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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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Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
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Get Grape Leaves Recipe from Food Network
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Get Roasted Cod with Lima Beans Recipe from Food Network
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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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Gluten-free bread can taste just like traditional white bread by using sorghum flour, rice flour, and potato starch to make a nice, crusty loaf.
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Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar bring the flavors to life.
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Creamy and spicy, this cheese and green chili queso can be used as a dip for tortilla chips or as a sauce.
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Cranberries and walnuts are folded into a buttery white chocolate and condensed milk base to make this pretty fudge with a hint of nutmeg.
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Chef John's recipe for chicken Marsala with mushrooms is quick, simple, and delicious.
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Get Mushroom-Caraway Soup Recipe from Food Network