|by Nina Marshall|
This 1923 guide provides readers with information on identifying and gathering edible mushrooms, as well as providing recipes for the mushrooms.
Results 1 - 10 of 35 for stuffed mushroom caps
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Remove stems from the mushrooms. Carefully trim the mushroom cap back to expose ... Put the mushroom caps into a foil ... time. Makes 12 servings. . White
With the back of a spoon, fill the mushroom tops with spinach ... Place all the stuffed mushrooms (stuffing sideup) ... for each mushroom cap (one shrimp for ... over the mushroom caps. Cover the ... slice of garlic toast.
If you are using whole mushrooms, dice up ... between the mushroom caps. Bake for ... appetizer for the holiday season and for when you invite friends over.
In large non-metal ... ingredients thoroughly. Place mushroom caps in 12x14 baking ... great at room temp, or even still oven warm. Serves 12-14 people.
Cut all of ... (except for the mushroom tops) finely. Add ... back into mushroom tops and bake at 375 degrees for about 15 minutes or until golden brown.
Add stuffing to caps. Drizzle butter, ... at 350°F. Broil to brown cheese. Garnish with chopped herbs such as parsley, cilantro and Italian seasoning.
Remove stems and wipe caps clean. Mix 1 ... until crumbly. Stuff mushroom caps and place ... 10-15 minutes. They are done when breading starts to brown.
Preheat oven to 375°F. Clean mushrooms; separate stems and caps. Chop mushroom ... shallow pan and bake in a 375°F oven for 15 minutes. Makes 18 appetizers.
Remove stems from caps of mushrooms and wash. Set ... cheese. Stuff into mushroom caps. Sprinkle tops with Parmesan cheese. Bake or broil until well heated.
(Can use hot or regular). Gently wash mushrooms. Remove stems. ... mushrooms. Fill mushroom caps with mixture. Place ... at 425 degrees for 10-15 minutes.
Result Page: 1
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