Super Shrooms Recipes

Steps:

• Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.

Steps:

• Preheat the oven to 350°F
• Remove stems from the mushrooms.
• Wipe the caps clean.
• Arrange the caps, upside down, in single layer in a baking dish, preferably glass.
• Rinse and finely chop the stems.
• In a mixing bowl, combine chopped stems with crab, onions, cream cheese, mayonnaise, and Tabasco.
• Add a little celery or garlic if desired.
• Salt to taste.
• Fill each mushroom cap with some of the mixture.
• Add enough water to cover the bottom of the baking dish.
• Sprinkle each cap with Parmesan cheese.
• Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned.

Steps:

• 1. Preheat the oven to 350°F. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass.
• 2. Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with crab, onions, cream cheese, mayonnaise, and Tabasco. Add a little celery or garlic if desired. Salt to taste. Fill each mushroom cap with some of the mixture.
• 3. Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned.
• 4. Makes 24 stuffed mushrooms.

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.