Type what you have

Ingredients

• ✓ crimini mushroom
• butter
• english muffin
• colby monterey jack cheese
• asparagus
• red bell pepper
• onion
• milk
• egg
• salt
• mustard powder
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until beginning to brown and most of their liquid has evaporated, about 10 minutes.
2. 2 Grease a 9x13-inch baking dish. Arrange eight muffin halves, cut-side up, in the bottom of the dish. Tear remaining muffins into smaller pieces and use to fill any open spaces. Sprinkle with 1/2 of the cheese, then top with asparagus pieces, mushrooms, red pepper, and onion.
3. 3 Whisk milk, eggs, salt, mustard powder, and black pepper together in a bowl; pour over muffins and vegetables. Cover the dish and refrigerate, 8 hours to overnight.
4. 4 The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.
5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake the casserole in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand for 5 to 10 minutes before cutting into squares.

By Shandeen Gemanis

Ingredients

• ✓ crimini mushroom
• soba noodles
• vegetable oil
• sesame oil
• chicken thigh
• garlic
• carrot
• baby spinach

Instructions

1. 1 Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
2. 2 Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
3. 3 Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.

By Snappycakes

Ingredients

• ✓ crimini mushroom
• butter
• white mushroom
• bok choy
• green onion
• garlic
• ginger
• lime juice
• chicken broth
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a stockpot over medium heat. Add mushrooms, bok choy, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice, then cook and stir just until lightly browned, 2 to 3 minutes.
3. 3 Increase the heat to medium-high. Pour in chicken broth and bring to a boil. Reduce the heat to low and simmer until vegetables are soft, about 5 minutes.
4. 4 Ladle into bowls and garnish with cilantro and green bok choy leaves.

By Christopher

Ingredients

• ✓ crimini mushroom
• bacon
• butter
• onion
• cheddar cheese

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Remove mushroom stems. Set aside caps. Chop the stems.
4. 4 In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
5. 5 In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
6. 6 Bake in the preheated oven 15 minutes, or until the cheese has melted.
7. 7 Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

By GRNSTR1PE

Ingredients

• ✓ crimini mushroom
• vegetable broth
• cheese-filled tortellini
• cream cheese
• spinach

Instructions

1. 1 Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker.
2. 2 Cook on Low for 5 to 6 hours.

By limetango

Ingredients

• ✓ crimini mushroom
• pita bread
• olive oil
• pizza sauce
• mozzarella cheese
• garlic salt

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
3. 3 Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

By Mindy Pretner

Ingredients

• ✓ crimini mushroom
• butter
• beet
• carrot
• daikon radish
• bok choy
• cardamom

Instructions

1. 1 Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
2. 2 Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
3. 3 Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves; cook and stir for 1 minute more.

By GabsWithAbs

Ingredients

• ✓ crimini mushroom
• butter
• kale
• shallot
• heavy cream
• asiago cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

By Jake Foz

Ingredients

• ✓ crimini mushroom
• parmesan cheese
• mayonnaise
• garlic powder
• chicken breast
• artichoke heart

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together Parmesan cheese, mayonnaise, and garlic powder in a medium bowl until well combined.
3. 3 Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and mushrooms. Spread cheese mixture over artichoke-mushroom layer.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By JLGOEDDE

Ingredients

• ✓ crimini mushroom
• vinegar
• olive oil
• water
• salad dressing mix
• chicken
• butter
• onion
• green bell pepper
• tomato
• cheddar cheese

Instructions

1. 1 Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
2. 2 Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
3. 3 Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.

By Di

Ingredients

• ✓ crimini mushroom
• spinach
• gnocchi
• olive oil
• celery
• cannellini bean
• french-fried onion
• white wine
• kosher salt
• sage
• vegan pesto
• vegetable broth

Instructions

1. 1 Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
4. 4 Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
5. 5 Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

By Connie Fabian Byrnes

Ingredients

• ✓ crimini mushroom
• pumpkin bread
• celery
• butter
• margarine
• red onion
• rosemary
• tarragon
• chive
• parsley
• salt
• black pepper
• chicken broth

Instructions

1. 1 Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
3. 3 Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
4. 4 Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.

By Ibby

Ingredients

• ✓ crimini mushroom
• rotini
• marsala wine
• mushroom sauce
• pecorino cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
2. 2 Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
3. 3 Add sauce and gently heat through, stirring to combine.
4. 4 Remove from heat and stir in cheese and parsley. Serve immediately.

By Barilla Canada

Ingredients

• ✓ crimini mushroom
• spaghetti
• soy sauce
• oyster sauce
• brown sugar
• fish sauce
• garlic powder
• ginger
• vegetable oil
• shrimp
• broccoli
• yellow onion
• garlic
• egg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
2. 2 Meanwhile, mix together soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ginger in a small bowl until sugar dissolves; set sauce aside.
3. 3 Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they begin to turn reddish-pink, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook and stir until vegetables begin to soften, 3 to 5 minutes. Stir in garlic and cook for 30 seconds.
4. 4 Push shrimp and vegetables to one side of the skillet. Cook eggs in the clear space in the skillet, scrambling lightly, until no longer wet, 3 to 5 minutes. Stir together cooked eggs, shrimp, and vegetables until combined. Add spaghetti and sauce; cook and stir until hot and evenly mixed, about 2 minutes more.

By Allrecipes Member

Ingredients

• ✓ crimini mushroom
• beef flank steak
• soy sauce
• olive oil
• steak seasoning
• provolone cheese
• bacon
• spinach
• red bell pepper

Instructions

1. 1 Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2. 2 Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4. 4 Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5. 5 Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

By ANGELSHARK

Ingredients

• ✓ crimini mushroom
• walnut
• rolled oat
• flax seed
• cumin
• paprika
• salt
• cinnamon
• black bean
• sweet potato
• egg
• onion
• fresno chile pepper
• garlic
• soy sauce
• vegetable oil

Instructions

1. 1 Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
2. 2 Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
3. 3 Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

By ademuri

Ingredients

• ✓ crimini mushroom
• butter
• shallot
• portobello mushroom
• shiitake mushroom
• morel mushroom
• chanterelle mushroom
• red wine
• beef demi glace
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Sauté shallots briefly, then stir in all mushrooms. Sauté until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi-glace and simmer for 6 minutes, or until sauce has thickened.

By Bill L

Ingredients

• ✓ crimini mushroom
• whole wheat spaghetti
• olive oil
• garlic
• zucchini
• oregano
• salt
• pepper
• black olive
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

By MISSSMEW2

Ingredients

• ✓ crimini mushroom
• basil
• rosemary
• thyme
• oregano
• sage
• cabernet sauvignon wine
• black olive
• celery
• baby carrot
• garlic
• garlic
• butternut squash
• chicken stock
• onion
• flour
• pork loin
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
2. 2 Toss the pork loin with the flour in a bowl to coat the pork evenly.
3. 3 Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
4. 4 Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.

By Jennifer Reeve

Ingredients

• ✓ crimini mushroom
• water
• quinoa
• coconut oil
• chicken bouillon granules
• coconut oil
• yellow onion
• red bell pepper
• salt
• red wine
• soy sauce
• parmesan cheese

Instructions

1. 1 Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
2. 2 Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
3. 3 Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
4. 4 Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

By Claudia

Ingredients

• ✓ crimini mushroom
• asparagus
• red bell pepper
• garlic
• tomato
• rosemary
• oregano
• olive oil
• fettuccini noodle
• parmesan cheese
• tapenade

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
2. 2 In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

By Bob McDonald

Ingredients

• ✓ crimini mushroom
• chicken breast
• sea salt
• black pepper
• olive oil
• butter
• prosciutto
• shallot
• marsala wine
• chicken stock
• flat-leaf parsley

Instructions

1. 1 Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
2. 2 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Remove chicken from the pan and set aside.
3. 3 Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
4. 4 Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper. Bella mushrooms can be substituted for cremini mushrooms. Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets. I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ crimini mushroom
• ground turkey
• olive oil
• leek
• red bell pepper
• carrot
• zucchini
• baby kale
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer browned turkey to a bowl.
2. 2 Heat olive oil in the same skillet over medium heat. Cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. Stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. Top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes.
3. 3 Return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes.

By Tom

Ingredients

• ✓ crimini mushroom
• all-purpose flour
• black pepper
• salt
• pheasant
• olive oil
• onion
• garlic
• white wine
• chicken broth
• black olive

Instructions

1. 1 Place flour, pepper, and salt into a resealable plastic bag; shake to combine. Add pheasant pieces to flour mixture; shake until evenly coated.
2. 2 Heat olive oil in a large skillet over medium-high heat. Shake excess flour from pheasant pieces; add to skillet. Cook until brown on both sides, about 3 minutes per side; transfer to a slow cooker, reserving oil in the skillet.
3. 3 Cook onion in skillet until softens, about 3 minutes. Stir in mushrooms and garlic; continue cooking and stirring until mushrooms softened and garlic mellowed, about 5 minutes more.
4. 4 Add wine to skillet; bring to a boil. Boil 5 minutes, then add chicken broth; return to a boil. Transfer mushroom mixture to the slow cooker; sprinkle with black olives.
5. 5 Cover slow cooker; cook on High for 4 hours or Low for 7 hours.

By MBETHCOOKS

Ingredients

• ✓ crimini mushroom
• olive oil
• garlic
• salt
• black pepper
• olive oil
• asparagus
• bacon
• flatbread pizza crust
• marinara sauce
• mozzarella cheese
• asiago cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line a baking sheet with aluminum foil.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until mushrooms have given off their juice and juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.
4. 4 Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.
5. 5 Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as bacon cooks, for crispier pieces.
6. 6 Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.
7. 7 Place flatbread crust onto the prepared baking sheet, and spread marinara sauce over crust.
8. 8 Spread mushrooms and garlic evenly over pizza.
9. 9 Spread asparagus over pizza.
10. 10 Arrange bacon pieces on pizza.
11. 11 Sprinkle mozzarella cheese all over pizza, followed by Asiago cheese.
12. 12 Bake in the preheated oven until cheeses are melted and bubbling, 12 to 15 minutes.

By smerki

Ingredients

• ✓ crimini mushroom
• green bean
• butter
• onion
• parsley
• all-purpose flour
• lemon zest
• salt
• black pepper
• milk
• sour cream
• cheddar cheese
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place green beans in a saucepan and fill with about 1/2 inch water; bring to a boil. Cover and steam until beans are tender but still bright green, about 5 minutes. Drain.
3. 3 Combine drained beans in a bowl with mushrooms; toss to combine.
4. 4 Melt butter in a large skillet over medium heat. Add onion and parsley; cook and stir until onion is tender, 5 to 7 minutes. Whisk in flour until blended, then mix in lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form.
5. 5 Add sour cream and stir until combined. Warm over medium heat until sauce begins to bubble. Dump in green beans and mushrooms, stirring to coat.
6. 6 Remove from the heat and toss briefly with 1/2 of the Cheddar cheese and 1/2 of the French-fried onions. Spoon into a 1 ½-quart casserole dish; top with the remaining Cheddar and onions.
7. 7 Bake in the preheated oven until Cheddar is melted, about 15 minutes.
8. 8 Serve and enjoy.

By Auriel

Ingredients

• ✓ crimini mushroom
• olive oil
• butter
• onion
• garlic
• sirloin steak
• italian seasoning
• garlic salt
• black pepper
• water
• provolone cheese
• green bell pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
2. 2 Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
3. 3 Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
4. 4 Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
8. 8 Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

By thedailygourmet

Ingredients

• ✓ crimini mushroom
• butter
• sweet onion
• lemon
• thyme
• all-purpose flour
• chicken broth
• marsala wine
• half-and-half
• salt
• pepper
• puff pastry
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
2. 2 Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
3. 3 Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
4. 4 Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
5. 5 Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
6. 6 Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
7. 7 Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving. Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

By lutzflcat

Ingredients

• ✓ crimini mushroom
• quinoa
• water
• salt
• olive oil
• garlic
• sweet onion
• sweet potato
• cayenne pepper
• salt
• pepper
• pecan

Instructions

1. 1 Toast quinoa in a dry saucepan over medium heat, stirring often until it smells nutty, about 5 minutes. Add water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Add garlic and onion, and cook until translucent, about 5 minutes. Add mushrooms, potato, cayenne, salt, and black pepper to taste. Cover the skillet, reduce heat to medium-low, and cook, stirring occasionally, until potato is soft, about 20 minutes. Add a splash of water if needed to keep vegetables from burning.
3. 3 Spoon vegetable mixture over a bed of quinoa and sprinkle with pecans to serve.

By lep413

Ingredients

• ✓ crimini mushroom
• olive oil
• parsley
• oregano
• basil
• balsamic vinegar
• salt
• black pepper
• garlic
• red onion
• asparagus
• eggplant
• red bell pepper
• yellow bell pepper

Instructions

1. 1 In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
2. 2 Preheat the grill for high heat.
3. 3 Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

By kelcampbell