|Peter Jordan's Wild Mushroom Bible|
|by Peter Jordan|
Anyone looking to explore the culinary variety made possible by savory mushrooms will want this stunning book with more than 600 color photographs.
91 - 100 of 249 for stuffed mushrooms parsley
Buy large, even-sized mushrooms and wash gently. ... crumbs, onion, garlic, parsley, salt, pepper ... Serves 6 to 8. May substitute melted butter for oil.
In 2 quart saucepan melt butter, add mushroom stems, onions, garlic, parsley, and oregano. ... and cheese. Spoon into mushroom caps and broil 30 minutes.
Wash and dry mushrooms. Brush butter ... gently. Bake in preheated 350 degree oven for 15 to 20 minutes until caps are tender and stuffing is slightly crusty.
Clean and remove stems from mushrooms. Brush inside ... butter. Blend crumbs, parsley, chives, eggs ... minutes. May baste with additional butter, if you like.
In a large ... Combine ingredients (except mushrooms and crab or ... Extra stuffing can be spread on toast and broiled. Serve with a tomato slice on top.
1. Remove sausages ... Stir in chopped parsley and sausage meat. ... Pull stems off mushrooms, fill each ... browned. Let stand for 5 minutes before serving.
Wash mushrooms and remove stems. ... minutes. Spoon into caps and place on a greased cookie sheet. Bake at 350°F for about 20 or 30 minutes. Serve hot.
Mix ingredients and fill mushrooms. Broil until ... dissolves. Pour over stuffed mushrooms; sprinkle with fresh grated Parmesan cheese; broil until brown,
1. Clean and stem mushrooms, place in ... with about a tablespoon of the filling. Place on a serving tray and sprinkle with paprika. (Serves 8-9 people.)
Drain mushrooms; save broth. ... bread crumbs, thyme, parsley. Lightly mix ... the remainder of the meat. Bake at 375 degrees for 1 hour and 15 minutes.
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