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    You are in: Home / Cookbooks / Mushrooms
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    I received this recipe from my cousin Jeff at least 20 years ago and "tweaked" it a bit over the years. My family and friends always request it for special dinners. It's a wonderful side dish with roast beef, pork and poultry. (I have made this with half the quantities for less than 8 people.)

    Recipe #207519

    I just love mushrooms! Try this for a different vegetable side dish.

    Recipe #204993

    History in the Baking again. I can taste this with pasta. I'm not sure about the 2 teaspoons chicken broth but, oh well,leave it out if you want a vegetarian meal.

    Recipe #124063

    A local restaurant serves these and the waitress offered the recipe! I have made these at home several times and they are DH's favorite way to eat portabellas. Amounts are not given as everything depends on your taste and how many mushrooms that you have to serve.

    Recipe #32462

    Love rich, creamy stuffed mushrooms, but can't stand all those unecessary calories? These great stuffed mushrooms are high in flavor and low in calories. They also make great appetizers for parties and elegant dinners.

    Recipe #198754

    Adapted from a soy sauce site.

    Recipe #187118

    Great side item! Nice and flavorful! We enjoy thicker sliced 'shrooms to give you that full 'shroom flavor.

    Recipe #49929

    This was on the American Diabetes Association website. It's written for one person but can easily be made for more. It's a nice lower fat meal.

    Recipe #196597

    25 Reviews |  By Mirj

    This is a favorite of our from a local restaurant.

    Recipe #13640

    7 Reviews |  By Tebo

    Fresh sage leaves make this a memorable dish. Use about 1/2 tsp dried sage if fresh is not available. Serve this on its own or use it in a hamburger bun. Other condoments should not be necessary as this has a pretty intense flavour on its own.

    Recipe #27793

    One of the best trips I have been on was driving to Louisianna with my two sisters. We went specifically to see the Acadian settlements and it was thrilling to see all the names were the same as in my background from the Acadian part of Canada. So this recipe is named in honor of all my Acadian relatives. Creole seasoning is a blend of garlic, salt, paprika, cayenne, basil and thyme in equal amounts. The chicken could be poached if no steamer (keep water just below boiling point.. cook chicken in garlic flavored water until juices run clear)

    Recipe #116385

    This is a nice little recipe I found in a Mexican magazine. After translating the recipe I added a few additional ingredients on my own. The original recipe called for the mushrooms to be steamed but I think baking works just as well.

    Recipe #125727

    Meatiness without the meat!

    Recipe #126993

    2 Reviews |  By Stacy B

    Grilled Portobello with Thyme & Garlic

    Recipe #131277

    I found this recipe on a pack of mushrooms. I haven't tried yet but sounds great.

    Recipe #133853

    I came across this recipe a few years ago when I was on low carb diet. It can be a meal or nice as a side with grilled steak instead of a baked potato. I have also cut in halves or quarters to serve as an appetizer. This recipe can be halved or doubled easily. Hope you try and enjoy!

    Recipe #135517

    Always very well received. =) I usually only use a little over 2/3 of the bread crumb mixture, but that just depends on your taste. I hope you enjoy it as much as I do! :-)

    Recipe #141567

    This is just a template, really--you can use any kind of bread/cheese/veggie combo that you like. I made this and it was delightful--the bottom of the bread was crusty and the part touching the vegetables was moist--YUM! Out-of-this world with a bowl of soup.

    Recipe #142825

    This fabulous appetizer is a delectable combination of the warm earthy tones of the mushrooms, the tang of the feta, and the zestiness of the breadcrumbs. You will love it!

    Recipe #143830

    My MIL makes these mushrooms just about every time that we have a get together. It is a crowd pleaser and the first thing to be eaten.

    Recipe #151216

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