Description An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you’d like. Ingredients 12 fresh mushrooms ½ pound ground beef 1 tablespoon minced onion 1 clove garlic, minced 1 tablespoon butter ¼ cup bread crumbs salt and pepper … Read more
Description Mushroom caps stuffed with a mixture of Italian cheeses and pesto. Ingredients 8 large fresh mushrooms 1 tablespoon olive oil 2 cups ricotta cheese ¾ cup grated Parmesan cheese ¾ cup shredded mozzarella cheese 4 tablespoons pesto Instructions Preheat oven to 375 degrees F (190 degrees C). Wash mushrooms remove stems hollow out and … Read more
Description Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley. Ingredients 1 pound large mushrooms 1 ½ tablespoons vegetable oil 4 tablespoons butter ¼ cup minced onion 1 (6 ounce) can crab meat, drained ¼ cup cream cheese, softened 1 egg, lightly beaten 2 cups fresh bread crumbs 2 tablespoons chopped fresh … Read more
Description Incredibly easy and taste even better! There are never any left over! Ingredients 36 fresh mushrooms 1 (8 ounce) package cream cheese, softened 1 (6 ounce) can crab meat, drained ½ teaspoon garlic salt Instructions Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray. … Read more