can anyone help me wit a recipe on cooking mushroom and note it should be a vegitarian dish plzzzzzzzz?

Answer 1

Mouth-Watering Stuffed Mushrooms

These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my absolute favorite.

INGREDIENTS:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Answer 2

Good Morning,

I enjoy grilled portobellos, but they have a tendency to drink up too much of the oil, and surprisingly, they taste so much like beef that if you made a choice to switch from meat, you might go off the wagon thinking that you were actually eating meat.

I have two favorites which are great for most common brown or white (button) mushrooms:

Clean your mushrooms by brushing off the tops with a damp cloth. Remove the stems and set aside. and then:

either:

1). take a saute pan over medium heat and drizzle olive oil around the pan two times. let the oil heat up a bit. If your mushroom caps are larger than a bite size, then cut them in 1/2 or in 1/4. Drop into the pan and brown them. Once they are the color that you like, add Salt and Pepper (Don't do this before they are browned because it will delay the browning), then deglaze your pan with 1/4-1/2 cup of Marsala wine or Sherry. If you don't do the spirits, an equal amount of veggie stock/broth will do nicely. Reduce the liquid and you have a great topper for a baked potato or a substantial side dish.

or

2). Dice the stems (Or food process them) and toss into saute pan with similar amount of oil and chopped garlic and diced onion or diced shallot. add a little pre-cooked or cleaned baby spinach. sauteed until spinach is wilted. Optional, add a hard grated cheese (a renetless cheese is OK too, but make sure that it is a hard grated kind) and mix in some bread crumbs. Fill your cleaned and lightly oiled mushroom caps with the garlic/shallot/spinach mixture and put into a hot oven (450-550) or under a broiler, until tops are toasty. These make an excellent appetizer, even if you are feeding meaters in your house!

Hope these easy recipes help.

Good Eating!

James

Answer 3

Portobello Mushroom "Fries"
Recipe courtesy Rachael Ray
Ingredients
4 large portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black
pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan
Instructions
Preheat a grill pan over medium high to high heat.
Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with
a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and
season the caps with steak seasoning or salt and black pepper.
Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.

Answer 4

It really depends on what kind of mushroom you mean. Some are big, like portabellas, and can be the main part of the meal, like meat. If you have regular button mushrooms, you should add it to something else.
Mushroom quiche is pretty good though.

Answer 5

You might as well cook tofu vegie soup......
1 Tofu, cut into cubes
1 medium size carrot, cut into cubes
3 stocks celery, thinly cut
dried mushrooms, cut into strips
1 beated egg
1 chicken cube
Simply boil 3 cups of water with chicken cube, tofu, carrots, celery and mushrooms for 5 minutes. Then add the egg. Serve.
Yummy.....

Here's another one......
Mash the tofu and mix with 1 beaten egg and 1 grated carrot. Put in a molder and steam in a steamer or deep fry. Serve with mayonnaise or catsup.

Answer 6

Add mushrooms, canned or fresh to any dish...cold or warm, in a pan with some olive oil or grape seed oil.
You can try canned mushrooms with some onion, garlic, basil and cherry tomatoes cut in half sauteed in some olive or grape seed oil. If you eat cheese, try some fresh Parmesan on it

Answer 7

Portabello mushroom pizzas! Just got a menu for a party I'm going to with these on them, with olive oil roma tomato, basil, and buffalo mozzarella. If you really want to go crazy, add veggie pepperoni.

Answer 8

for a snack or small side dish:

i rub olive oil and salt and a (one) type of spice like pepper or cumin or what not on the mushroom and then grill it or put it in the microwave for a few minutes so it cooks inside...yum

Answer 9

One of my favourites; grill a large portabella mushroom like a burger. Eat it the same way. Yum!

Check out this URL:

http://www.mushroominfo.com/db/recipes.cfm

Answer 10

Grill them. When they get hot, put some olive oil on them (a couple of times) . They don't need much time to be ready. You can also ad lemon juice and salt at the end.