Type what you have

Ingredients

• ✓ mushroom
• chicken broth
• onion
• thyme
• butter
• all-purpose flour
• salt
• black pepper
• half and half
• sherry

Instructions

1. 1 Gather all ingredients.
2. 2 Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
3. 3 Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
4. 4 Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
5. 5 Bring soup to a boil and cook, stirring constantly, until thickened.
6. 6 Stir in sherry. Taste and season with more salt and pepper if needed.
7. 7 Enjoy!

By Karena

Ingredients

• ✓ mushroom
• olive oil
• onion
• celeriac
• potato peeling
• carrot
• butternut squash
• salt
• water

Instructions

1. 1 Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
2. 2 Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
3. 3 Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

By the allrecipes staff

Ingredients

• ✓ mushroom
• butter
• green onion
• garlic
• thyme
• salt
• pepper
• all-purpose flour
• vegetable broth
• cream
• thyme
• chive

Instructions

1. 1 Thinly slice mushroom caps; discard stalks.
2. 2 Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.
3. 3 Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. 4 Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.

By Michelle Chen

Ingredients

• ✓ mushroom
• butter
• onion
• green bell pepper
• all-purpose flour
• milk
• beef consomme
• salt
• black pepper
• provolone cheese
• roast beef

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until tender, about 5 minutes. Add flour; cook and stir until flour golden, about 5 minutes more.
3. 3 Gradually whisk in milk; bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consommé; season soup with salt and black pepper.
4. 4 Slowly stir in provolone cheese until melted, 3 to 5 minutes. Off heat, stir in roast beef.

By rawcalls

Ingredients

• ✓ mushroom
• vegetable oil
• chicken thigh
• onion
• all-purpose flour
• water
• potato
• carrot
• chicken soup base
• herbes de provence
• green bell pepper

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir until mixture is coated, 2 to 3 minutes.
2. 2 Add water, potatoes, carrot, soup base, and Herbes de Provence. Cover and simmer, 15 to 20 minutes. Add mushrooms and peppers; simmer until vegetables are tender, 10 to 15 minutes more.

By Gillian

Ingredients

• ✓ mushroom
• olive oil
• onion
• carrot
• celery
• garlic
• chicken broth
• barley
• salt
• pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.
2. 2 Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.
3. 3 Season with salt and pepper before serving.

By SANDI149

Ingredients

• ✓ mushroom
• butter
• flour
• sherry
• chicken broth
• milk
• spinach
• green onion
• nutmeg
• salt
• pepper
• shrimp

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ mushroom
• butter
• onion
• chicken broth
• soy sauce
• paprika
• dill weed
• milk
• all-purpose flour
• sour cream
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
3. 3 Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
4. 4 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

By stormycook

Ingredients

• ✓ mushroom
• butter
• onion
• dill
• paprika
• soy sauce
• chicken broth
• skim milk
• all-purpose flour
• tomato
• hungarian wax pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Ingredients

• ✓ mushroom
• ground beef
• red bell pepper
• green onion
• garlic
• water
• tomato
• tomato paste
• italian seasoning
• salt
• black pepper
• farfalle pasta
• corn
• pea

Instructions

1. 1 Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
2. 2 Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

By Elisabeth

Ingredients

• ✓ mushroom
• potato
• sour cream
• asparagus
• vegetable broth
• olive oil
• onion
• garlic
• garlic
• white wine
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
2. 2 Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
3. 3 Cut asparagus into 3 parts: woody ends, tips, and center pieces.
4. 4 Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
5. 5 Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
6. 6 Chop the middle segments of the asparagus.
7. 7 Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
8. 8 Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
9. 9 Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
10. 10 Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
11. 11 Season the soup with cayenne pepper, salt, and black pepper.

By Lucia D

Ingredients

• ✓ mushroom
• olive oil
• onion
• carrot
• garlic
• chicken broth
• basil
• kale
• red curry paste
• salt
• black pepper
• shrimp
• tomato
• kidney bean
• lemon

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.
2. 2 Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.
3. 3 Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.

By Bethie

Ingredients

• ✓ mushroom
• parsley
• pepper
• salt
• cream cheese
• thyme
• rosemary
• basil
• beef stock
• sugar
• all-purpose flour
• onion
• margarine
• red bell pepper
• garlic
• celery
• tomato

Instructions

1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ mushroom
• half-and-half
• sherry
• almond
• black pepper
• parsley
• mustard powder
• curry powder
• salt
• chicken breast
• wild rice
• chicken broth
• all-purpose flour
• carrot
• celery
• onion
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well.
3. 3 Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
4. 4 Add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry.
5. 5 Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
6. 6 Enjoy!

By Sue

Ingredients

• ✓ mushroom
• thyme
• black pepper
• marjoram
• salt
• bay leaf
• barley
• celery
• onion
• carrot
• thyme
• bay leaf
• black peppercorn
• celery
• carrot
• onion
• turkey carcass
• water

Instructions

1. 1 Gather all stock and soup ingredients.
2. 2 To make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 ½ hours.
3. 3 Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.
4. 4 Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.
5. 5 Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.
6. 6 Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

By JR

Ingredients

• ✓ mushroom
• butter
• onion
• coconut milk
• cream of mushroom soup
• cream of chicken soup
• onion soup mix
• curry powder
• cayenne pepper
• salt
• black pepper
• chicken breast
• green pea

Instructions

1. 1 Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until browned, 5 to 10 minutes. Set aside.
2. 2 Stir together coconut milk, condensed soups, dry soup mix, curry powder, cayenne pepper, salt, and black pepper in a large bowl until thoroughly combined. Place chicken into the bottom of the slow cooker and pour soup mixture over chicken. Stir in cooked onion, mushrooms, and peas until incorporated.
3. 3 Cook on High for 1 hour and 30 minutes. Reduce heat to Low and cook for an additional 1 hour and 30 minutes to 2 hours.

By KEON ROBERTSON

Ingredients

• ✓ mushroom
• tomato
• onion
• garlic
• ginger
• cashew
• oil
• cinnamon stick
• cardamom
• bay leaf
• garam masala
• paprika
• salt
• water
• coconut milk

Instructions

1. 1 Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
2. 2 Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
3. 3 Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.

By Plant to Table

Ingredients

• ✓ mushroom
• pineapple
• black pepper
• ginger root
• lemon juice
• vegetable oil
• honey
• yellow bell pepper
• red bell pepper
• zucchini
• onion
• vegetable oil
• cumin
• turmeric
• raisin
• instant brown rice
• pineapple juice
• chicken broth
• vegetable broth

Instructions

1. 1 Pour the vegetable broth, chicken broth, and pineapple juice into a large saucepan, and bring to a boil over high heat. Stir in the brown rice, raisins, turmeric, and cumin, bring back to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 10 minutes.
2. 2 Heat 1 tablespoon of oil in a skillet over medium heat; cook and stir the onion, zucchini, mushrooms, red and yellow pepper for about 5 minutes, until the vegetables have softened.
3. 3 While the vegetables are cooking, stir together honey, 1 tablespoon of oil, lemon juice, ginger, and black pepper in a bowl. Stir honey mixture, cooked vegetables, and pineapple into the cooked rice, bring the mixture back to a boil, and serve hot.

By sasa

Ingredients

• ✓ mushroom
• garlic
• ginger
• olive oil
• pea
• tomato
• broccoli
• turmeric
• cayenne powder
• black pepper
• salt
• coriander
• cumin
• red onion
• red lentil
• water
• basmati rice

Instructions

1. 1 Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
2. 2 Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
3. 3 Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
4. 4 Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
5. 5 Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

By katie

Ingredients

• ✓ mushroom
• salt
• roma tomato
• anaheim chile pepper
• green onion
• spinach
• bok choy
• jalapeno pepper
• basil
• water
• cornstarch
• garlic
• curry powder
• chili powder
• red curry paste
• ginger
• liquid aminos
• coconut milk
• pineapple chunk
• extra-firm tofu

Instructions

1. 1 Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
3. 3 Discard wet paper towels and cube tofu. Place on the prepared baking tray.
4. 4 Bake in the preheated oven until adequately dry, about 20 minutes.
5. 5 While the tofu is baking, drain pineapple chunks, reserving juice.
6. 6 Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
7. 7 Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
8. 8 Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
9. 9 Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.

By Kiersten

Ingredients

• ✓ mushroom
• kasoori methi
• garam masala
• cashew
• water
• salt
• chili powder
• turmeric
• coriander
• tomato
• ginger-garlic paste
• onion
• bay leaf
• star anise
• clove
• green cardamom
• cumin seed
• cinnamon stick
• vegetable oil

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
2. 2 Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
3. 3 Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.

By Jerry Trevino

Ingredients

• ✓ mushroom
• butter
• milk
• black pepper
• salt
• turmeric
• garam masala
• cayenne pepper
• ground ginger
• cumin
• red chile pepper
• curry powder
• tomato paste
• quinoa
• green lentil
• water
• vegetable broth
• garlic
• carrot
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir onion in hot oil until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
2. 2 Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
3. 3 Stir in milk and butter. Replace the lid and cook until lentils are tender, about 5 minutes.

By Alisan

Ingredients

• ✓ mushroom
• butter
• ranch salad dressing mix

Instructions

1. 1 Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
2. 2 Cook on Low for 3 to 4 hours.

By Love2Cook

Ingredients

• ✓ mushroom
• pea
• hot pepper sauce

Instructions

1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

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
• shrimp
• cracker
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. 2 Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
3. 3 In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
4. 4 Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
5. 5 Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

By Tony Anderson

Ingredients

• ✓ mushroom
• sugar snap pea
• teriyaki sauce
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine snap peas, mushrooms, teriyaki sauce, and olive oil in a large bowl; stir until evenly combined. Transfer vegetable mixture to the air fryer basket. Air fry for 12 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ mushroom
• butter
• ranch salad dressing mix

Instructions

1. 1 Melt butter in a large skillet over low heat. Mix in dry ranch salad dressing mix until well combined. Add mushrooms; stir to coat. Cook, stirring frequently, until mushrooms are very tender, at least 30 minutes.

By Perri Pender

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