Type what you have

Ingredients

• ✓ mushroom
• bread
• olive oil
• green onion
• garlic
• salt
• black pepper
• parsley
• tomato
• balsamic vinegar
• mozzarella cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.
2. 2 Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
3. 3 Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
4. 4 While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
5. 5 Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
6. 6 Return to the oven and broil until heated through and cheese has melted, about 5 minutes.

By Delray

Ingredients

• ✓ mushroom
• red wine vinegar
• water
• corn oil
• sugar
• onion
• parsley
• basil
• garlic
• salt
• black pepper
• red bell pepper

Instructions

1. 1 Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

By NONA

Ingredients

• ✓ mushroom
• ring
• lid
• canning jar
• basil
• green olive
• black olive
• black pepper
• salt
• balsamic vinegar
• white vinegar
• tomato
• ketchup
• olive oil
• celery
• cauliflower
• broccoli
• garlic
• onion
• green bean
• yellow bell pepper
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
3. 3 Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
4. 4 While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Debi

Ingredients

• ✓ mushroom
• cream cheese
• crab meat
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
2. 2 Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
3. 3 Whip the cream cheese until smooth.
4. 4 In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
5. 5 Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.

By J Edin

Ingredients

• ✓ mushroom
• ground pork sausage
• cream cheese

Instructions

1. 1 Preheat the broiler.
2. 2 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
3. 3 Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
4. 4 Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.

By Sam

Ingredients

• ✓ mushroom
• green onion
• cream cheese
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
3. 3 Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

By Jaida

Ingredients

• ✓ mushroom
• olive oil
• ricotta cheese
• parmesan cheese
• mozzarella cheese
• pesto

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
3. 3 In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
4. 4 Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

By Lisa B

Ingredients

• ✓ mushroom
• sausage
• cream cheese
• bread crumb
• red wine

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Clean the mushrooms. Remove, chop and reserve the stems.
4. 4 In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
5. 5 Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
6. 6 Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

By Queen uh Cuisine

Ingredients

• ✓ mushroom
• soy sauce
• water
• butter
• white sugar

Instructions

1. 1 In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
2. 2 Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

By Doreen

Ingredients

• ✓ mushroom
• garlic salt
• seasoning salt
• white vinegar
• olive oil

Instructions

1. 1 Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.

By Marilyn McCormack

Ingredients

• ✓ mushroom
• butter
• salad dressing mix
• tarragon vinegar
• water
• vegetable oil
• sugar
• garlic
• hot pepper sauce

Instructions

1. 1 In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.
2. 2 In a medium bowl, whisk together dry Italian-style salad dressing mix, tarragon vinegar, water, vegetable oil, white sugar, garlic and red pepper sauce.
3. 3 Pour the whisked mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.

By Kathleen Burton

Ingredients

• ✓ mushroom
• butter
• white wine
• crabmeat
• green onion
• red grape
• stilton cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a saucepan over medium heat, add mushrooms and white wine. Cook stirring until mushrooms are slightly softened, and about 1/4 cup white wine remains. Remove the mushrooms, and set aside.
3. 3 Arrange the crabmeat in the bottom of a small baking dish. Layer with the mushrooms, green onions, and grapes. Drizzle with the butter and wine mixture, and top with Stilton cheese.
4. 4 Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.

By Michelle Long

Ingredients

• ✓ mushroom
• butter
• onion
• cream cheese
• mustard
• crabmeat
• water chestnut
• pimento pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
3. 3 In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
4. 4 Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

By Kimber

Ingredients

• ✓ mushroom
• olive oil
• celery
• blue cheese dressing
• ranch dressing
• buffalo wing sauce
• cream cheese
• chicken breast
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
2. 2 Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
3. 3 Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
4. 4 Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

By Nicole

Ingredients

• ✓ mushroom
• butter
• monterey jack cheese
• garlic powder
• thyme
• white wine
• soy sauce
• bread crumb

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place butter in a microwave-safe bowl. Heat in the microwave until melted, 30 seconds to 1 minute. Dip the bottom of each mushroom cap in melted butter and place on a rimmed baking sheet.
3. 3 Stir Monterey Jack cheese, garlic powder, and thyme into the remaining melted butter. Stir in wine and soy sauce. Add enough bread crumbs to make a wet and sticky mixture.
4. 4 Spoon bread crumb mixture into each mushroom cap, mounding it slightly to use up all the filling.
5. 5 Broil in the preheated oven until brown and bubbly, 3 to 4 minutes. Cool slightly before serving, about 5 minutes.

By Watercat

Ingredients

• ✓ mushroom
• vegetable oil
• butter
• onion
• crab meat
• cream cheese
• egg
• bread crumb
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. 2 Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
3. 3 In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
4. 4 In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
5. 5 In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
6. 6 Bake for 15 minutes.

By Judy

Ingredients

• ✓ mushroom
• mashed potato
• cheddar cheese
• chive
• bacon
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Prepare mashed potatoes according to package directions.
3. 3 Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
4. 4 Remove stems from clean mushrooms and stuff caps with potato mixture.
5. 5 Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
6. 6 Sprinkle shredded cheddar over the top of the mushrooms.
7. 7 Bake for 20-25 minutes.

By Idahoan

Ingredients

• ✓ mushroom
• water
• olive oil
• thyme
• salt
• lemon juice
• garlic
• black pepper
• parsley
• onion powder

Instructions

1. 1 In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
2. 2 In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

By Sara

Ingredients

• ✓ mushroom
• butter
• garlic
• shrimp
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat butter and garlic in a skillet over medium heat until butter begins to bubble. Add shrimp; cook until they just turn pink, about 3 minutes. Place 1 shrimp into each mushroom cap; place mushroom caps into a small baking dish. Spoon garlic butter into mushroom caps; sprinkle each with mozzarella cheese.
3. 3 Bake in the preheated oven until mushrooms are tender and cheese is golden and bubbly, 10 to 15 minutes.

By ambibambi

Ingredients

• ✓ mushroom
• phyllo tart shell
• spinach souffle
• butter
• garlic
• bacon
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and place phyllo shells on top.
2. 2 Remove souffle from the box, take off plastic cover, and microwave on High power for 6 minutes. Remove carefully, stir, and set aside.
3. 3 Place butter in a nonstick skillet over medium-high heat. Saute mushrooms until they darken and begin to shrink, about 4 minutes. Add garlic and continue to stir, about 1 minute. Remove from heat; Add souffle and bacon to mushrooms and garlic and mix until evenly incorporated.
4. 4 Fill each phyllo shell with souffle mixture, dividing evenly, about 1 rounded teaspoonful each. Sprinkle each filled shell with Parmesan cheese.
5. 5 Bake in the preheated oven until cheese is melted, about 15 minutes. Serve warm or at room temperature and garnish with fresh parsley.

By Bibi

Ingredients

• ✓ mushroom
• potato
• vegetable oil
• pizza sauce
• green bell pepper
• onion
• pepperoni
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil. Lightly grease the foil.
2. 2 Arrange the potato slices on the prepared baking sheet, and drizzle with oil. Bake 20 minutes in the preheated oven.
3. 3 Remove potatoes from heat, and turn. Drizzle with sauce, and top with green pepper, onion, mushrooms, and pepperoni. Top with mozzarella cheese.
4. 4 Return topped potatoes to the oven, and continue baking 10 minutes, or until cheese is melted.

By KELLY624

Ingredients

• ✓ mushroom
• bacon
• onion
• garlic
• all-purpose flour
• salt
• black pepper
• cream cheese
• worcestershire sauce
• soy sauce
• sour cream

Instructions

1. 1 Place bacon slices in a large skillet over medium-high heat. Fry until crisp. Remove bacon, crumble and set aside. Drain off all but 2 tablespoons of the bacon drippings.
2. 2 Add mushrooms, onion and garlic to the bacon drippings, and cook over medium heat, stirring, until tender and most of the liquid has evaporated.
3. 3 Sprinkle the flour, salt, and pepper over the top, and stir to blend. Mix in cream cheese, Worcestershire sauce, and soy sauce. Reduce heat to low, and stir until cream cheese is melted. Remove from heat. Stir in the sour cream and bacon. Serve warm.

By Natalie Smiles

Ingredients

• ✓ mushroom
• hot sausage
• onion
• parmesan cheese
• bread crumb
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Hollow out each mushroom cap, reserving the scrapings.
3. 3 Heat a skillet over medium-high heat; add sausage, onion, and reserved mushroom scrapings. Cook and stir until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to the skillet.
4. 4 Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
5. 5 Stuff each mushroom cap with sausage mixture and place on a baking sheet.
6. 6 Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

By DRFHRLAW

Ingredients

• ✓ mushroom
• puff pastry
• butter
• garlic
• goat cheese
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking tray.
2. 2 Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet.
3. 3 Bake puff pastry squares for 7 minutes. Remove tray from the oven; flatten squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, about 5 more minutes.
4. 4 Meanwhile, melt butter in a skillet over medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender, 5 to 7 minutes. Remove from heat.
5. 5 Top baked puff pastry squares evenly with mushroom mixture; crumble goat cheese over mushrooms and sprinkle with parsley. Serve warm.

By Scratch

Ingredients

• ✓ mushroom
• butter
• butter
• green onion
• lemon juice
• crabmeat
• bread crumb
• egg
• dill weed
• monterey jack cheese
• white wine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
2. 2 Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. 3 Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
4. 4 Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
5. 5 Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

By lavaun

Ingredients

• ✓ mushroom
• butter
• lobster tail
• mozzarella cheese
• crouton
• crabmeat
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup melted butter.
2. 2 Arrange mushroom caps, gill sides up, in a single layer on baking sheet.
3. 3 Combine lobster, 1 cup mozzarella cheese, crushed croutons, remaining 1/2 cup melted butter, crabmeat, and garlic. Spoon into mushroom caps.
4. 4 Bake in the preheated oven until lightly browned on top, 10 to 12 minutes. Sprinkle with remaining 1/4 cup mozzarella cheese; serve hot.

By MINNESOTAMOM

Ingredients

• ✓ mushroom
• onion
• cilantro leaf
• ketchup
• lime
• salt
• avocado

Instructions

1. 1 Combine mushrooms, onion, and cilantro in a glass bowl. Add ketchup and lime juice; mix well. Season with salt. Chill for 30 minutes. Sprinkle with chopped avocado before serving.

By Guadalupe

Ingredients

• ✓ mushroom
• ground pork
• turnip
• soy sauce
• water chestnut
• salt
• white sugar

Instructions

1. 1 Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
2. 2 In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

By KIKUKAT

Ingredients

• ✓ mushroom
• vegetable oil
• garlic
• cream cheese
• parmesan cheese
• black pepper
• onion powder
• cayenne pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Wipe mushrooms with a damp paper towel; carefully remove stems. Chop stems extremely fine, discarding the tough end of stems.
3. 3 Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.
4. 4 Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick.
5. 5 Use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared baking sheet.
6. 6 Bake in the preheated oven until mushrooms and filling are piping hot, about 20 minutes.
7. 7 Serve and enjoy!

By Angie Gorkoff

Ingredients

• ✓ mushroom
• ground sausage
• cream cheese
• bread crumb
• parsley
• garlic
• lemon juice
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
2. 2 Crumble and cook sausage in a skillet over medium heat until no longer pink and lightly browned; drain.
3. 3 Remove and discard mushroom stems; arrange caps on the prepared baking sheets.
4. 4 Combine cooked sausage, cream cheese, bread crumbs, parsley, garlic, and lemon juice in a bowl; stir until blended. Spoon sausage mixture into mushroom caps; sprinkle with Parmesan cheese.
5. 5 Bake in the preheated oven until mushrooms are tender and lightly browned, 14 to 16 minutes.

By From the Kitchen at Johnsonville Sausage