroom cap with 1 tablespoon

15 mL 13x9-inch (33x23 cm) baking pan. Bake for 20 to 25 minutes or until tender. Microwave Directions: --

Prepare mushrooms as directed. Place in buttered 12x8-inch (30x20 cm)

baking dish. Cover and microcook on high, turning dish after half the

8 to 9 minutes

Source: Taken from the Vegetarian Times

GRILLED PORTOBELLA MUSHROOMS WITH MANGO CHUTNEY

(4 servings)

4 Portobellas

1 large ripe mango

1 red bell pepper

1 jalapeno pepper

soy sauce

vinegar

1 tsp miso

1 bunch arugula lettuce

Carefully remove stems from mushrooms (use for soup) and clean them

thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so.

Dice the mango and pepper, chop the jalapeno, and toss with a little

vinegar.

Clean the lettuce and separate into single leaves.

Grill the mushrooms on both sides. When grilling the top, turn the

mushroom 90 degrees halfway through to get a square or diamond

crosshatch pattern.

To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side. %%

Source: Good Housekeeping "All-Time Favorite Recipes"

HOT MUSHROOM TURNOVERS

3 3oz pkg cream cheese, softened

butter or margarine, softened

all-purpose flour

1/2 lb. mushrooms, minced

1 large onion, minced

1 t salt

1/4 t thyme leaves

1/4 C sour cream

1 egg, beaten

Early in day: In large bowl, with elec. mixer at med speed,

1/2C butter and 1 1/2 C flour until soft

dough forms; wrap dough in waxed paper; chill at least 1 hr.

In med skillet, in 3 T butter, saute mushrooms and onion until

tender; blend in salt, thyme, and 2 T flour; stir in sour cream;

chill.

15 inch circle

1/16" thick

2 3/4" circles. Roll scraps into ball; chill.

On one half of each circle, place teaspoonful of mushroom mixture.

Brush edges with egg; fold other half over filling; with fork, press

edges together; prick tops to let out steam; place on ungreased

cookie sheet. Repeat with rest of dough, scraps, filling. Brush with

egg; cover; chill.

20 min before serving: Preheat oven to

450 deg F. Uncover

12 min or until golden. Makes about 50. %%

ITALIAN STUFFED MUSHROOMS

1 lb hot Italian sausage

1 slice finely chopped onion

1/2 green pepper, finely diced

1/4 cup dry bread crumbs

dash of pepper

1/4 tsp salt

ca. 1 1/4 cups spaghetti sauce

40 large mushroom caps

oil

mozzarella cheese

Cook Italian sausage, onion, green pepper, garlic powder, and a

handful of mushroom stems, finely chopped, in a skillet, then drain

fat. (It's best if you put meat mixture into a food processor with

steel blade at this point to give meat a finer texture. Just process

5 seconds or less.

and spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps

350 about 20 minutes.

Sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender. (Or loosely cover with wax paper and microwave.) %%

MEXICAN STUFFED MUSHROOMS

1 lb. hot sausage

1/3 cup soy sauce

1 clove garlic

2 lbs. LARGE mushrooms

3 ingredients. Stuff mushrooms. Bake at

for 20 minutes or until sausage is done. %%

MOZZARELLA-MUSHROOM BITES

-- 1 pkg (16-oz) part-skim mozzarella cheese

2 eggs

Water

1 cup seasoned bread crumbs

1 lb mushrooms

1 chopped small onion

2 tblsp vegetable oil

1 can (16-oz) whole tomatoes in thick puree

1/2 tsp dried thyme

1/4 tsp crushed red pepper

Vegetable oil for frying

Parsley for garnish

1/2 inch thick slices; cut each slice into 1/2 inch

strips. In small bowl or pie plate, beat eggs with 2 tablespoon water. Place bread crumbs on wax paper. Dip mozzarella sticks into egg

mixture, then coat with bread crumbs. Place on baking sheet; freeze

about 30 minutes to set coating. Meanwhile, dip mushrooms in egg

mixture, then coat with bread crumbs; set aside. Tomato Sauce: --

In small saucepan, saute onion in oil 5 minutes until soft. Add

remaining sauce ingredients; bring to a boil. Reduce heat and simmer 10

minutes, stirring to break up tomatoes; keep warm. In 4 quart saucepan,

2 inch oil to

370 degrees. In batches,

fry mozzarella sticks 1-2 minutes until golden brown. With slotted

spoon, remove to paper towels. Repeat procedure with mushrooms. To

serve, arrange mozzarella and mushrooms on platter; garnish with

parsley. Serve with tomato sauce. %%From: arielle

MUSHROOM-BACON PATE - PARTY PATE WITHOUT LIVER

2 lbs fresh mushrooms, chopped very fine

1/2 lb bacon (or more, to taste)

2/3 cup onion, chopped very fine

2/3 cup celery, chopped very fine

8 oz cream cheese, at room temperature

4 eggs

1/2 cup parsley, chopped very fine

2 cups dry bread crumbs

1 tsp salt

1 tsp dried rosemary

1 tsp dried oregano

1/4 tsp ground black pepper

(1) Fry the bacon and crumble it as fine as possible. Reserve some of

the grease.

(2) Chop the mushrooms, onion, celery, and parsley as fine as possible.

A food processor works best, but you can do it by hand if need be.

(3) Saute the onion and celery in the bacon grease until soft, then

remove from the grease, and drain.

(4) Meanwhile, beat the cream cheese slightly, and then beat in the

eggs. Add all other ingredients to the eggs/cheese mixture. Mix

thoroughly.

(5) Grease a large loaf pan or two small, line with foil, and then

grease the foil. Pat the mixture into the loaf pan and cover loosely

1 1/2 hours at

400 deg. F.

(6) Let cool completely before serving.

Notes: --

This pate is actually best when refrigerated before serving. Serve with

crackers, or with bread cut into shapes with cookie cutters.

To make this a more elegant buffet dish, garnish the top with a thin

layer of aspic. %%

MUSHROOM PATE

Ingredients (all approximate): --

3/4 lb chopped mushrooms

1/2 tsp curry powder

1 tsp worcestershire sauce

1 tblsp dry sherry (or dry white wine)

1/2 cup pecans, chopped

5min or so

sherry. Fold in the pecans and refrigerate. Garnish with parsley or watercress. %%

MUSHROOM SANDWICHES

This one takes a little longer. Chop up some fresh mushrooms and onions, and saute in butter, margarine, oil, whatever until the

onions are clear. Drain and set aside until cool. On cocktail

bread (rye or pumpernickel), pile a mound of mushrooms and onions,

grated swiss cheese, grated italian cheese (i use locatella), and bread crumbs. Broil until the swiss melts, and serve immediately. %%

From: jongleur

aol.com

Source: Nika Hazelton's Way with vegetables

MUSHROOMS IN CREAM

1 pound of mushrooms into halves or quarters.

2/3 cup heavy cream. Heat

2 tblsp butter in a deep frying pan.

3-4 chopped garlic cloves

1 tsp pepper

2 tsp nutmeg

1/2 cup chopped cilantro

salt Instructions: --

1 pound of mushrooms into halves or quarters. Heat

2/3 cup heavy

2T butter in a deep frying pan. Add

3-4 chopped garlic

cloves to the butter. Add mushrooms and cook for about 2 min, until

1 tsp pepper,

2 tsp nutmeg. Cook for about 5 more min, then add

1/2 cup chopped cilantro. Serve on hot buttered

rice or French bread %%

From: nancy

hayduke (Nancy Feagans)

Source: Los Angeles Times about 10 years ago

MUSHROOMS SUPREME

1 doz. fresh mushrooms (2" in diameter)

2 cups diced stale bread

1/2 cup grated Parmesean cheese

2 tblsp dried onions

1 tblsp sunflower seeds

1 tblsp dried parsley flakes

1/2 tsp lemon pepper

1/2 tsp seasoned salt

2 tblsp melted butter

1/2 cup dry vermouth

Cheddar cheese

Wipe mushrooms clean, carefully break off and chop stems. Scoop out

remaining gills and discard. Combine chopped stems with bread,

Parmesean cheese, onions, sunflower seeds, parsley flakes, lemon pepper,

salt, butter, and vermouth. Pack into mushroom caps. Bake in shallow

30 minutes at

325 degrees. Remove

and criss-cross each mushroom with slivers of Cheddar cheese, then

6-12 servings. This is always a big hit when I make it; if I have

6 or more guests, I

usually double the recipe :-) %%

MUSHROOMS TAPENADE

4 tblsp capers

6 anchovy fillets, drained

1 cup olive oil

1/4 cup lemon juice

1 lb small mushrooms

Freshly ground black pepper

Rinse two tablespoons of capers and dry on a paper towel. Pound them

and the anchovies in a mortar or press them through a sieve with a

spoon. When the mixture is reduced to a paste, transfer it to a mixing

bowl. Add the oil little by little, stirring as you do it. Add the

lemon juice and pepper to taste. Let the sauce stand in a covered

container at least 4 hours before serving. Remove the stems from the

mushrooms and clean them with a damp paper towel. Place five on each plate and spoon three tablespoons of the tapenade over them. Garnish

the plates with the remaining capers. %%

Source: Fall '92 Vegetarian Gourmet profile of Ken Bergeron

OYSTER FRIED MUSHROOMS

4 oz Oyster mushrooms, rinsed and kept slightly moist

1 1/2 cup safflower oil for frying

Flour mix: --

1 tsp nori flakes, pulverized in a coffee grinder or blender

1/4 cup unbleached flower

pinch of salt and pepper

Water mix: --

1/2 tsp nori flakes

1/4 tsp garlic powder

1/2 cup water

Bread crumb mix: --

2 cups fresh bread crumbs (not dried, no crust)

4 tsp nori flakes

1/2 tsp garlic powder

Thoroughly mix ingredients for each of the three mixes. Heat oil to 350

(I don't trust my stove, so I got an oil thermometer. He says five mins

on med heat) in a wok. Dredge mushrooms in flour mix and shake off

excess. Dip mushrooms into water mix and shake off excess. Dredge

mushrooms in crumb mix. Fry mushrooms four to five at a time for about 1 1/2 minutes, being careful that the breading doesn't get beyond

golden. Drain mushrooms on a towel covered plate. Allow a minute

between batches for oil to re-heat. Mushrooms may be kept warm in a 250

oven. Serve garnished with fresh lime chunks.

Although these are deep fried, the mag says they're only 7g fat per

serving, for what that's worth. These are supposed to resemble fried oysters. I obviously wouldn't

know, but they're really good, and all the Orthodox people I've served

them to have like them. %%

From: mad4

ellis.uchicago.edu (Bill Maddex)

Source: Autum issue of Vegetarian Gourmet, where it's in a piece on It's

Only Natural, a great looking vegan place in Middletown, CO. QUICK KALE & MUSHROOM SAUTE

(serves 4 as a side, 2 as an entree)

1 tblsp olive oil (I use about 1t, but hey)

1 tblsp minced garlic

1 tblsp soy margerine (I omit this)

8 oz. white mushrooms

4 cups kale, tightly packed

1/4 cup water

1 tsp tamari

5 cherry tomatoes, quartered

tomatoes) salt and pepper to taste

Heat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and margerine (if used) and saute until garlic is lightly browned. Add

veggies and stir 15-30 seconds, making sure not to burn the garlic. Add

water, tamari, salt and pepper and cook another 5 minutes, stirring

often. Add tomatoes and cook another 5 minutes on low. Serve

immediately. Note: --

I assume this dish is meant as a side, but over couscous, millet or bulghur it's a quickie meal. %%

From: katzd

herald.usask.ca (David Katz) SAUTED MUSHROOMS ON TOAST

2 cups fresh moshrooms

2 shallots

2 tblsp fresh chopped parsley

1 tblsp butter

1/2 tsp lemon juice (preferably fresh)

Clean the mushrooms in cold water (Harlod McGee tells us that they do

not absorb enough water to be worth the fuss of using a mushroom brush. I agree. Since they are already something like 95% water, even if they

absorb a large amount, they will only become ... what - 96%?)

Cut or pull the stems off of the mushrooms (save them for mushroom soup

3/16 inch slices. Finely chop the shallots. If you don't have shallots, use

3 tbsp

chopped onion and 1 small clove of garlic, chopped, minced, diced,

pressed, cleavered or otherwise made mushy in your most favorite way. Heat a frying/saute pan over medium-high heat. Add the butter and let

it melt. When the butter is bubbling, add the mushrooms. Saute,

tossing or stirring until the mushrooms start to brown. If a lot of

juice comes out of the mushrooms, simply boil it away and keep on. As the mushrooms start to brown, add the shallots (or onion and garlic)

and the chopped parsley. Finish browning the mushrooms. Taste the mixture. Sometimes it will improve in flavor with the

addition of the lemon juice. Sometimes it doesn't seem to be needed. Spoon the sauted mushrooms over warm, buttered toast. If you want to be fancy, cut the crusts off of the bread before you make

the toast, cut it diagonally after it is toasted and buttered and call

it 'toast points.' Sprinkle a little fresh chopped parsley on top of the

mushrooms and put a small sprig of parsley on the plate beside. Invite

the in-laws over and tell them you are learning to cook at the Internet

Cooking School. Another Option: In place of shallots, use about 2 -3 tablespoons of

finely chopped fresh chives. %%

From: yp02

andrew.cmu.edu (Yashodhara P. Pawar)

SPICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR

2 Portabella mushrooms (they are Xpensive!)

2 large sweet red peppers

2 cherry tomatoes

1/2 red onion

1 tsp olive oil

1 tblsp fresh, coarsely ground black pepper

Coriander leaves

Sauce: --

1/2 capful *very good* BALSAMIC VINEGAR

from a specialty store, the supermarket ones are too watered

1/4 tsp Hungarian paprika for flavour

salt to taste

Algorithm: --

Preparation: --

1. Whisk the sauce ingredients together

2. Wipe the shrooms with a moist towel and slice long.

3. Chop the onions along the grooves.

Cooking: --

1. Place whole peppers and tomatoes on a foil in a preheated oven at

BROIL. Keep turning them until the peppers are charred. The tomatoes

2. Remove peppers and make long slices. Remove the core and the seeds.

3. Mix the cherry tomatoes and the fluid they exude, into the sauce. Mix well until the tomatoes are crushed into the sauce.

4. Pour the oil in a heated skillet. Saute onions and 'shrooms. Sprinkle with black pepper. Add half the sauce and saute for a few mts. more. Serving: --

1. Arrange the shrooms on a plate. Place the red peppers around it. Pour the extra sauce on the circumference. Sprinkle coriander leaves. 2. Serve with brown rice or rye bread. Note: --

This is a mildly hot recipe for my favourite 'shroom which I have

perfected over months. Generally, I dislike food that has no heat...its

just too unappetising for me. But this 'shroom is so flavourful that a

minimum of spicing is desired. So I have struck a balance between what

my palate irks for and what the 'shroom demands... Its fabulous! %%

STUFFED MUSHROOMS (1)

Select large, firm mushrooms w/underside still tightly closed.

Wash in cold water and dry. Carefully remove stems and reserve.

Fillings: --

1. Bacon-Cheese --

7 slices bacon, cooked, drained, crumbled

8 oz. cream cheese, softened

1 bunch green onions, finely chopped

dash garlic salt

1/3 cup mushroom stems, minced

3 tblsp butter, melted

Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush

prepared caps with melted butter, fill, place in shallow baking dish

2-4 T. water. Bake

2. Bleu Cheese --

1/2 cup fine minced mushroom stems

1/4 cup fine chopped green onion

2 tblsp margarine

8 oz cream cheese

1/2 pkg bleu cheese salad dressing mix

2 tblsp milk

Saute mushroom stems and onions in margarine 5 min. Mix cream cheese,

dressing mix and milk. Mix in onion mixture. Fill prepared caps. Bake

20-25 min. at

350 deg.

3. Crab-Cheese --

1 pkg. (6 oz) frozen crab, thawed and drained

3 tblsp mayonnaise

2 tblsp chopped green onion

2 tblsp gold raisins

1/4 cup shredded sharp cheddar

1 tsp. curry

fresh grated parmesan

Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and broil 6-8 in. from heat. %%

STUFFED MUSHROOMS (2)

1 large tomatoe

1 large yellow onion

several very large mushrooms

garlic

salt

pepper

olive oil

Wash the mushrooms, cut off the tip of the stems, and remove the stems,

(I also peel the outer skin of the mushroom, but some people find this

excessive). Chop the mushroom stems into very small bits. Coat the

outer poriton of the caps with olive oil. Finely chop onion, garlic,

and tomato. Fry onion and garlic in olive oil (just a little bit),

until soft. Add mushroom bits, tomato, salt and pepper to taste. Fry

until mushroom bits start to soften. Place mixture in mushroom caps,

and fry or grill until caps soften. (I prefer grilling, but its a lot

more work). Serve. I find that steak is an excellent complement to

this dish. %%

STUFFED MUSHROOMS (3)

Here's a super easy one. Take frozen creamed spinach and fill the

mushroom caps. Top with grated parmisan cheese and bake until cheese

starts to brown at about 350. I do this when people drop in and I don't

have anything prepared. %%

STUFFED MUSHROOMS (4)

3 large pkg big mushrooms

1 pkg regular pork sausage

Salt and pepper to taste

1-1/2 - 2 tblsp dried onion

Snap off stems, wash and cut up. Cook in margarine/butter, about 2

tablespoon. Don't add any water. Salt and pepper to taste and a little

1 1/2 to 2 tablespoon, or more if you like. Cook for about 20-30 minutes. When cooked, chop fine. Wash mushroom

caps and drain on paper toweling. Mix together the sausage and the

20-30 minutes at

degrees. Remove from pan and arrange on platter/plate. If you use more

packages of mushrooms, use more sausage, and increase the other

ingredients accordingly. %%

STUFFED MUSHROOMS (5)

2 tblsp butter

1 medium onion

2 tblsp dry white wine

1/2 cup bread crumbs

2 tblsp fresh snipped parsley

1 tblsp lime juice

2 cloves garlic finely chopped

1 tsp dried oregano leaves

3 oz shredded jack cheese

freshly ground pepper

Remove steams from mushrooms and finely chop. Melt butter in skillet.

Cook mushroom caps top side down until light brown. Remove with

slotted spoon, draining liquid from inside caps. Cook onion in same

skillet until tender. Stir in wine. Simmer uncovered 2 minutes. Stir

in chopped stems. Add remaining ingredients except cheese. Mix

completely. Put caps on ungreased baking sheet. Place stuffing in

caps. Sprinkle with cheese. Broil until cheese melts (about 3

minutes).

Note: --

This is great for company, as it can completely be made ahead of time. Just stuff the mushrooms, and put the entire baking sheet into the

fridge. When you want to serve it, put it in 375 degree oven for about 15 minutes or until cheese melts. %%

STUFFED MUSHROOMS, ITALIAN STYLE (1)

(Makes 4 to 6 portions)

12 large fresh mushrooms

6 tblsp salad or olive oil, divided

Salt

1 cup soft bread crumbs

1/3 cup grated Parmesan cheese

1/2 tsp onion powder

1/4 tsp basil leaves, crumbled

1 egg, slightly beaten

Preheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove

stems; reserve for later use. Brush outsides of the caps with 4

tablespoons of the oil; sprinkle lighlty with salt. Place, cavity side

up, in a shallow baking pan. Chop stems very fine (makes about 1 cup). Mix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and basil. Stir in egg. Spoon into mushroom caps. Dribble with remaining

2 tablespoons oil. Bake for 30 minutes. Serve hot. %%

STUFFED MUSHROOMS, ITALIAN-STYLE (2)

(Makes 16 mushrooms)

-- 16 medium mushrooms

1 large clove garlic, minced

1/2 lb hot Italian sausage, casings removed

5 green onions, chopped

1 tsp Worcestershire sauce

1/2 cup shredded Monterey Jack cheese

Olive oil

Italian seasoning, crushed Instructions: --

Remove stems from cleaned mushrooms by gently twisting base to snap off. Chop stems and set aside. Generously coat inside and outside of each mushroom cap with oil. Place in baking dish, open side up. Sprinkle

insides with Italian seasoning to taste. Heat 1 tablespoon oil in

skillet and saute garlic. Add sausage, crushing with spoon into smaller

pieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1

minute. Add green onions and stir-fry another minute. Add

Worcestershire. Stuff each mushroom cap generously with sausage filling

10 to 12 inches from heat

2 minutes, or until cheese is melted. %%

From: arielle

taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS PARMIGIANA

(Makes 12)

Serve these Italian-flavored mushrooms as a side dish or an appetizer.

12 large mushrooms

2 tblsp butter or margarine

1 medium onion, finely chopped

2 oz pepperoni, finely diced

1/4 cup finely chopped green bell pepper

1 small clove garlic, minced

1/2 cup finely crushed cracker crumbs

3 tblsp grated Parmesan cheese

1 tblsp minced parsley

1/4 tsp dried oregano, crushed

Seasoned salt

Pepper

1/3 cup chicken

Rinse and dry mushrooms. Remove, finely chop and reserve stems. Melt

butter in skillet. Add onion, pepperoni, green pepper, garlic and chopped mushroom stems. Cook until all vegetables are tender but not

brown. Add crumbs, cheese, parsley and oregano and season to taste with

seasoned salt and pepper. Mix well. Stir in chicken broth. Spoon

filling into mushroom caps, rounding tops. Place caps in shallow baking

1/4 inch water. Bake, uncovered, at

25 minutes, or until heated through. %%

From: grm

andrew.cmu.edu (Gretchen Miller)

VINEGARETTE MUSHROOMS

Ingredients: --

8 oz fresh mushrooms

1/4 cup balsamic vinegar

1/4 cup 2 Tbsp cider vinegar

1/4 cup olive oil

1 small white onion, minced fine

1 tsp oregano

2 tblsp lemon juice

Instructions: --

10 minutes in a mixture of

2 Tbsp

cider vinegar and enough boiling water to cover. Mix all other ingredients together. Add mushrooms. Refrigerate

overnight. %%