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Fresh mushrooms are marinated overnight in olive oil seasoned with lemon juice, thyme and garlic and served warm. Delicious served with crusty bread to sop up the juices!
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A new spin on a classic flavor combination.
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Cream cheese, barbeque sauce and steak sauce make up the creamy mixture stuffed inside these irresistible mushrooms.
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Easy stuffed mushrooms with a cheesy filling make a quick, savory appetizer.
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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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Baked, stuffed mushroom caps make a deliciously impressive appetizer for meals or as a party snack.
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Get Sausage-Stuffed Mushrooms Recipe from Food Network
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Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
cooking.nytimes.com
This recipe is by Mark Bittman And Sam Sifton and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vegetables, olive oil
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Lime is the sublime undercurrent in the honey-mustard-mushroom sauce that glazes these finger-licking baked ribs.
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Perfect for a buffet or a barbecue. Customize with your favorite vegetables.