Mushrooms Stuffed with Swiss Cheese
Ingredients:
1 cup shredded swiss cheese
1 tablespoon softened butter
18-20 button mushrooms
18-20 mushrooms
18 minutes total 9approx.) … 15 mins prep
Combine swiss cheese with softened butter.
Remove stems from mushrooms.
Stuff mushroom caps with cheese mixture.
Place mushrooms on a greased cookie sheet and broil about 6 inches from broiler untill mushrooms are cooked and the cheese is melted (2 to 3 minutes).
B-man 
Oriental Orange-Ginger Mushrooms
An easy mushroom recipe with an Asian flavour. Fast and easy!
Ingredients:
1/3 cup orange juice
1/2 teaspoon grated orange zest
2 tablespoons soy sauce
2 cloves fresh garlic, pressed or finely minced
2 teaspoons fresh ginger, grated or finely minced
4 cups sliced mushrooms
Yield: 4 servings
15 minutes total (approx.) … 5 mins prep
Combine orange juice, zest, soy sauce, garlic and ginger in a large nonstick skillet.
Bring to a boil over medium-high heat.
Add mushrooms.
Cook, stirring frequently, until most of the liquid is gone.
B-man
Very Easy Grilled Portabella Mushrooms
Can be served as a side dish or meatless entree.
Ingredients:
8 slices portabello mushrooms
olive oil
lemon pepper
Yield: 4 servings
22 minutes total (approx.) … 2 mins prep
Brush olive oil on the mushroom slices, sprinkle with lemon pepper.
Grill over indirect heat 8-10 minutes per side.
Voila! Enjoy.
B-man
Roasted Red Pepper Portobello Mushrooms
Ingredients:
1/3 cup (or to suit) balsamic vinegar
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon thyme
salt and pepper, to taste
1 red bell pepper, chopped fine
5 portabello mushrooms
Yield: 5 servings
25 minutes total (approx.) … 5 mins prep
whisk together oil, vinegar, salt, pepper, thyme.
add garlic and red pepper.
place mushrooms upside down (textured-side up) on a baking sheet and spread the red pepper mixture on them bake at 350º for about 20 minutes- or grill.
B-man
South of the Border Stuffed Mushrooms
These treats celebrate the best of the border foods.
Ingredients:
24 large mushrooms, cleaned
2 fresh green chilies or 1/2 cup diced canned chilies or frozen chilies
1 cup grated cheddar cheese
1 cup grated monterey jack cheese
1 tablespoon minced onions
2 tablespoons sour cream
Yield: 24 mushrooms
20 minutes total (approx.) … 10 mins prep
Remove the stems from the mushrooms.
Rinse the mushrooms and pat dry; rinse the stems.
Chop the stems and set aside.
If the chilis are fresh, roast and peel and dice them.
Otherwise, thaw or drain the chilis.
Mix the cheeses, the chilis, the onion, and the sour cream with the chopped mushroom stems.
Stuff the mushrooms with the mixture, piling it on top if necessary.
Broil until cheese bubbles and is golden.
B-man
Steakhouse Mushrooms
Recipe is easily multiplied for more servings, and leftovers reheat well.
Ingredients:
3 green onions, chopped (both white and green parts)
1/4 cup onions, diced (I usually use Vidalias)
2 garlic cloves, minced
1/4 cup butter (4 tbs)
1 lb fresh mushrooms (your choice.l)
1/4 cup wine (I typically use a red, but a not-too-sweet white should work as well)
1 tablespoon worcestershire sauce (I recommend Lea and Perrins)
2 cups beef broth (use the paste variety of bouillion because it has a richer flavor than the cubes)
Yield: 4 servings
55 minutes total (approx.) … 10 mins prep
Melt butter in a 2-qt saucepan.
Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.
Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.
B-man
Sauteed Burgundy Mushrooms
Mushrooms can be served whole or sliced.
Ingredients:
3 ounces melted butter
1 tablespoon olive oil
1/2 cup chopped scallions (1 bunch)
2 lbs salad mushrooms, whole
1 1/2 teaspoons seasoning salt
1/8 teaspoon cayenne pepper
1 cup cabernet sauvignon wine (red)
3-4 cups Burgundy wine
Yield: 6 servings
45 minutes total (approx.) … 15 mins prep
In large skillet, heat butter and olive oil over medium heat.
Add chopped scallions and mushrooms and cook until mushrooms begin to darken.
Sprinkle with seasoned salt and cayenne pepper.
Add burgundy and cabernet wine, enough to almost cover mushrooms.
Saute, stirring occasionally until wine starts to bubble.
Reduce heat, cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).
B-man
Mushrooms in Balsamic Sauce
Mushrooms, balsamic vinegar. If you like balsamic vinegar, these make a great combination.
Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1 lb fresh mushrooms, sliced
3 tablespoons balsamic vinegar
3 tablespoons white wine
salt and pepper
Yield: 4 servings
15 minutes total (approx.) … 5 mins prep
Saute the garlic in olive oil for 1 to 2 minutes.
Add mushrooms and cook 2 more minutes, stirring occasionally.
Stir in balsamic vinegar and wine, cook another 2 minutes.
Season to taste with salt and pepper.
B-man
Mushrooms in Spanish Sherry
The sweetness of the sherry is a nice balance with the meatiness of the mushrooms.
Ingredients:
1 1/2 lbs brown cremini mushrooms, sliced 1/4 inch
1 clove fresh garlic, minced
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/4 cup spanish cream sherry (NOT cooking sherry)
salt
fresh ground black pepper
fresh parsley (optional)
Yield; 6 servings
19 minutes total (approx.) … 10 mins prep
Heat a skillet to medium-high and add the olive oil.
and butter being careful not to burn.
Add the mushrooms.
and saute for about 5 minutes.
Gently stir to distribute.
the olive oil/butter evenly over the mushrooms.
(It may. be necessary to add a bit more olive oil at this point because. the mushrooms tend to soak up the oil rather quickly.).
Add minced garlic and cook another minute.
Then add the cream sherry.
Cook down mushrooms until softened but not slimey.
about another 2-3 minutes.
Season with salt and pepper. Garnish with fresh parsley leaves if desired.
Serve alone as a sidedish or over pasta.
B-man
Applebee’s Chardonnay Mushrooms
Ingredients:
1/2 cup butter (not margarine)
1/4 teaspoon garlic granules or garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb fresh mushrooms
1/4 cup Chardonnay wine
2 tablespoons dried parsley flakes
Yield: 4 servings
10 minutes total (approx.) … 5 mins prep
Clean and quarter mushrooms.
Sauté mushrooms and garlic in butter, stirring often, for 4 min or until soft.
Season with salt and pepper.
Turn off heat and immediately pour Chardonnay onto mushrooms.
Add parsley and toss to coat.
B-man
Here’s a great recipe from “Light and Tasty” magazine. Enjoy.
CREAM OF WILD RICE SOUP
1 large onion, chopped; 8 cups chicken broth
3 cups cooked wild rice; 1 large carrot, shredded
1 cup cooked cubed chicken breast; 1 celery rib, chopped
1/4 cup butter or stick margarine; 1/4 teaspoon salt
1/2 cup all-purpose flour; 1/4 teaspoon pepper
1 cup fat-free evaporated milk
In a large saucepan, saute the onion, carrot, and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk; cook 3-5 minutes longer.
Yield: 10 servings (2-1/2 quarts).
One serving (1cup) equals 180 calories, 6g fat (3g saturated fat), 25mg cholesterol, 899 mg sodium, 22g carbohydrate, 2g fiber, 11g protein
Note: I use reduced sodium chicken broth and the sodium level will be less. Also, I like my soup thick so I usually increase the celery and carrot amounts with no problem.
Mushrooms with Sauce Chasseur
Ingredients:
2 tablespoons minced onions
2 tablespoons butter
1 cup chopped mushrooms
1/2 cup white wine
1/2 cup tomato puree
1 cup left over home made beef gravy (or brown gravy/brown sauce made from a packet such as Knorr’s)
2-5 drops maggi seasoning (or other flavor enhancer like Kitchen Bouquet, or even Worcestershire sauce)
salt and pepper
Yield: 2 cups
25 minutes total (approx.) … 10 mins prep
Saute onions in butter until very tender.
Add mushrooms and saute additional 2- 3 minutes.
Add wine, simmer, and reduce by half.
Add tomato puree and gravy and simmer for 5 minutes.
Adjust seasoning to your taste with Maggi, salt and pepper.
You can also add your favorite herbs to this sauce.
B-man
I just wanted to tell everyone thank-you for the wonderful mushroom recipes! I’m the only one in the house that eats them and really didn’t have any recipes. I copied every one of them and put them all in my binder!
Happy Hour Mushrooms
Quick and easy appetizer, good with drinks. This is easy to double or triple to the amount you need.
Ingredients:
10 medium mushrooms (about 1/2 lb.)
6 tablespoons butter, softened
1 clove garlic, minced
3 tablespoons shredded monterey jack cheese (or cheese of your choice, I use pepper-jack or chiquita cheese w/chiles)
2 tablespoons dry white wine or red wine
1 teaspoon soy sauce
1/3 cup fine cracker crumbs (I use Ritz)
10 appetizers
20 minutes total (approx.) … 15 mins prep
Remove stems from mushrooms and reserve for another use.
In a small pan over medium heat, melt 2 tablespoons of the butter; brush over mushroom caps, coating thoroughly.
In a small bowl, stir together remaining 4 tablespoons butter, garlic and cheese until blended; stir in wine, soy and cracker crumbs until well blended.
Place mushrooms, cavity side up, on a rimmed baking sheet; mound filling in mushrooms, pressing in lightly.
Broil about 6 inches from heat until bubbly and lightly browned, about 3 minutes; serve warm.
B-man
Escargot Stuffed Mushrooms
I LOVE escargot and so I must admit I really enjoy these. Some people like to top with cheese. So feel free to add your favorite shredded cheese topping at the end, if you’d like. And be sure to serve with your favorite crusty bread.
Ingredients:
l
20 large stuffing mushrooms, cleaned,stems removed
1 (200 g) can escargot (there are usually 36-50 in a tin)
12 tablespoons of butter (or garlic butter if you’d rather)
10 teaspoons garlic, finely chopped
salt & pepper
5-10 crusty rolls
5 servings
35 minutes total (approx.) … 15 mins prep
Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes.
Flip and brown the top edge - 2 minutes.
Stuff each mushroom with 1/2 tsp chopped garlic, tuck in 2-3 escargot, top with 1 tsp butter.
Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
Pre heat oven to 375F
Bake for 15-20 minutes
Add your shredded cheese in the last 5 to 7 minutes. (remove when cheese is nice and bubbly)
Serve with warm crisp rolls.
B-man
Cajun Glazed Mushrooms
These 'shrooms pack plenty of heat thanks to the 1/4 cup of pepper and Tobassco sauce!
Ingredients:
1 1/2 lbs small button mushrooms
1 cup unsalted butter or margarine
1 (5 ounce) bottle Worcestershire sauce
1/4 cup (or to suit the amount of kick) finely ground pepper
1/2 teaspoon salt
5-6 drops Tabasco sauce
Yield; 8 servings
30 minutes total (approx.) … 5 mins prep
Trim any woody ends from mushroom stems.
Wipe trimmed mushrooms with a damp towel.
Melt butter or margarine in a heavy saucepan over medium heat.
Add mushrooms, toss to coat with butter or margarine.
Stir in Worcestershire sauce, pepper, and Tobassco sauce.
Increase heat to medium-high.
Cover pan; cook mushrooms, stirring frequently.
Do not let mushrooms stick to pan.
Mushrooms are done when butter or margarine seperates from Worcestershire sauce and mushrroms are glazed with a heavy, dark caramel colored sauce, about 20 minutes.
Remove with a slotted spoon, discarding any sauce.
Serve hot.
B-man
Mega Stuffed Mushrooms
Enjoy this with a fresh tossed salad and a nice glass of wine!
Ingredients:
6 ounces boneless chicken breasts
1 link Italian sausage, casings removed
2 tablespoons olive oil
1/4 cup chopped onions
1 clove garlic, minced
1/4 cup white wine
1/4 cup breadcrumbs
1/4 cup fresh finely chopped spinach
1 tablespoon grated parmesan cheese
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 large portabello mushrooms
1 (8 ounce) can tomato sauce
2 pinches dried oregano
parmesan cheese, for garnish
Yield: 2 servings
45 minutes total (approx.) … 15 mins prep
In a large skillet, heat olive oil and add chicken, sausage, onions and garlic. Saute until chicken and sausage are almost done
Add white wine and finish cooking until chicken and sausage are done, about 5 minutes
Remove chicken and chop finely
Place chicken in a mixing bowl
Drain sausage mixture onto paper towels
Chop sausage mixture and place into bowl with chicken
Add bread crumbs, spinach, Parmesan cheese, basil, salt and pepper; mix well
Prepare portabellos by rinsing in cool water and blotting dry with a clean towel. Remove stems from portabellos
Spray a baking sheet with non-stick spray and heat oven to 350°F Generously stuff mushrooms with chicken mixture
Place mushrooms on prepared baking sheet and bake for 5 minutes
Remove from oven and pour tomato sauce over mushrooms
Sprinkle the top of each mushroom with a pinch of oregano
Return to oven and bake for 10 more minutes
Remove from oven and garnish with additional Parmesan cheese
B-man
Mushrooms Florentine
Note: different cheeses like Swiss, Asiago, Parmesan, etc. can enhance this dish tremendously! Your choice!
1 lb fresh mushrooms, Use a mixture if you wish.
1 lb fresh spinach or 20 ounces frozen chopped spinach, cooked slightly
1/4 cup onions, chopped
1/4 cup melted garlic butter (plain butter or margarine if you wish)
1 teaspoon salt
1 cup grated sharp cheddar cheese
fresh ground pepper…to taste (optonal)
Yield: 12 servings
30 minutes total (approx.) … 10 mins prep
Clean mushrooms well, wash and dry.
Slice off the stems.
Saute the mushrooms and onions in garlic butter until brown.
Drain the cooked spinach well and line a casserole dish with the spinach leaves.
Spread 1/2 of the mushroom/onion mixture over the leaves, top with cheddar.
The next layer again will be mushrooms/onion mixture topped with cheddar.
Bake this covered at 350 degrees for 20-30 min.
B-man
Mushrooms Newburg
Ingredients:
1 lb fresh mushrooms
3 tablespoons butter or margarine
2 tablespoons sliced celery
1 tablespoon onion juice
1/8 teaspoon paprika
1 tablespoon flour
1 cup hot medium cream
1 tablespoon fresh orange juice
1 tablespoon grated orange rind
1 tablespoon white grape juice or sherry wine
salt
pepper
cayenne
ground nutmeg
Yield; 4 servings
30 minutes total (approx.) … 10 mins prep
Wipe mushrooms with damp cloth; remove stems.
Melt butter in pan; add mushrooms, celery, onion juice, and paprika.
Cover; simmer until mushrooms are tender.
Stir in flour.
Add cream; cook for a moment more.
Add orange juice, rind, and grape juice.
Season to taste with salt, pepper, cayenne, and nutmeg.
Serve in individual dishes, on toast or use your imagination!
B-man
Boursin Mushrooms
Ingredients:
16 ounces large button mushrooms
1 package boursin cheese, garlic and herb flavored
1-1 1/2 cup heavy cream
Yield: 6 servings
35 minutes total 9approx.) … 5 mins prep
Saute mushrooms in a couple of tablespoons of butter with a little salt& pepper til cooked thru on very low heat.
In a separate saucepan melt down the boursin cake with a cup or so of the cream depending upon how thick you want your sauce.
Pour over sauteed mushrooms and serve.
B-man