Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ mushroom
• bacon
• cream cheese
• parmesan cheese
• worcestershire sauce
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
3. 3 Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

By Leslie Ann

Ingredients

• ✓ mushroom
• cream cheese
• green onion
• imitation crabmeat
• shrimp
• green onion dip mix
• garlic powder
• salt
• pepper

Instructions

1. 1 In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.

By Sydney Lara

Ingredients

• ✓ mushroom
• ground beef
• onion
• taco seasoning mix
• green bell pepper
• jalapeno pepper
• process cheese sauce
• corn tortilla chip

Instructions

1. 1 Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add onion and cook until tender. Drain off grease. Stir in the contents of the seasoning packet and any water if needed in order to prepare according to package directions.
2. 2 When the meat is done cooking, add the bell pepper, jalapeno pepper and sliced mushrooms to the skillet, and lower heat to medium. Cook and stir until vegetables are about halfway cooked, 3 to 4 minutes. Stir in the cheese sauce until everything is evenly coated.
3. 3 Serve tortilla chips topped with the meat and cheese sauce, or serve buffet style where each person can top their own nachos.

By ticat1

Ingredients

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

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
2. 2 Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Finely chop stems and set caps aside.
3. 3 Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes.
4. 4 Spread mushroom mixture into a bowl to cool completely, about 10 minutes. Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture until very thick and completely mixed.
5. 5 Use a small spoon to fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms on the prepared cookie sheet.
6. 6 Bake in the preheated oven until piping hot and liquid starts to form under each cap, about 20 minutes.

By Lindsay Smith

Ingredients

• ✓ mushroom
• ground beef
• margarine
• green bell pepper
• garlic
• parsley
• basil
• bread crumb
• bread crumb
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
4. 4 In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
5. 5 Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
6. 6 Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

By Andrea Ramos

Ingredients

• ✓ mushroom
• butter
• turkey sausage
• onion
• garlic
• bread crumb
• parmesan cheese
• mozzarella cheese
• italian seasoning
• parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a baking sheet.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Transfer mushrooms to a plate; cool.
3. 3 Heat another skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer sausage mixture to a large bowl; stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
4. 4 Arrange mushrooms, gill-sides-up, on the prepared baking sheet; spoon sausage mixture into caps.
5. 5 Bake in the preheated oven until cheeses are melted, about 30 minutes.

By Jamie Rigsby

Ingredients

• ✓ mushroom
• sirloin steak
• meat tenderizer
• olive oil
• onion
• bell pepper
• italian seasoning
• black pepper
• dinner roll
• provolone cheese

Instructions

1. 1 Gather all ingredients. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix steak and meat tenderizer together in a bowl.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook and stir until slightly softened, about 3 minutes.
4. 4 Stir in steak mixture; cook and stir until flavors combine, about 3 minutes. Mix in Italian seasoning and pepper; add mushrooms. Cook and stir until steak is mostly browned, about 3 minutes.
5. 5 Spoon steak mixture onto lower half of dinner rolls until covered; top with provolone cheese. Place onto a baking sheet.
6. 6 Broil in the preheated oven until cheese is melted, 1 to 3 minutes; remove from broiler.
7. 7 Place dinner roll tops onto melted provolone cheese; broil until tops are toasted, 1 to 2 minutes.
8. 8 Enjoy!

By James Dillard

Ingredients

• ✓ mushroom
• ground beef
• onion
• garlic
• butter
• bread crumb
• salt
• pepper
• heavy cream
• butter
• chili powder

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Remove and chop mushroom stems.
3. 3 Combine ground beef, onion, and garlic in a saucepan over medium heat. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
4. 4 Dip mushroom caps in 1/4 cup melted butter and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
5. 5 Bake in the preheated oven for 20 to 25 minutes.

By Jennifer

Ingredients

• ✓ mushroom
• canola oil
• green onion
• ginger
• salt
• rice wine
• shiitake mushroom
• kombu
• date sugar
• vegetable broth
• goji berry
• ginger

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
2. 2 Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
3. 3 Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
4. 4 Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments. Recipe developed by Marianne Williams

By Keaton Larson

Ingredients

• ✓ mushroom
• clam
• garlic
• parmesan cheese
• onion
• bread crumb
• green bell pepper
• parsley
• italian seasoning
• black pepper
• butter
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Arrange mushroom caps hollow side up in the baking dish.
3. 3 In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
4. 4 Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
5. 5 Bake in the preheated oven 30 minutes, or until lightly browned.

By Dinah

Ingredients

• ✓ mushroom
• bacon
• cooking spray
• olive oil
• jalapeno pepper
• garlic
• cream cheese
• cheddar cheese
• sea salt
• black pepper

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble bacon; set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray.
3. 3 Heat olive oil in a skillet over medium heat. Add chopped mushroom stems, jalapeño, and garlic; cook and stir until mushrooms release moisture and soften, about 10 minutes. Transfer to a bowl; stir in cream cheese, Cheddar cheese, and bacon. Season with salt and black pepper. Spoon cheese mixture generously into mushroom caps; place in the prepared baking dish.
4. 4 Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

By CookinBug

Ingredients

• ✓ mushroom
• olive oil
• egg
• garlic
• salt
• black pepper
• spinach
• parmesan cheese
• gouda cheese
• mozzarella cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Lightly grease 30 muffin cups with olive oil. Brush all sides mushrooms with remaining olive oil; place gill-sides-up into the prepared muffin cups.
3. 3 Bake in the preheated oven until mushrooms just tender, about 12 minutes.
4. 4 Meanwhile, beat egg, garlic, salt, and black pepper together in a bowl; stir in spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly combined.
5. 5 Remove mushrooms from oven; drain and discard any accumulated juice. Fill mushroom caps with spinach mixture; return to the muffin cups. Sprinkle mushrooms with remaining 1/4 cup Parmesan cheese.
6. 6 Bake until stuffing is hot and golden brown, about 10 minutes.

By farmgirl

Ingredients

• ✓ mushroom
• olive oil
• onion
• salt
• black pepper
• artichoke heart
• cream cheese
• sour cream
• cheese blend
• parmesan cheese
• garlic salt

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
3. 3 Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

By ChicagoCookie84-Anita

Ingredients

• ✓ mushroom
• crabmeat
• green onion
• thyme
• oregano
• savory
• black pepper
• parmesan cheese
• mayonnaise
• parmesan cheese
• paprika

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.
3. 3 Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.
4. 4 Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
5. 5 Bake mushrooms in preheated oven until heated through, about 15 minutes.
6. 6 Serve hot. Enjoy!

By Wilma Scott

Ingredients

• ✓ mushroom
• all-purpose flour
• beer
• egg
• milk
• salt
• pepper
• vegetable oil
• carrot
• onion
• green bell pepper

Instructions

1. 1 In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
2. 2 Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
3. 3 Heat oil to 375 degrees F (190 degrees C).
4. 4 Working in batches, dip each vegetable into egg mixture, seasoned flour, and finally in beer batter. Place vegetables into oil and fry until golden brown. Transfer to a paper towel-lined plate to absorb excess oil. Serve immediately.

By N-STAR

Ingredients

• ✓ mushroom
• white bread
• butter
• onion
• parsley
• lemon juice
• salt
• black pepper
• cayenne pepper
• half-and-half
• flour
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a small cookie cutter to cut rounds out of bread. Press rounds into ungreased mini muffin tins.
3. 3 Bake in the preheated oven until golden, 8 or 9 minutes; watch them closely as they bake fast. Turn out bread cups to cool.
4. 4 Heat butter in a large skillet over medium heat. Cook and stir mushrooms and onion in hot butter until soft, about 8 minutes. Season with parsley, lemon juice, salt, pepper, and cayenne pepper. Pour in half-and-half, then gradually stir in flour until mixture is thickened.
5. 5 Fill bread cups with mushroom mixture and top each with a sprinkle of Parmesan. Place on a lightly greased baking sheet.
6. 6 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By LKOSLOWSKI

Ingredients

• ✓ mushroom
• cream cheese
• butter
• all-purpose flour
• butter
• onion
• thyme
• salt
• black pepper
• all-purpose flour
• sour cream

Instructions

1. 1 In a medium bowl, mix together cream cheese and butter until well blended. Mix in flour until fully incorporated. Pat into a ball, and refrigerate while you make filling.
2. 2 Melt 2 tablespoons of butter in a large skillet. Add mushrooms and onion. Season with thyme, salt, and pepper. Cook and stir until tender, about 5 minutes. Sprinkle flour over everything so it won't get lumpy, then reduce the heat to low, and stir in sour cream. Heat just until thickened, then remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll dough out to about 1/4-inch thickness. Cut into 3-inch rounds. Place a small amount of mushroom mixture on one side of each circle, then fold dough over and press to seal. Prick the tops with a fork to vent steam, and place pastries on a baking sheet. (They can also be frozen at this time until needed.)
4. 4 Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

By Rachel Gilkes

Ingredients

• ✓ mushroom
• bacon
• spinach
• butter
• onion
• garlic
• heavy cream
• heavy cream
• parmesan cheese
• salt
• pepper
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Very generously butter a 9x13-inch baking dish.
2. 2 Cook bacon in a large, deep skillet over medium-high heat until evenly brown, about 10 minutes. Drain, crumble, and set aside.
3. 3 While the bacon is cooking, place frozen spinach in a medium saucepan. Add 1/4 cup water and bring to a boil. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir, then remove from the heat and drain.
4. 4 Remove stems from mushrooms. Arrange caps in the prepared baking dish. Finely chop stems.
5. 5 Melt 3 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in spinach, bacon, and mushroom stems, then pour in 1/3 cup plus 1 tablespoon cream; bring to a boil. Remove from the heat and stir in Parmesan, salt, and pepper.
6. 6 Stuff mushroom caps generously with spinach mixture. Drizzle 2 tablespoons melted butter over top.
7. 7 Bake in the preheated oven until lightly browned, about 30 minutes.

By MOLSON7

Ingredients

• ✓ mushroom
• olive oil
• ground chicken
• taco seasoning
• egg
• cheddar cheese
• milk
• red bell pepper
• shallot
• chive
• jalapeno pepper
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
4. 4 Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
5. 5 Bake in the preheated oven until eggs are set, about 18 minutes.

By Raquel Teixeira

Ingredients

• ✓ mushroom
• dijon mustard
• parmesan cheese
• tarragon
• black pepper
• gin
• sweet vermouth
• maraschino cherry juice
• orange bitters
• maraschino cherry
• grape
• shrimp
• lemon
• goat cheese
• red pepper jelly
• bacon
• potato chip
• jalapeno pepper
• mayonnaise
• mustard powder
• worcestershire sauce
• steak sauce
• half-and-half
• lemon juice
• sriracha sauce
• salt
• puff pastry shell
• butter
• bay scallop
• shallot
• half-and-half
• flour
• white wine
• sherry
• lemon juice

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat

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