Looking for some good mushroom recipes, anyone got any good ideas?

Answer 1

----->Portobello Mushroom Burgers

Submitted by: Bob Cody

Rated: 4 out of 5 by 137 members

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 4 servings

"The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!"

INGREDIENTS:
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

DIRECTIONS:
1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

----->Mouth-Watering Stuffed Mushrooms

Submitted by: Angie Zayac

Rated: 5 out of 5 by 854 members

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Yields: 12 servings

"You won't find breadcrumbs in these unique mushroom caps--here, a cream cheese and parmesan based filling will get you stuffed."

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:
1. 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.
2. 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.
3. 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.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

----->Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Submitted by: Karyn

Rated: 4 out of 5 by 276 members

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 4 servings

"Cooked shrimp and sliced fresh mushrooms are bathed in an opulent sauce of sauteed garlic, rich cream cheese, fresh parsley and a dash of basil. Toss with hot linguini and serve as an elegant appetizer or main dish."

INGREDIENTS:
1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
4. Toss linguini with shrimp sauce, and serve.

Answer 2

Okay this recipe is something I learned from a friend who use to work at a restaurant I frequented and just couldn't get enough of these mushrooms - the ingredient amounts always change when I make it except for the Sauce.

Stuffed Mushrooms

Mushrooms
Ritz Crackers
Butter
Bechamel Sauce

Steam mushrooms. Remove stems and blend with ritz crackers and butter. Stuff mushroom caps. Place in baking dish and pour some melted butter over top just to coat them. Pour over Bechamel Sauce and bake in 350 degree oven.


Bechamel Sauce Recipe (makes 1 cup)

2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

Answer 3

Mushroom Parmesan
Recipe courtesy Giada De Laurentiis

3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
4 to 6 portobello mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup marinara sauce (store bought or homemade)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
2 tablespoons butter, cut into small pieces

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

enjoy : )

Answer 4

Portobello Mushrooms Stuffed with Mascarpone, Blue Cheese & Basil:
http://www.gourmet-food-revolution.com/stuffed-mushroom-recipe.html

Answer 5

This is a Rachael Ray Recipe and it's OUTSTANDING!

Warm Mushroom Salad Stuffed Tomatoes

2 large beefsteak tomatoes
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 ribs celery with leafy green tops, chopped
1 pound baby portobello mushrooms, quartered
2 tablespoons sherry vinegar or balsamic vinegar, eyeball it
2 teaspoons Dijon mustard
Handful flat-leaf parsley, chopped

Split the tomatoes in half and scoop out the seeds and flesh. Trim the core tops with small knife. Season the tomato halves with salt and pepper.

Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat. Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender. Season the vegetables with salt and pepper and add vinegar to the pan. Turn off heat and stir in mustard and parsley to coat. Adjust the seasonings.

Divide the warm salad among the 4 tomato halves and serve.

Answer 6

What I would do is take a pie type dish about 2 inches high. Butter the bottom and slice garlic bread into 1 inch rounds and cover bottom of casserole with bread. Slice sausages in 1/2 rounds and cover bread. Saute onions and mushrooms and lay those on top of sausage. Then cover entire top with the cheese. Add a little milk or water to eggs,whip them up and carefully pour over entire casserole, pushing it into dish if needed. Bake at 350 until top puffs and is golden. Almost like a fritatta. Cindy

Answer 7

I take Portobello mushrooms and saute in olive oil and then add a little red wine. After they have absorbed some of the red wine, I put in a small casserole dish and top with Gorgonzola cheese and bake for about 6-9 minutes. Serve on toasted baguette.

Answer 8

Good and very easy. Use button mushrooms. Clean with paper towel and a little water. Remove stems. Dip cap into milk and then seasoned flour (flour, salt, pepper, paprika). Shake to remove excess and drop into hot oil deep enough to cover. Remove when slightly brown and drain well. Great with favorite dipping sauce or use - as is - to accompany grilled steaks. Be sure oil is hot, otherwise they will be greasy.

Answer 9

Simmered Mushrooms...cut 1 lb. fresh white or baby bellas in 1/4ths, saute in butter with 2 garlic cloves, mashed, until brown and limp. Sprinkle with pepper and little salt, add 1/4 cup A-1 or other steak sauce and a splash of red wine (optional), simmer to blend. Serve with grilled steak. Delicious!

Answer 10

try stuffed mushrooms:
cut off stalks and chop finely, mix with bread crumbs, olive oil, lemon juice (use quite a lot), black pepper, chopped green parsley or any spice you like. fill mushrooms and grill for a couple of minutes, then pour over a mixture of dolce latte and cream (dissolve in a small sauce pan). then grill untill it golden. it is really tasty - great as starter!