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    You are in: Home / Cookbooks / Mad About Mushrooms
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    74 recipes in

    Mad About Mushrooms

    I'm really mad about mushrooms...you need to wipe each one individually before using them. Sheesh!
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    Easy and delicious! This makes enough stuffing for about 24-30 mushrooms. If you only want to make 12, make only half the stuffing.

    Recipe #223775

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

    Recipe #204993

    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

    3 Reviews |  By Alskann

    These are such a crowd pleaser people can't believe they are so easy to make. The hardest part is waiting for them to be done so you can eat them.

    Recipe #194524

    Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.

    Recipe #190326

    Adapted from a soy sauce site.

    Recipe #187118

    If you love mushrooms, scroll no further. I should just leave it at that shouldn't I? But I can't, this mushroom recipe is fantastic and just writing about it, well I'm hungry and now need to eat this for dinner.

    Recipe #175588

    5 Reviews |  By Bergy

    The balsamic marinade that you paint on these mushrooms adds another dimension of flavor. The stuffing isquick & easy to make.. Have these as appetizers, brunch side dish, for lunch or a dinner party. Great on a buffet table too. This recipe is adapted from one that was in the July 06 Bon Appetit magazine. These mushrooms may also be baked 20 minutes at 350F

    Recipe #173846

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

    Recipe #155116

    To save time saute the mushroom stems with onions with the parsley, salt and pepper ahead of time or even a day ahead, these are very good!

    Recipe #139669

    4 Reviews |  By Amis

    This is good to accompany fish or meat. Easy to make. Posted for Zaar World Tour 05

    Recipe #137152

    Recipe posted for the Zaar World Tour. Another recipe from Moosewood.

    Recipe #134672

    Stuffed mushrooms are a party food classic. Here they're reborn with sassy blue cheese and toasty hazelnuts. Sprinkle the greased baking pan lightly with salt and pepper before placing themushroom caps on the pan to season the bottoms of the mushrooms.

    Recipe #132045

    Different and delicious. Appetizer or entree.

    Recipe #129412

    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 found this recipe in the Nov 2001 issue of Southern Living and thought I would share it with you.

    Recipe #125243

    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

    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

    1 Reviews |  By Lorac

    Saw this luscious recipe in the newspaper this week. It's attributed to the "15 Minute Low-Carb Recipes" cookbook.

    Recipe #118870

    2 Reviews |  By Kim D.

    My husband and I created this recipe for the Ready-Set-Cook Contest - Winter 2005. We think you will enjoy this with a fresh tossed salad and a nice glass of wine!

    Recipe #116361

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