|A Feast of Mushrooms|
|by Marlene Spieler|
The 1990s have undoubtedly seen a surge in the popularity of mushroom-based cuisine.
1 - 10 of 50 for scallop stuffed mushrooms
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Cook eggplant in boiling salted water for 10 minutes. Drain and place in a 10x5x2 inch baking dish. In a saucepan, brown ground beef, onion, and ...
Melt butter in ... taste). Add shrimp, scallops, crab and ... canned clams with their liquid. Stir until smooth. Serve casserole topped with the clam sauce. .
Prepare stuffing according to package directions for dry stuffing. Spread in 13 x 9 x 2 inch baking dish, and top with chicken. In large saucepan, ...
Put stuffing in pan first, then chicken. Pour the following sauce over and bake. Melt 1/4 cup butter. Add: A dash of salt and pepper 2 c. cooled ...
Saute mushrooms in butter. Drain. ... quart casserole. Add scallops and garlic salt. ... stuffing and parsley. Bake uncovered in 325 degree oven for 1 hour.
Heat oven to ... In bowl, mix scallop mixture. Sprinkle scallop ... mixture. Bake for 30 to 35 minutes or until heated through and fish flakes with fork.
Saute mushrooms in butter. Place in 2 quart casserole. Add scallops then cover with ... parsley; mix all together. Bake uncovered 325 degrees 45 minutes.
Add stuffing to caps. Drizzle butter, Worcestershire sauce and wine over caps. Cover each cap with cheeses. Bake 10 to 15 minutes at 350°F. Broil ...
Cook and peel ... Mix shrimp and scallops together. (Cut into ... bread crumbs and mushrooms. Mix together. ... cover with layers of large lettuce leaves.)
Prepare stuffing as per directions for dry stuffing on bag. Spread into 9 x 13 inch pan. Top with layer of chicken or turkey. In large pan melt ...
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