Type what you have

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
• sunflower oil
• vegetarian burger patty
• yellow squash
• carrot
• taco seasoning mix
• corn tortilla
• cheddar cheese

Instructions

1. 1 Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
2. 2 Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
3. 3 Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
4. 4 Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.

By Krystal Bagley

Ingredients

• ✓ mushroom
• olive oil
• garlic
• green bell pepper
• yellow bell pepper
• onion
• green onion
• lemon pepper

Instructions

1. 1 In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.

By Kim

Ingredients

• ✓ mushroom
• tomato sauce
• tomato paste
• creole seasoning
• corn tortilla
• cheddar cheese
• onion
• olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
3. 3 Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
4. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

By Michelle

Ingredients

• ✓ mushroom
• red bell pepper
• zucchini
• yellow squash
• red onion
• olive oil
• cooking spray
• whole wheat tortilla
• cheddar cheese

Instructions

1. 1 Cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil in a large nonstick skillet over medium to medium-high heat until just tender, about 7 minutes. Transfer vegetables to a bowl.
2. 2 Coat same skillet with cooking spray; place one tortilla in skillet. Sprinkle 1/4 cup cheese evenly over tortilla; layer 3/4 cup vegetable mixture on top. Sprinkle 1/8 cup more cheese on vegetables; top with a second tortilla. Cook until golden on both sides, about 2 to 3 minutes per side. Transfer quesadilla to a cutting board; cut into 8 triangles with a pizza cutter. Repeat with remaining ingredients. Serve hot.

By Jennifer Baker

Ingredients

• ✓ mushroom
• butter
• zucchini
• onion
• tomato
• salt
• pepper
• monterey jack cheese
• flour tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
3. 3 Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
4. 4 Bake in the preheated oven 15 minutes, or until the cheese is bubbly.

By Barbie

Ingredients

• ✓ mushroom
• butter
• taco seasoning
• corn tortilla
• iceberg lettuce
• tomato
• onion
• guacamole
• sour cream
• taco sauce

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, 5 to 7 minutes. Drain excess butter and return to heat. Add taco seasoning and stir to combine, about 2 minutes more.
2. 2 Serve each tortilla topped with a few tablespoons of mushroom mixture, shredded lettuce, tomato, onion, guacamole, sour cream, and taco sauce.

By Emily Miller

Ingredients

• ✓ mushroom
• corn oil
• tempeh
• soy sauce
• lime juice
• green bell pepper
• spinach
• green chile pepper
• cilantro
• onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
2. 2 Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

By KALISA

Ingredients

• ✓ mushroom
• vegetable oil
• corn
• green bell pepper
• mild salsa
• tomato
• nacho cheese sauce
• ground beef
• taco sauce
• potato nugget
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
3. 3 Bake in the preheated oven until beef is no longer pink, about 25 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.

By Missy

Ingredients

• ✓ mushroom
• water
• white rice
• vegetable oil
• water
• flat-leaf parsley
• onion
• garlic
• jalapeno pepper
• chicken bouillon granules

Instructions

1. 1 Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
2. 2 Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
3. 3 Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
4. 4 Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.

By Eugenia

Ingredients

• ✓ mushroom
• olive oil
• onion
• black bean
• cilantro
• salt
• black pepper
• whole wheat tortilla
• mozzarella cheese
• lime juice
• salsa

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat; sauté mushrooms and onion in hot oil until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; continue sautéing until mushrooms and onions are browned, 2 to 3 minutes more. Remove from heat.
2. 2 Place 1 tortilla in a clean, dry skillet. Spread 1/2 of the mushroom mixture onto 1/2 of tortilla. Sprinkle with mozzarella cheese and lime juice; fold tortilla over filling. Cook over medium heat until quesadilla is browned and crispy, about 2 minutes per side. Transfer quesadilla to a cutting board. Repeat this step with second tortilla.
3. 3 Cut quesadillas into wedges and serve with salsa.

By Stefanie

Ingredients

• ✓ mushroom
• butter
• chicken breast
• poblano pepper
• jalapeno pepper
• garlic
• lime
• all-purpose flour
• half-and-half
• cilantro
• sour cream
• corn tortilla
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet.
3. 3 Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
5. 5 Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas.
6. 6 Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
7. 7 Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

By TYGERCOOKS

Ingredients

• ✓ mushroom
• cilantro
• ground beef
• chipotle pepper
• adobo sauce
• worcestershire sauce
• avocado
• onion
• tomato
• jalapeno pepper
• lime
• salt
• black pepper
• onion roll

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
3. 3 Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
4. 4 Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

By betsymica1

Ingredients

• ✓ mushroom
• cooking spray
• onion
• garlic
• canola oil
• kalamata olive
• oregano
• paprika
• cumin
• red pepper flakes
• black pepper
• ground beef
• pie crust
• egg
• water

Instructions

1. 1 Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion.
2. 2 Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes.
3. 3 Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside.
4. 4 Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust.
6. 6 Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust.
7. 7 Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie.
8. 8 Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.

By KIMBERJS

Ingredients

• ✓ mushroom
• butter
• onion
• spinach
• salt
• black pepper
• tomato
• lime
• cilantro
• neufchatel cheese
• sour cream
• cumin
• corn tortilla
• monterey jack cheese
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
3. 3 Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
4. 4 Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
5. 5 Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
6. 6 Bake in the preheated oven until heated through, about 20 minutes.
7. 7 Garnish individual servings with remaining sour cream and salsa.

By Randy Tolleson

Ingredients

• ✓ mushroom
• butter
• onion
• garlic
• corn
• cream-style corn
• egg substitute
• salt
• cornbread mix
• chicken breast
• sour cream
• green chile pepper
• salt
• black pepper
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Make crust: Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes. Remove from heat and set aside.
3. 3 Combine corn, cream-style corn, egg substitute, and salt in a large bowl. Beat in corn bread mix. Fold in cooked onion mixture until evenly distributed. Pour into the prepared baking dish.
4. 4 Make topping: Combine chicken, sour cream, mushrooms, green chiles, salt, and pepper in a medium bowl. Spoon over corn mixture to within 1 inch from the edge. Sprinkle cheese evenly over the top.
5. 5 Bake in the preheated oven until edges are golden brown, 35 to 40 minutes.

By THEO72

Ingredients

• ✓ mushroom
• flour tortilla
• california chile
• anaheim chile
• cumin
• hot pepper sauce
• ketchup
• sour cream
• heavy cream
• chicken broth
• all-purpose flour
• butter
• garlic
• yellow onion
• red bell pepper
• olive oil
• pepper
• salt
• chicken breast

Instructions

1. 1 Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
2. 2 Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

By Sarah Jo

Ingredients

• ✓ mushroom
• monterey jack cheese
• avocado
• cilantro
• black pepper
• salt
• hot pepper sauce
• chili powder
• vegetable broth
• sweet corn
• zucchini
• tomato
• garlic
• red bell pepper
• onion
• peanut oil
• cooking spray
• flour tortilla

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange tortilla strips on a baking sheet and lightly with cooking spray.
3. 3 Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
4. 4 Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
5. 5 Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
6. 6 Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

By april

Ingredients

• ✓ mushroom
• cilantro leaf
• salsa
• sour cream
• guacamole
• egg white
• flour tortilla
• cayenne pepper
• pepperjack cheese
• water
• oregano
• chipotle
• cumin
• chicken breast
• black pepper
• salt
• poblano pepper
• onion
• vegetable oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
2. 2 Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Add onion, poblano peppers, and mushrooms; season with salt and black pepper. Cook until soft, about 5 minutes; continue cooking until vegetables begin to brown, 5 to 10 minutes more.
3. 3 Move vegetables to edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into center. Add chicken pieces to the center; season with cumin, ground chipotle, Mexican oregano, salt, and black pepper. Cook and stir until chicken pieces are browned, about 5 minutes.
4. 4 Stir chicken and vegetable mixture together. Off heat, drizzle water over chicken mixture; scrape browned bits of food off the bottom of the skillet with a wooden spoon. Transfer mixture to a bowl; set aside to cool. Wipe the skillet clean.
5. 5 Stir pepper Jack cheese into chicken mixture to combine; season with cayenne pepper, salt, and black pepper.
6. 6 Heat the same skillet over medium heat until hot. Add 1 tortilla to the skillet; heat until warmed and flexible, about 30 seconds per side.
7. 7 Place tortilla onto a work surface; spoon 1/4 filling in a line across middle of the tortilla. Fold bottom of tortilla just over filling; brush top and exposed inside parts of tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing filling. Roll tortilla to enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
8. 8 Heat remaining 2 tablespoons vegetable oil in the skillet over medium heat. Add chimichangas; cook on both sides until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet.
9. 9 Bake in the preheated oven until tortilla is puffed up, golden brown, and outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga to serve.

By John Mitzewich

Ingredients

• ✓ mushroom
• flour tortilla
• cheddar cheese
• pepperjack cheese
• red enchilada sauce
• black pepper
• garlic salt
• oregano
• chili powder
• chicken breast
• olive oil
• garlic salt
• black pepper
• salt
• garlic
• lime
• tomato juice
• cilantro
• jalapeno pepper
• onion
• tomato
• green bell pepper
• green chile pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange green chile peppers on a baking sheet.
2. 2 Roast peppers in the preheated oven, turning 1 or 2 times, until skins are charred and blackened, 5 to 10 minutes. Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins, about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.
3. 3 Dice 1/2 the bell pepper and 2/3 the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic salt together in a bowl. Cover pico de gallo and refrigerate.
4. 4 Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining 1/3 onion and 1/2 bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender, 5 to 10 minutes. Add roasted green chile peppers, chili powder, oregano, 1 pinch garlic salt, and 1 pinch black pepper; cook and stir until fragrant, about 30 seconds. Stir enough enchilada sauce into vegetable mixture just to coat.
5. 5 Spread pepperjack cheese and Cheddar cheese onto 1/2 of each tortilla. Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over vegetable-cheese layer. Brush the outsides of tortillas with remaining 2 tablespoons olive oil.
6. 6 Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted, about 2 minutes; cut into 4 wedges. Serve quesadillas with the pico de gallo.

By Kermit Short

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

Ingredients

• ✓ mushroom
• onion
• beef broth
• burgundy wine

Instructions

1. 1 In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

By Bev Huelsman

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