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Mad About Mushrooms

I'm really mad about mushrooms...you need to wipe each one individually before using them. Sheesh!
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Elegant...tasty

Recipe #57228

We eat these as a topper for steak or baked potatoes, or as a side dish with just about anything. Easy and flavorful.

Recipe #36550

At my house, we don't like those fried mushrooms that are black and slimy where the breading slides easily off. This recipe is just a very crisp breading on a fresh mushroom. They'll 'pop' when you cut into them they are so fresh. Panko breadcrumbs are a polished bread crumb that you can find in an Asian market or the International section of your favorite food store and they make just a wonderful crunchier coating, too.

Recipe #105573

These very easy mushrooms won a blue ribbon at the Arizona State Fair in the early 90's. These are great appetizers or even for a meal itself.

Recipe #124215

I had some beautiful large mushrooms and wanted to make them with a cheesy filling.

Recipe #76913

This is one of my family's all time favorite mushroom recipes, you can double the recipe, I have left the garlic as optional if you are a garlic lover I suggest to add in and you may adjust the amount to taste --- you will love this! :)

Recipe #128858

I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!

Recipe #106228

This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press.

Recipe #48627

We LOVE Olive Garden's stuffed mushrooms and were thrilled to find this recipe at the Copykat website!

Recipe #84696

No need to fry the meatballs before adding to the sauce.

Recipe #32384

These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over -- I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.

Recipe #124336

26 Reviews |  By Tish

These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce.

Recipe #55777

Everyone wants this recipe! These can be prepared the night before and baked when needed. A restaurant quality appetizer!

Recipe #80339

Adapted from Cook's Illustrated magazine, these have all the flavors I love!

Recipe #155116

This appetizer is so simple and delicious! People will think you slaved over them, but really they can be put together in a very short amount of time. You might want to make extra because they get snatched up fast!

Recipe #104329

A favorite appetizer of my family's. Easy and makes a lot so you may want to half the recipe.

Recipe #70631

I don't remember what cookbook this is from. I think it was a compilation of restaurant recipes. These are excellent! They disappear everytime I make them. They are spicy so if you don't like heat, you can try making them without the red pepper flakes.

Recipe #195661

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

Recipe #204993

17 Reviews |  By tinala

Oh man, you will be addicted to these. I know because when I make a batch I eat them all myself and still want more. Wonderful!

Recipe #58480

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

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