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"In Los Angeles, my cousin made variations of this every single night and it is the best combination of flavors for a pasta that I have ever had! Everyone I have made it for has begged me to make it again and again... but always use SHREDDED parmesan! (Great with French Bread)"

Ingredients: pepper, garlic...

"This recipe is from my mother in law. I think the use of artichokes is different than any other stuffed mushroom recipe I've seen. Note that this is best when the filling has a chance to sit overnight but that isn't absolutely necessary."

Ingredients: cream cheese, green onions...

"This is a very popular dish here in South Africa. My cousin-in-law makes these often, especially for breakfast (without the wine!), and varies the fillings.

It's a good side dish for summer barbeques!

If you are not going to use the wine, substitute 1/2 cup of vegetable stock.



The mushrooms can be..."

Ingredients: pecorino cheese, dried rosemary...

"This is a favorite with the whole family. Can be made ahead, refrigerated and warmed for 20 minutes."

Ingredients: eggs, mushrooms, onions...

"This is a recipe I got off the Weight Watchers site. I have not tried it yet but it sounds really good and easy."

Ingredients: light sour cream, mushrooms...

"Grilled cheese for grown-ups is what this is. Sage makes a big difference, and so does grating the cheese--it helps the mushrooms "stick" in the sandwich."

Ingredients: sliced mushrooms, salt and pepper...

"This is a nice little quiche from The Runner's Cookbook printed in 1979. I used to make this quite a bit till my husband informed me that he does not like Swiss cheese. Oh well."

Ingredients: dried basil, egg substitute...

"From last week's Weekend magazine. Weight watchers stay away!"

Ingredients: pepper, mayonnaise, mushrooms...

"This is a very easy and very tasty way to make stuffed mushrooms as an appetizer. It's so easy that I actually got the recipe because a friend of mine made them on a camping trip...if you can make them in the wilderness just imagine how easy they are in your kitchen."

Ingredients: button mushrooms, cheese...

"A nice side dish! From the Junior League Cookbook "I'll Cook When Pigs Fly...""

Ingredients: extra virgin olive oil, unseasoned breadcrumbs...

"Simple to make...you can use the can bread crumbs like Pastene.
You may find yourself eating these as a side but they are delicious for appetizers at a party."

Ingredients: mushroom stems, mushrooms...

"These are an elegant, well-seasoned appetizer for a special dinner, or as part of a light lunch with a salad - and they're not difficult to make. When salting to taste, be careful, as the feta cheese is very salty. The recipe halves easily, or it's fun to stuff the very large portabella caps for a change of pace."

Ingredients: mushroom caps, dried oregano...

"This is my favorite light soup to start a guest dinner. It came from the 1975 edition of The American Heart Association Cookbook and varies significantly from the 1998 fifth edition version I posted as Fresh Mushroom Soup "Fresh Mushroom Soup". I use a lot of mushrooms, and prefer to see my mushroom slices as opposed to blending everything."

Ingredients: fresh mushrooms, green onion tops...

"This recipe is incredible!!! It seems like a lot of butter at first but after it soaks into the ooey goodness of the bread you will be amazed at how all the flavors blend so wonderfully. Enjoy!"

Ingredients: Dijon mustard, French bread...