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Another tasty mushroom recipe that will serve 6 as a side dish. It is very easy.

Recipe #274882

A really good appetizer dip made from one of my favourite veggies: mushrooms. You can serve this with any cracker, but Melba toast or Triscuits work best.

Recipe #274109

7 Reviews |  By Rita~

Mushroom with fresh sage and thyme. Enjoy over slices of crisp french bread,top a steak or toss into a bowl of spinach to slighly wilt and enjoy as a salad or toss into pasta adding some extra virgin olive oil.

Recipe #179609

Or easier to say Renee's Stuffed Mushrooms. Few people I know can cook like Renee. There are other yummy stuffed mushroom recipes out there, but none I bet so yummy as this. You better make at least twice as many as you think you need.

Recipe #197193

Dairy free, Low carbohydrate, Low fat, Low GI, Low sugar. These are great wrapped up in tortillas or chapatis with sour cream. From the food coach.

Recipe #207915

36 Reviews |  By Tebo

Really easy make ahead appetizer. "Betcha can't eat just one!!"

Recipe #11365

i sometimes double the sauce ingriedients and serve with orzo pasta.

Recipe #31264

A South Beach Diet cookbook recipe, this can be used for phase 1 or 2.

Recipe #135331

Grilled portobellos, with smoked mozzarella cheese and balsamic vinegar, set on a mound of steamed spinach. I'm hungry! Great summer fare from Delicious Living magazine.

Recipe #166642

If you love pizza, but are trying to cut down on the calories and fat, try this!Enjoy, and feel guilt free!

Recipe #139525

Grilled vegetables are always a special treat. Give the veggies a little time to marinate to soak up lots of extra flavor. From the South Beach Diet Cookbook.

Recipe #109772

On the grill or in the oven this is a great way to dress up mushrooms!

Recipe #143498

Savour this as soon as you can !

Recipe #32405

4 Reviews |  By KelBel

A great vegetarian recipe for any time of year.

Recipe #160723

We love the sauteed mushrooms from a popular restaurant chain (salty, peppery goodness). This recipe is not exactly the same, but very good and makes enough to serve a crowd. If you're looking for something good to go with steak at your next cook out, this may be it! Even better made ahead and reheated.

Recipe #172342

These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas

Recipe #180410

I was craving some marinated mushrooms one day and found that the deli mushrooms were a bit overpriced, so I made my own. If you like the flavor of fresh herbs, this is for you.

Recipe #140247

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

Recipe #155116

This recipe was devised when I found that the mushroom stalks from some fairly hefty sized Portobello Mushrooms, would just not fit into the stuffing mixture, even though they were finely diced! So, I made "chimney stacks" from the offending stalks and served them as a starter at dinner for some friends, who LOVED them! They would also be wonderful as a light lunch, allow two per person with fresh bread & salad. Do not be tempted to add ANY liquid to the mushrooms before baking them - they make their own gorgeous juices whilst merrily cooking away in the oven! You must also be sure to get very HIGH quality sausages or sausagemeat, with no more than 10% fat preferably.

Recipe #207542

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