My Culinary Blog

Ingredients:

1 lb. hot sausage
1/3 cup soy sauce
1 clove garlic
2 lbs. LARGE mushrooms

Instructions:

Mix together the first 3 ingredients. Stuff mushrooms. Bake at 350 F for 20 minutes or until sausage is done.

Ingredients: 

1 lb hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 tsp garlic powder
1/4 cup dry bread crumbs
dash of pepper
1/4 tsp salt
ca. 1 1/4 cups spaghetti sauce
40 large mushroom caps
oil
mozzarella cheese

Instructions:

Cook Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom stems, finely chopped, in a skillet, then drain fat. (It’s best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture. Just process for about 5 seconds or less.) Then add bread crumbs, pepper, salt, and spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps with meat mixture. Cover with foil and bake at 350 about 20 minutes. Sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender. (Or loosely cover with wax paper and microwave.)

Ingredients:

3 3oz pkg cream cheese, softened
butter or margarine, softened
all-purpose flour
1/2 lb. mushrooms, minced
1 large onion, minced
1 t salt
1/4 t thyme leaves
1/4 C sour cream
1 egg, beaten

Instructions:

Early in day: In large bowl, with elec. mixer at med speed, beat cream cheese, 1/2C butter and 1 1/2 C flour until soft dough forms; wrap dough in waxed paper; chill at least 1 hr.

In med skillet, in 3 T butter, saute mushrooms and onion until tender; blend in salt, thyme, and 2 T flour; stir in sour cream; chill.

On floured surface, roll half of dough in 15 inch circle (about 1/16″ thick); cut into twenty 2 3/4″ circles. Roll scraps into ball; chill.
On one half of each circle, place teaspoonful of mushroom mixture. Brush edges with egg; fold other half over filling; with fork, press
edges together; prick tops to let out steam; place on ungreased cookie sheet. Repeat with rest of dough, scraps, filling. Brush with egg; cover; chill.
About 20 min before serving: Preheat oven to 450 deg F. Uncover turnovers; bake 12 min or until golden. Makes about 50.

Ingredients:

4 Portobellas
1 large ripe mango
1 red bell pepper
1 jalapeno pepper (optional)
soy sauce
vinegar
1 tsp miso
1 bunch arugula lettuce

Instructions:

Carefully remove stems from mushrooms (use for soup) and clean them thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so. Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar.

Clean the lettuce and separate into single leaves. Grill the mushrooms on both sides. When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern. To serve, fan 3 lettuce leaves on the plate, center the mushroom, and
place a dollop of chutney on either side.

Ingredients:

1/2 cup (125 mL) dried, crumbly-style herb seasoning stuffing
mix, crushed
1/4 cup (50 mL) butter or margarine, melted
1/4 cup (50 mL) finely chopped carrot
1/4 cup (50 mL) finely chopped green pepper
pinch of pepper
2 tblsp (30 mL) finely chopped onion
16 mushrooms, about 2-inch (5 cm), stems removed

Instructions:

Heat oven to 350F (180C). In small bowl, stir all the ingredients together except mushrooms. Stuff each mushroom cap with 1 tablespoon (15 mL) filling. Place in buttered 13×9-inch (33×23 cm) baking pan. Bake for 20 to 25 minutes or until tender. Prepare mushrooms as directed. Place in buttered 12×8-inch (30×20 cm) baking dish. Cover and microcook on high, turning dish after half the time, until tender (8 to 9 minutes).

Ingredients:

4 eggs
1/2 cup long grain rice
1 tblsp melted butter
1 small onion, Finely chopped
3 bacon rashers, chopped
1 cup sliced mushrooms
225 g carton sour cream
salt and pepper
parsley, chopped for garnish

Instructions:

Hard boil eggs. Cook the rice in boiling salted water until tender. Drain well and place on a serving plate. Arrange the eggs on top and
keep warm. In a frying pan melt the butter, then fry the onions, bacon and mushrooms until tender. Stir in the sour cream. Mix well, then pour the mixture on top of the eggs. Sprinkle with parsley. Serve immediately.

Ingredients:

1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should
not be separating from the stems.

Instructions:

Brush off mushrooms and slice into 1/4″ slices from the top down, including the stems. With a fine mist spray bottle, mist the mushrooms to just barely dampen. Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of a/p flour. Stir well or shake very gently. Then, let the mushrooms “marinate” for a while in the flour while you prepare to cook them.

In a large, well seasoned cast-iron skillet or a commercial quality nonstick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of
olive oil. Mix the oils well and heat to ~300-325 degrees F. Drop the mushrooms into a colander to remove excess flour. Drop a few
at a time into the butter/oil and coat each well. Continue ’til all the mushrooms are in the skillet. Turn down the heat to the saute level
and continue to cook, turning frequently. After a few minutes add salt and pepper to taste.

Continue to cook until the degree of crispness is achieved. My neighbor used to cook these for a long time, rendering nearly all the moisture out of the mushrooms. The finished product would be the most delicate, and crisp mushrooms used as a side vegetable.

Ingredients:

1 medium onion peeled and quartered
2 tblsp salad oil
450 g mushrooms
juice of 1 medium lemon
142 ml soured cream
salt & ground black pepper
parsley for garnishing

Instructions:

Reduce onion to a puree in processor or blender, lightly saute in oil in a large frying pan. If necessary peel and trim mushrooms slice finely.
Add mushroom to onion, sprinkle with seasoning and lemon juice. Cover. Cook gently about 6 minutes. Lightly stir in soured cream. Adjust
seasoning to taste. Cook for 2 minutes more. Serve garnished with sprigs of parsley.
This is a recipe equally good hot or cold. Good for barbecues (cold).

Ingredients 

1/4 cup minced scallions
2 tsp reduced-calorie tub margarine
4 oz drained canned crabmeat, cartilage removed
2 tblsp minced fresh parsley
1 tblsp drained white horseradish
2 cloves garlic, minced (pressed)
2 drops hot red pepper sauce
2 1/4 cup small mushrooms, stems removed* (24)
Ground red pepper to garnish
Reserve stems to use in soup.

Instructions:

1. Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce. Stir well.
2. Place half the mushrooms, stemmed sides up, in a 9″ pie plate. Fill each mushroom cap with 1 t. crab mixture. Microwave on High 3-4
minutes, turning plate once. Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving. To garnish, sprinkle with ground red pepper.
Each serving (6 mushrooms) provides: 1/4 FA, 1 P, 1 1/4V.
Per serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol.

Ingredients:

12-16 large mushrooms
2-4 oz blue cheese (to taste)
1/2 tsp garlic powder
10 oz frozen chopped spinache - thawed and squeezed dry
2 tblsp butter
salt and pepper to taste

Instructions:

1. Remove the mushroom stems (I also remove some of the area around the stem as well) and chop these up fine (I use a food processor)
2. Mix well the chopped stems, blue cheese, garlic, spinache, and a little salt and pepper. (I omit the salt)
3. Melt the butter and coat the entire mushroom, inside and out.
4. Stuff the mushrooms with as much stuffing as can fit (the more the better
5. Bake at 350 degrees for 10 to 15 minutes (don’t exactly recall)