Mushrooms???

Question

Any good mushroom based recipes??

Try this i think it is Legendary.

2 big breakfast mushrooms( Remove the stalks ) Fill one mushroom cup with a strong cheddar and bits of garlic & chilly then drizzle with olive oil. Put other mushroom on top and hold together with cocktail sticks. Rub with olive oil and season.
Grill and serve.

You can put it a bun and serve like a burger or have it as part of a main meal.


Trust me this is awsome

Answer 1

Mushroom Risotto with Peas
Recipe courtesy Giada De Laurentiis

Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 6 servings
Rating: * * * * *

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

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Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
Recipe courtesy Giada De Laurentiis

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings
Rating: * * * * *

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Prepare the barbecue (medium-high heat).
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

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Portobello Mushroom Phyllo Packets
Recipe courtesy Juan-Carlos Cruz

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings
Rating: * * * * *

1 medium tomato, diced
1-ounce feta cheese, crumbled (approximately 2 tablespoons)
2 tablespoons fresh oregano leaves, chopped
1/4 cup hearts of palm, packed in water, drained and diced (about 1/4 of a 14-ounce can)
1 large portobello mushroom, diced
8 sheets phyllo dough
2 tablespoons tomato paste
1 spray canola oil cooking spray

Preheat oven to 400 degrees F.
In a large bowl, toss tomato, feta, oregano, hearts of palm, and portobello until well combined.

Lay 1 sheet of phyllo dough on a clean work surface and brush lightly with tomato paste. Top with another sheet of the phyllo dough. Take 1/4 of the mushroom mixture and place it on the phyllo dough, about 1-inch from 1 end, leaving a border at the bottom and top. Fold the bottom of the sheet to cover the filling, then fold the top of the sheet so that it covers the filling. Now roll the unfolded end over the filling so that a packet is formed around the filling and there are not open sides. Set on a wire rack placed on top of a cookie sheet. Repeat process 3 more times. After you have finished the 4 packets, lightly spray once with the canola oil cooking spray. Bake for 15 minutes or until golden brown. Serve warm.

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Portobello Mushroom "Fries"
Recipe courtesy Rachael Ray

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
Rating: * * * * *

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

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.

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Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
Recipe courtesy Rachael Ray

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 4 servings
Rating: * * * * *

This is a vegetarian menu that is super fun and sure to please meat eaters and meat-free-ers alike.


2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
1/8 cup (3 splashes) balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced
Roasted Pepper Paste:
1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper
4 large crusty rolls, split
Suggested toppings:
Whole baby spinach leaves
Thinly sliced red onions
Suggested accompaniments:
Onion and Garlic Yukon Gold Potato Chips, (preferred brand: Terra Chips)
Tomato and Onion Salad, recipe under this show number: TM1A04
Pasta Salad with Ricotta Salata and Broccolini, recipe under this show number: TM1A04

Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste. Serve with Tomato and Onion Salad and Pasta Salad with Ricotta Salata and Broccolini.

Answer 2

I don't like this but kids go for it. Any kind of kidney beans with canned sliced mushrooms added. Sprinkle some cheddar cheese on top.

Answer 3

Mushroom and swiss quiche. Add sauted mushrooms and onions to a alfredo sauce and serve over whole wheat spaghetti.

Answer 4

Sounds good - try putting pesto in mushrooms and then putting some haloumi cheese on top - grill em and hey presto delish

Answer 5

Mushrooms are EVIL!! The only way I can see your recipe working is because there are so many other ingredients that will mask the taste of the dirty fungus...

Answer 6

No there is no good mushroom recipes when you can't stand those things. Sorry

Answer 7

attempt stuffing them with cream cheese mixed with crab meat, or crammed with a herbed cheese unfold.. bake in oven, approximately 10-quarter-hour in 350. Very very good... my fav is with the crab meat!

Answer 8

yucky yucky yuck! only like mushrooms when shall ow fried in olive oil!!

Answer 9

i like a good old mushroom omlette

Answer 10

Instead of grilling try dipping in batter then deep fat frying them.yum.

Answer 11

i dont eat fungi but my mom loves them and she said the recipe sounds yummy