1 pound mushrooms cleaned and stems
3 tablespoons reduced-calorie stick margarine melted
1/4 teaspoon garlic salt
Cooking spray
1/8 cup grated Parmesan cheese
Paprika
Preheat broiler. Place cleaned mushrooms in a bowl. Combine margarine
and garlic salt, then drizzle over mushrooms. Gently toss mushrooms
to coat.
2.Spray a 9 x 13-inch baking sheet with sides (or a 9 x13-
inch pan) with cooking spray. Place mushrooms on baking sheet, stem-
side up. Sprinkle with cheese then lightly with paprika.
3.Broil 5 inches from heat source (crack oven door) for 5minutes or until
cheese is slightly melted. Serve immediately.
Serves: 4 person(s)
Preparation Time: 15 mins
Cooking Time: 12 mins
Yield: 4 x mushrooms
A mushroom dish perfect for brunch or an alfresco lunch!
Ingredients:
1 Tbsp olive oil
3 cloves garlic, crushed
2 small red chilis, finely chopped
2 Tbsp thyme leaves
4 large flat mushrooms, stalks removed
1 salt and freshly ground black pepper, to taste
4 slices pancetta
1 small avocado, flesh mashed
2 Tbsp lowfat sour cream
Directions:
Preheat a barbeque plate or char-grill on medium-high heat. Combine oil, garlic, chilis and thyme in a small container. Brush over both sides of each mushroom. Season mushrooms with salt and pepper. Set aside for 5 minutes.
Place pancetta onto barbeque plate or char-grill and cook for 1 to 2 minutes on each side or until golden. Remove and set aside.
Place mushrooms flat-side down onto barbeque plate or char-grill and cook 3 to 4 minutes on each side or until just tender.
Meanwhile, combine avocado, sour cream and salt and pepper in a small bowl. Mix well.
Place mushrooms onto serving plates. Top with avocado mixture and pancetta. Serve immediately.
B-man
Note: If available, nonfat sour cream can be used to further reduce total fat.
Ingredients
1/2 package (2.5 ounces) frozen, chopped spinach
Pinch of salt
2 large mushrooms
1 tablespoon extra-virgin olive oil
In a medium saucepan, bring 1/4 cup water to a boil. Add the spinach and salt. Cover, and cook according to package directions. Wash the mushrooms. Remove the stems, trim off the ends, and then chop the stems.
Spoon the spinach mixture into the caps and serve immediately or place in the oven on low heat to keep warm. Any leftover spinach can be enjoyed as a side dish.
B-man
SALAD
1 c. uncooked wild rice, rinse
1 c. sliced fresh mushrooms
1 c. fresh pea pods, cut into thirds*
1 med. red or green bell pepper, coarsely chopped
1/4 c. chopped red onion
DRESSING
3/4 c. mayonnaise or salad dressing
1/4 c. Dijon mustard
2 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
Cook rice to desired doneness as directed on package; drain. Cover;
refrigerate 30 minutes. In large bowl, combine cooked rice and
remaining salad ingredients. In small bowl, combine all dressing
ingredients; blend well. Spoon dressing over rice mixture; toss
gently. Cover; refrigerate until thoroughly chilled. Serve on
radicchio or lettuce leaves, if desired. 10 (1/2 cup) servings.
Note:*A 6 ounce package of frozen pea pods, thawed and drained, can be substituted for fresh pea pods.
Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
Place, smooth side up, in large, shallow glass dish.
Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
Let stand for 15 minutes.
Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
Arrange Parmesan cheese over top; cook, covered, for about 2 minutes or until melted.
Halibut with Mushrooms
serves 4
2 cups thinely sliced cremini mushrooms or white mushrooms.
2 green onions, thinely sliced
1/3 cup light mayonaise
2 tablespoons fresh parsley
1 tablespoon lemon juice
1 teaspoon ginger root, grated or 1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
4 halibut steaks or halibut fillets
In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside.
Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes.
With a spatula, turn fish over; spread mushroom mixture evenly over fish.
Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.
Tield: 6 servings
25 minutes total (approx.) … 10 mins prep
Coat a large nonstick frypan with cooking spray, place over medium high heat until hot.
Add green onions, saute until tender.
Stir in mushrooms and remaining ingredients, cover and cook over low heat 10 minutes or until mushrooms are tender.
Yield: 4 servings
20 minutes Total (approx.) … 5 mins prep
Heat oil over medium-high heat.
Add onion and ginger root.
Cook until onion is tender, 2- 3 minutes.
Raise heat to high, add mushrooms, and cook until they start to soften, about 2- 3 minutes. Add soy sauce and sugar and cook, stirring, until mushrooms are tender, 5- 6 minutes.
**Canbe made 1 day ahead.
Cover& chill.
Preheat oven to 375°F.
Bake mushrooms uncovered until tender (about 20 minutes).
Arrange on platter; garnish with rosemary sprigs, if desired.
These are so good, you may omit the butter but it is lovely to sop up the sauce with a bit of baguette. Use real bacon. I often use small Portabello mushrooms but either white, portabello or any mushroom typs large enough to hold the stuffing. Try using escargot bakers to hold the mushrooms this way you don’t lose any of the sauce. Serve right in the escargot pan. If you don’t have escargot pans just bake them on a tray or small oven proof dish -see picture. Make as many as you wish just allow 1 clove garlic for each mushroom. If serving as an appetizer/first course allow 5-6 mushrooms per person depending on the size of the mushrooms. If serving as a side dish to Brunch etc allow 2-3 per person.
Yield: 6 mushroom caps
25 minutes total (approx.) … 15 mins prep
Crisp fry the bacon, drain well.
Drain bacon grease leaving a film of grease.
Remove stems from mushrooms& chop.
Clean& finely chop the garlic.
Place the mushrooms top side down and brown the caps apprx 2 minutes, flip and brown the edges 1 minute.
Place the mushrooms in an escargot dish or on an oven proof tray.
Brown the garlic& stem bits.
Evenly distribute the bacon/ garlic/mushroom bits between the caps.
If using hot sauce put in a drop or two.
Place apprx a tsp of butter on top and then a portion of cheese.
Broil until the cheese has melted and they are heated through apprx 10 minutes.
Fried Mushrooms
this coating actually sticks to mushroom instead of becoming all slimy and falling off they stay nice and crispy
10 oz fresh white mushrooms
1 cup of flour
1/2 cup cornstarch
3/4 teaspoons baking powder
1/4 teaspoon salt
1 cup water
2 cups of bread crumbs (Panko if you can find them)
Mix flour, cornstarch, baking powder and salt in a bowl.
Add water to make a batter.
Dip clean mushroom into batter letting excess batter drip off.
find it easier to stick a toothpick into the mushroom to dip it.
After dipping into batter roll in Panko breadcrumbs to coat.
Deep fry in oil until golden.
We like to serve with Cocktail sauce or Ranch dressing
to change it up some try adding some hotsaucea few drops or tabassco sauce to it also. Panko bread crumbs can be found in the international section or in Asian market.
Ruby Tuesday’s Garlic and Rosemary Stuffed Mushrooms
Ingredients:
1 head garlic
3 tablespoons olive oil, plus
1 teaspoon olive oil
16 mushrooms (2 inch diameter)
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
vegetable cooking spray (Pam)
fresh rosemary (to garnish) (optional)
Yield: 4 servings
1 hour 25 minutes total (approx.) … 15 mins prep
Preheat oven to 400 degrees F.
Peel outer papery skin from garlic head.
Cut off top 1/3" to expose garlic cloves.
Place garlic head, cut side up, in small ramekin.
Drizzle 1 1/2 Tablespoons oil over garlic head.
Wrap ramekin in double thickness of foil.
Place in oven; roast garlic for 30 minutes.
Open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes).
Remove from oven and cool.
Note: **Canbe made 1 day ahead.
Cover& chill.
When ready to serve…Preheat oven to 375°F.
Bake mushrooms uncovered until tender (about 20 minutes).
Arrange on platter; garnish with rosemary sprigs, if desired.
Delicious served as an appetiser or accompaniment with an Italian meal.
Ingredients:
20 button mushrooms
1/2 cup tomato paste
1 cup grated tasty cheese
Stuffing
1 onion, finely chopped
2 cloves garlic, finely chopped
30 g unsalted butter
1 1/2 cups fresh white breadcrumbs
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
salt and pepper, to taste.
Yield: 20 mushrooms
50 minutes total (approx.) … 15 mins prep
Remove stems from mushrooms and chop finely.
Melt butter in frying pan over medium heat.
Add onion and mushroom stems.
Cook 5 minutes or until soft.
Add garlic& breadcrumbs; cook for further 2 to 3 minutes.
Season with salt and pepper.
Stir in herbs.
Spread 1/2 to 1 tsp of tomato paste over inside of each mushroom.
Fill with stuffing mixture.
Top with tasty cheese (as much as you can cram on there).
Bake at 190 degrees c for approx 25 minutes, or until cheese has melted and browned slightly on top.
Yield: 4-6 servings
35 minutes total (approx.) … 20 mins prep
Dice bacon and fry until very crisp.
Drain on paper towel.
Mix onion and worchester sauce with softened cream cheese.
Add bacon.
Mix well.
Clean and remove stems from mushrooms.
Fill mushroom caps with cream cheese mixture.
Mushrooms can be refrigerated at this point, if made in advance.
Bake in preheated oven, 375 degrees, 13 to 15 minutes, or until tops are lightly golden.
Watch carefully the last few minutes.
16 large fresh shiitake mushrooms, stems removed,about 1 pound
1 cup heavy cream
1/2 cup chopped fresh spinach
2 tablespoons chopped shallots
1/2 cup coconut milk
1 pinch dried dill
1 pinch dried tarragon
1 cup crumbled Ritz crackers
3/4 cup cooked crabmeat
1/4 cup chopped cooked shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons grated parmesan cheese
Garnish
coconut flakes
Yield: 16 mushrooms
30 minutes total (approx.) … 20 mins prep
Preheat oven to 350°F.
In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper. Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan. Sprinkle with cheese and bake 8 to 10 minutes.
Garnish with coconut flakes.
Delicious Mushrooms great served with any steak or roast beef.
Ingredients:
3 lbs fresh mushrooms, sliced lengthwise
8 tablespoons butter
seasoning salt
1/4 cup worcestershire sauce
1/2 cup brandy
Yield: 4-6 servings
35 minutes total (approx.) … 15 mins prep
In a large skillet, saute the sliced mushrooms in the butter until brown; sprinkle liberally with seasoning salt.
Add worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms.
Add the brandy and continue to simmer until mushrooms are tender, serve with steak or roast beef, enjoy.
1 onion, chopped
2 tablespoons butter
1 lb fresh mushrooms, washed and sliced
1 (10 ounce) carton sour cream
1 teaspoon dill
1/2 teaspoon garlic powder
salt and pepper, to taste
Yiueld: 4-6 servings
35 minutes total (approx.) … 15 mins prep
Saute onion in butter until transparent, add mushrooms, cook until lightly brown.
Add sour cream and seasonings.
(If too thin, add 1 tbsp flour) Cover and cook over low heat until heated through.
Ingredients:
1.5 cups beer (your favorite kind)
2 cups sifted flour
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon parsley flakes
3-6 cups cooking oil (depending on the size of your pot, and mushrooms)
1-2 lb whole fresh large mushrooms, washed and dryed
4-6 servings
25 minutes total (approx.) … 10 mins prep
Pour about 3 inches (more if needed to cover the mushrooms) of oil into a large pot.
Heat until it reaches about 375 degrees Farenhieght.
Meanwhile mix beer, flour, garlic powder, salt, pepper and parsley flakes in a large bowl.
Mix until smooth and well blended without any lumps.
Dip mushrooms into batter and coat well.
Fry mushrooms in batches in oil until crispy and brown.
Time will vary depending on temperature of oil and the amount of mushrooms being fried.
I usually do about 10 mushrooms at a time and it takes about 8 minutes.
When done, remove mushrooms to a plate or bowl lined with paper towels to drain off excess oil.
Place in a shallow bowl sprinkle with salt and toss to coat evenly.
Serve with favorite dipping sauce!
We don’t need to discuss what to do with the unused beer!
1 tablespoon minced fresh oregano or 1 teaspoon dry oregano leaves
1-2 tablespoon pureed canned chipotle chiles in adobo, depending on spiciness desired
2 tablespoons minced garlic
1/2 cup olive oil
1/3 cup fresh lime juice
1 lime, thinly sliced into circles
2 teaspoons salt
1 small red onion, halved lengthwise, then very thinly sliced into half- moons
2 lbs very small button mushrooms (or medium mushrooms, halved)
1/4 cup coarsely chopped Italian parsley (use cilantro instead, if you wish)
Yield; 50-70 pieces
15 minutes total (approx.) … 15 mins prep
Toss all ingredients together and let marinate in refrigerator at least 2 hours or overnight.
Serve at room temperature.
