Mushroom Recipes : COLLECTION

Indexed : vegetables/mushrooms From: (Micaela Pantke)

Date: Thu, 2 Sep 93 13:29:27 +0200


From: (Stephanie da Silva)


8 oz.    cream cheese, softened
4-6      strips of bacon, fried and crumbled; reserve fat
1        small onion, finely chopped
20-25    large mushrooms, stems removed
about 8  mushroom stems, finely chopped

Saute onion and mushroom stems in bacon fat until tender. Drain off excess
fat.  Mix crumbled bacon, onion and stems with softened cream cheese until
the mixture is workable.

Stuff each mushroom and bake at 350 degrees F for 10-15 minutes.
Finish under the broiler just until tops are golden.


3/4 lb   scallops
1/4 cup  flour
1/2 lb   mushrooms, stems removed and minced
3 tblsp  olive oil
1/4 cup  white wine
3 tblsp  fine bread crumbs
2 tblsp  minced onion
1 tblsp  minced parsely
2 clove  minced or pressed garlic
pinch    of red pepper flakes & salt

Preheat oven to 350F.  Brush a shallow baking dish with 1 tbs of the
oil.  Bake the 'shroom caps for 10 min.  Combine stems, crumbs, onion,
parsely, red pepper and salt mix together well.  Add scallops to the
baking dish. 
(If you really want to be artistic, plan it out so the scallops are a
good size to fit into the mushroom caps, and buy the same number of
each.  Then you can stick one scallop in each 'shroom.)
Add the wine to the baking dish.  Sprinkle the minced mixture over all,
and drizzle the remaining oil over.  Bake for 20 more min, or until
From: (Janis Wallace)


8-10       large fresh mushrooms
1 can      of crab meat (drained)
1-2 tblsp  mayonaise
1/4 cup    (or so) shredded swiss cheese

Cut the stems of the mushrooms and scoop out the centers.  Finely chop
stems and centers.  Combine the crab meat and mayo (as you would for
tuna salad).  Add whatever seasonings you like (I use "Pinch of Herbs")
to taste.  Add in chopped stems and centers.  Add in cheese.  Stuff into
mushroom cups and place under the broiler for 5-7 minutes. 

My sister has a "gourmet" recipe with about 97 different ingredients,
and it IS good, but this is the one dinner guests seem to prefer - they
usually are the first to disappear!

From: sue@askinc.ASK.COM (Sue Volkmann)


12-16    large mushrooms
2-4 oz   blue cheese (to taste)
1/2 tsp  garlic powder
10 oz    frozen chopped spinache - thawed and squeezed dry
2 tblsp  butter
salt and pepper to taste 

1.  Remove the mushroom stems (I also remove some of the area around the
stem as well) and chop these up fine (I use a food processor)

2.  Mix well the chopped stems, blue cheese, garlic, spinache, and a
little salt and pepper.  (I omit the salt)

3.  Melt the butter and coat the entire mushroom, inside and out. 

4.  Stuff the mushrooms with as much stuffing as can fit (the more the
better :)

5.  Bake at 350 degrees for 10 to 15 minutes (don't exactly recall)

From: (Stephanie da Silva)

1/4 cup    minced scallions
2 tsp      reduced-calorie tub margarine
4 oz       drained canned crabmeat, cartilage removed
2 tblsp    minced fresh parsley
1 tblsp    drained white horseradish
2 cloves   garlic, minced (pressed)
2 drops    hot red pepper sauce
2 1/4 cup  small mushrooms, stems removed* (24)
Ground red pepper to garnish

* Reserve stems to use in soup.
1.  Combine scallions and margarine in 2-cup measure.  Microwave on High
2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper
sauce.  Stir well. 
2.  Place half the mushrooms, stemmed sides up, in a 9" pie plate.  Fill
each mushroom cap with 1 t.  crab mixture.  Microwave on High 3-4
minutes, turning plate once.  Remove mushrooms to serving plate; repeat
with remaining mushrooms and filling.  Let stand 2-3 minutes before
serving.  To garnish, sprinkle with ground red pepper. 
Each serving (6 mushrooms) provides: 1/4 FA, 1 P, 1 1/4V.  
Per serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol. 
From: (Doreen Randal)

1        medium onion peeled and quartered    
2 tblsp  salad oil
450 g    mushrooms                         
juice    of 1 medium lemon                   
142 ml   soured cream
salt & ground black pepper
parsley for garnishing

Reduce onion to a puree in processor or blender, lightly saute in oil in
a large frying pan.  If necessary peel and trim mushrooms slice finely. 
Add mushroom to onion, sprinkle with seasoning and lemon juice.  Cover. 
Cook gently about 6 minutes.  Lightly stir in soured cream.  Adjust
seasoning to taste.  Cook for 2 minutes more.  Serve garnished with
sprigs of parsley. 

This is a recipe equally good hot or cold.  Good for barbecues (cold). 

From: (Stephanie da Silva)


1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should
not be separating from the stems.

Brush off mushrooms and slice into 1/4" slices from the top down,
including the stems.

With a fine mist spray bottle, mist the mushrooms to just barely dampen.

Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of
a/p flour.  Stir well or shake very gently.  Then, let the mushrooms
"marinate" for a while in the flour while you prepare to cook them.

In a large, well seasoned cast-iron skillet or a commercial quality non-
stick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of
olive oil.  Mix the oils well and heat to ~300-325 degrees F.

Drop the mushrooms into a colander to remove excess flour.  Drop a few
at a time into the butter/oil and coat each well.  Continue 'til all the
mushrooms are in the skillet.  Turn down the heat to the saute level
and continue to cook, turning frequently.  After a few minutes add salt
and pepper to taste.

Continue to cook until the degree of crispness is achieved.

My neighbor used to cook these for a long time, rendering nearly all the
moisture out of the mushrooms.  The finished product would be the most
delicate, and crisp mushrooms used as a side vegetable.

From: (Robin Halligan)

(Serves 4)

4        eggs
1/2 cup  long grain rice
1 tblsp  melted butter
1        small onion, Finely chopped
3        bacon rashers, chopped
1 cup    sliced mushrooms
225 g    carton sour cream
salt and pepper
parsley, chopped for garnish

Hard boil eggs.  Cook the rice in boiling salted water until tender. 
Drain well and place on a serving plate.  Arrange the eggs on top and
keep warm.  In a frying pan melt the butter, then fry the onions, bacon
and mushrooms until tender.  Stir in the sour cream.  Mix well, then
pour the mixture on top of the eggs.  Sprinkle with parsley.  Serve
From: (Stephanie da Silva)


1/2 cup  (125 mL) dried, crumbly-style herb seasoning stuffing
         mix, crushed
1/4 cup  (50 mL) butter or margarine, melted
1/4 cup  (50 mL) finely chopped carrot
1/4 cup  (50 mL) finely chopped green pepper
pinch    of pepper
2 tblsp  (30 mL) finely chopped onion
16       mushrooms, about 2-inch (5 cm), stems removed

Heat oven to 350F (180C).  In small bowl, stir all the ingredients
together except mushrooms.  Stuff each mushroom cap with 1 tablespoon
(15 mL) filling.  Place in buttered 13x9-inch (33x23 cm) baking pan. 
Bake for 20 to 25 minutes or until tender. 

Microwave Directions: 
Prepare mushrooms as directed.  Place in buttered 12x8-inch (30x20 cm)
baking dish.  Cover and microcook on high, turning dish after half the
time, until tender (8 to 9 minutes). 
From: (J. David Garland)

Source: Taken from the Vegetarian Times

(4 servings)

4        Portobellas
1        large ripe mango
1        red bell pepper
1        jalapeno pepper (optional)
soy sauce
1 tsp    miso
1 bunch  arugula lettuce

Carefully remove stems from mushrooms (use for soup) and clean them
thoroughly.  Marinate in vinegar/miso/soy sauce for an hour or so.

Dice the mango and pepper, chop the jalapeno, and toss with a little

Clean the lettuce and separate into single leaves.

Grill the mushrooms on both sides.  When grilling the top, turn the
mushroom 90 degrees halfway through to get a square or diamond
crosshatch pattern.

To serve, fan 3 lettuce leaves on the plate, center the mushroom, and
place a dollop of chutney on either side.

From: (Stephanie da Silva)

Source: Good Housekeeping "All-Time Favorite Recipes"


3       3oz pkg cream cheese, softened
butter or margarine, softened
all-purpose flour
1/2 lb. mushrooms, minced
1       large onion, minced
1 t     salt
1/4 t   thyme leaves
1/4 C   sour cream
1       egg, beaten

Early in day:  In large bowl, with elec. mixer at med speed,
beat cream cheese, 1/2C butter and 1 1/2 C flour until soft
dough forms; wrap dough in waxed paper; chill at least 1 hr.

In med skillet, in 3 T butter, saute mushrooms and onion until
tender; blend in salt, thyme, and 2 T flour; stir in sour cream;

On floured surface, roll half of dough in 15 inch circle (about
1/16" thick); cut into twenty 2 3/4" circles.  Roll scraps into
ball; chill.

On one half of each circle, place teaspoonful of mushroom mixture.
Brush edges with egg; fold other half over filling; with fork, press
edges together; prick tops to let out steam; place on ungreased
cookie sheet.  Repeat with rest of dough, scraps, filling.  Brush with
egg; cover; chill.

About 20 min before serving:  Preheat oven to 450 deg F.  Uncover
turnovers; bake 12 min or until golden.  Makes about 50.

From: (Stephanie da Silva)


1 lb            hot Italian sausage
1 slice         finely chopped onion
1/2             green pepper, finely diced
1/4 tsp         garlic powder
1/4 cup         dry bread crumbs
dash            of pepper
1/4 tsp         salt
ca. 1 1/4 cups  spaghetti sauce
40              large mushroom caps
mozzarella cheese

Cook Italian sausage, onion, green pepper, garlic powder, and a
handful of mushroom stems, finely chopped, in a skillet, then drain
fat.  (It's best if you put meat mixture into a food processor with
steel blade at this point to give meat a finer texture.  Just process
for about 5 seconds or less.)  Then add bread crumbs, pepper, salt,
and spaghetti sauce.  Coat mushroom caps with oil.  Fill mushroom caps
with meat mixture.  Cover with foil and bake at 350 about 20 minutes.
Sprinkle with mozzarella cheese, then broil until cheese is melted and
mushrooms are tender.  (Or loosely cover with wax paper and

From: (Stephanie da Silva)


1 lb.    hot sausage
1/3 cup  soy sauce
1 clove  garlic
2 lbs.   LARGE mushrooms

Mix together the first 3 ingredients.  Stuff mushrooms.  Bake at 350 F
for 20 minutes or until sausage is done.

From: (Stephanie da Silva)


1 pkg    (16-oz) part-skim mozzarella cheese
2        eggs
1 cup    seasoned bread crumbs
1 lb     mushrooms

1        chopped small onion                
2 tblsp  vegetable oil
1 can    (16-oz) whole tomatoes in thick puree
1/2 tsp  dried thyme
1/4 tsp  crushed red pepper
Vegetable oil for frying
Parsley for garnish
Cut mozzarella into 1/2 inch thick slices; cut each slice into 1/2 inch
strips.  In small bowl or pie plate, beat eggs with 2 tablespoon water. 
Place bread crumbs on wax paper.  Dip mozzarella sticks into egg
mixture, then coat with bread crumbs.  Place on baking sheet; freeze
about 30 minutes to set coating.  Meanwhile, dip mushrooms in egg
mixture, then coat with bread crumbs; set aside. 
Tomato Sauce:
In small saucepan, saute onion in oil 5 minutes until soft.  Add
remaining sauce ingredients; bring to a boil.  Reduce heat and simmer 10
minutes, stirring to break up tomatoes; keep warm.  In 4 quart saucepan,
suing deep-fry thermometer, heat 2 inch oil to 370 degrees.  In batches,
fry mozzarella sticks 1-2 minutes until golden brown.  With slotted
spoon, remove to paper towels.  Repeat procedure with mushrooms.  To
serve, arrange mozzarella and mushrooms on platter; garnish with
parsley.  Serve with tomato sauce. 

From: (Stephanie da Silva)


2 lbs     fresh mushrooms, chopped very fine
1/2 lb    bacon (or more, to taste)
2/3 cup   onion, chopped very fine
2/3 cup   celery, chopped very fine
8 oz      cream cheese, at room temperature
4         eggs
1/2 cup   parsley, chopped very fine
2 cups    dry bread crumbs
1 tsp     salt
1 tsp     dried rosemary
1 tsp     dried oregano
1/4 tsp   ground black pepper

(1) Fry the bacon and crumble it as fine as possible.  Reserve some of
the grease.

(2) Chop the mushrooms, onion, celery, and parsley as fine as possible.
A food processor works best, but you can do it by hand if need be.

(3) Saute the onion and celery in the bacon grease until soft, then
remove from the grease, and drain.

(4) Meanwhile, beat the cream cheese slightly, and then beat in the
eggs.  Add all other ingredients to the eggs/cheese mixture.  Mix

(5) Grease a large loaf pan or two small, line with foil, and then
grease the foil.  Pat the mixture into the loaf pan and cover loosely
with foil.  Bake for 1 1/2 hours at 400 deg.  F.

(6) Let cool completely before serving.

This pate is actually best when refrigerated before serving.  Serve with
crackers, or with bread cut into shapes with cookie cutters.

To make this a more elegant buffet dish, garnish the top with a thin
layer of aspic.

From: (Stephanie da Silva)


Ingredients (all approximate):
3/4 lb    chopped mushrooms
2 tblsp   butter
8 oz      cream cheese
1/2 tsp   curry powder
1 tsp     worcestershire sauce
1 tblsp   dry sherry (or dry white wine)
1/2 cup   pecans, chopped

Saute the mushrooms in butter until dark (about 5min or so) and drain. 
Process or puree with the cream cheese, curry, worcestershire sauce, and
sherry.  Fold in the pecans and refrigerate.  Garnish with parsley or

From: (Stephanie da Silva)


This one takes a little longer.  Chop up some fresh mushrooms and
onions, and saute in butter, margarine, oil, whatever until the
onions are clear.  Drain and set aside until cool.  On cocktail
bread (rye or pumpernickel), pile a mound of mushrooms and onions,
grated swiss cheese, grated italian cheese (i use locatella), and
bread crumbs.  Broil until the swiss melts, and serve immediately.


Source: Nika Hazelton's Way with vegetables


1 pound  of mushrooms into halves or quarters.  
2/3 cup  heavy cream.  Heat 
2 tblsp  butter in a deep frying pan.
3-4      chopped garlic cloves
1 tsp    pepper
2 tsp    nutmeg
1/2 cup  chopped cilantro

Chop 1 pound of mushrooms into halves or quarters.  Heat 2/3 cup heavy
cream.  Heat 2T butter in a deep frying pan.  Add 3-4 chopped garlic
cloves to the butter.  Add mushrooms and cook for about 2 min, until
brown.  Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg.  Cook for about
5 more min, then add 1/2 cup chopped cilantro.  Serve on hot buttered
rice or French bread

From: nancy@hayduke (Nancy Feagans)

Source: Los Angeles Times about 10 years ago

1 doz.   fresh mushrooms (2" in diameter)
2 cups   diced stale bread
1/2 cup  grated Parmesean cheese
2 tblsp  dried onions
1 tblsp  sunflower seeds
1 tblsp  dried parsley flakes
1/2 tsp  lemon pepper
1/2 tsp  seasoned salt
2 tblsp  melted butter
1/2 cup  dry vermouth
Cheddar cheese
Wipe mushrooms clean, carefully break off and chop stems.  Scoop out
remaining gills and discard.  Combine chopped stems with bread,
Parmesean cheese, onions, sunflower seeds, parsley flakes, lemon pepper,
salt, butter, and vermouth.  Pack into mushroom caps.  Bake in shallow
pan with small amount of water for 30 minutes at 325 degrees.  Remove
and criss-cross each mushroom with slivers of Cheddar cheese, then
replace in oven until cheese melts.  Makes 6-12 servings. 
This is always a big hit when I make it; if I have 6 or more guests, I
usually double the recipe :-)

From: (Stephanie da Silva)


4 tblsp  capers
6        anchovy fillets, drained
1 cup    olive oil
1/4 cup  lemon juice
1 lb     small mushrooms
Freshly ground black pepper

Rinse two tablespoons of capers and dry on a paper towel.  Pound them
and the anchovies in a mortar or press them through a sieve with a
spoon.  When the mixture is reduced to a paste, transfer it to a mixing
bowl.  Add the oil little by little, stirring as you do it.  Add the
lemon juice and pepper to taste.  Let the sauce stand in a covered
container at least 4 hours before serving.  Remove the stems from the
mushrooms and clean them with a damp paper towel.  Place five on each
plate and spoon three tablespoons of the tapenade over them.  Garnish
the plates with the remaining capers. 

From: (Bill Maddex)

Source: Fall '92 Vegetarian Gourmet profile of Ken Bergeron


4 oz       Oyster mushrooms, rinsed and kept slightly moist
1 1/2 cup  safflower oil for frying

Flour mix:
1 tsp      nori flakes, pulverized in a coffee grinder or blender
1/2 tsp    garlic powder
1/4 cup    unbleached flower
pinch      of salt and pepper

Water mix:
1/2 tsp    nori flakes
1/4 tsp    garlic powder
1/2 cup    water

Bread crumb mix:
2 cups     fresh bread crumbs (not dried, no crust)
4 tsp      nori flakes
1/2 tsp    garlic powder

Thoroughly mix ingredients for each of the three mixes.  Heat oil to 350
(I don't trust my stove, so I got an oil thermometer.  He says five mins
on med heat) in a wok.  Dredge mushrooms in flour mix and shake off
excess.  Dip mushrooms into water mix and shake off excess.  Dredge
mushrooms in crumb mix.  Fry mushrooms four to five at a time for about
1 1/2 minutes, being careful that the breading doesn't get beyond
golden.  Drain mushrooms on a towel covered plate.  Allow a minute
between batches for oil to re-heat.  Mushrooms may be kept warm in a 250

Serve garnished with fresh lime chunks.

Although these are deep fried, the mag says they're only 7g fat per
serving, for what that's worth. 

These are supposed to resemble fried oysters.  I obviously wouldn't
know, but they're really good, and all the Orthodox people I've served
them to have like them. 

From: (Bill Maddex)
Source: Autum issue of Vegetarian Gourmet, where it's in a piece on It's
        Only Natural, a great looking vegan place in Middletown, CO. 

(serves 4 as a side, 2 as an entree)

1 tblsp  olive oil (I use about 1t, but hey)
1 tblsp  minced garlic 
1 tblsp  soy margerine (I omit this)
8 oz.    white mushrooms (to make this really good try oysters or
4 cups   kale, tightly packed
1/4 cup  water
1 tsp    tamari
5        cherry tomatoes, quartered (this time of year I tear up dried
salt and pepper to taste

Heat olive oil on medium in a 4 1/2 q sauce pan.  Add garlic and
margerine (if used) and saute until garlic is lightly browned.  Add
veggies and stir 15-30 seconds, making sure not to burn the garlic.  Add
water, tamari, salt and pepper and cook another 5 minutes, stirring
often.  Add tomatoes and cook another 5 minutes on low.  Serve

I assume this dish is meant as a side, but over couscous, millet or
bulghur it's a quickie meal. 

From: (David Katz) 


2 cups   fresh moshrooms 
2        shallots 
2 tblsp  fresh chopped parsley 
1 tblsp  butter
1/2 tsp  lemon juice (preferably fresh)

Clean the mushrooms in cold water (Harlod McGee tells us that they do
not absorb enough water to be worth the fuss of using a mushroom brush. 
I agree.  Since they are already something like 95% water, even if they
absorb a large amount, they will only become ...  what - 96%?)

Cut or pull the stems off of the mushrooms (save them for mushroom soup
or a duxell) and slice the caps into 3/16 inch slices. 

Finely chop the shallots.  If you don't have shallots, use 3 tbsp
chopped onion and 1 small clove of garlic, chopped, minced, diced,
pressed, cleavered or otherwise made mushy in your most favorite way. 

Heat a frying/saute pan over medium-high heat.  Add the butter and let
it melt.  When the butter is bubbling, add the mushrooms.  Saute,
tossing or stirring until the mushrooms start to brown.  If a lot of
juice comes out of the mushrooms, simply boil it away and keep on. 

As the mushrooms start to brown, add the shallots (or onion and garlic)
and the chopped parsley.  Finish browning the mushrooms. 

Taste the mixture.  Sometimes it will improve in flavor with the
addition of the lemon juice.  Sometimes it doesn't seem to be needed. 

Spoon the sauted mushrooms over warm, buttered toast. 

If you want to be fancy, cut the crusts off of the bread before you make
the toast, cut it diagonally after it is toasted and buttered and call
it 'toast points.' Sprinkle a little fresh chopped parsley on top of the
mushrooms and put a small sprig of parsley on the plate beside.  Invite
the in-laws over and tell them you are learning to cook at the Internet
Cooking School. 

Another Option: In place of shallots, use about 2 -3 tablespoons of
finely chopped fresh chives. 

From: (Yashodhara P. Pawar)


2        Portabella mushrooms  (they are Xpensive!)
2        large sweet red peppers
2        cherry tomatoes
1/2      red onion
1 tsp    olive oil
1 tblsp  fresh, coarsely ground black pepper
Coriander leaves

1/2      capful *very good* BALSAMIC VINEGAR (this is the key - get one
         from a specialty store, the supermarket ones are too watered
         down.  A good Modena type is good) 
1/4 tsp  Hungarian paprika for flavour
salt     to taste


1. Whisk the sauce ingredients together
2. Wipe the shrooms with a moist towel and slice long.
3. Chop the onions along the grooves.

1.  Place whole peppers and tomatoes on a foil in a preheated oven at
BROIL.  Keep turning them until the peppers are charred.  The tomatoes
will bleed into the foil...don't throw that water. 

2.  Remove peppers and make long slices.  Remove the core and the seeds. 

3.  Mix the cherry tomatoes and the fluid they exude, into the sauce. 
Mix well until the tomatoes are crushed into the sauce. 

4.  Pour the oil in a heated skillet.  Saute onions and 'shrooms. 
Sprinkle with black pepper.  Add half the sauce and saute for a few mts. 

1.  Arrange the shrooms on a plate.  Place the red peppers around it. 
Pour the extra sauce on the circumference.  Sprinkle coriander leaves. 

2.  Serve with brown rice or rye bread. 

This is a mildly hot recipe for my favourite 'shroom which I have
perfected over months.  Generally, I dislike food that has no heat...its
just too unappetising for me.  But this 'shroom is so flavourful that a
minimum of spicing is desired.  So I have struck a balance between what
my palate irks for and what the 'shroom demands.....  Its fabulous! 

From: (Stephanie da Silva)


Select large, firm mushrooms w/underside still tightly closed.
Wash in cold water and dry.  Carefully remove stems and reserve.


1. Bacon-Cheese
7 slices  bacon, cooked, drained, crumbled
8 oz.     cream cheese, softened
1 bunch   green onions, finely chopped
dash      garlic salt
1/3 cup   mushroom stems, minced
3 tblsp   butter, melted

Mix cream cheese, onion, garlic salt, mushroom stems, and bacon.  Brush
prepared caps with melted butter, fill, place in shallow baking dish
with 2-4 T.  water.  Bake 20-25 min.  at 350 deg. 

2. Bleu Cheese
1/2 cup   fine minced mushroom stems
1/4 cup   fine chopped green onion
2 tblsp   margarine
8 oz      cream cheese
1/2 pkg   bleu cheese salad dressing mix
2 tblsp   milk

Saute mushroom stems and onions in margarine 5 min.  Mix cream cheese,
dressing mix and milk.  Mix in onion mixture.  Fill prepared caps.  Bake
20-25 min.  at 350 deg. 

3. Crab-Cheese
1 pkg.    (6 oz)  frozen crab, thawed and drained
3 tblsp   mayonnaise
2 tblsp   chopped green onion
2 tblsp   gold raisins
1/4 cup   shredded sharp cheddar
1 tsp.    curry
fresh grated parmesan

Mix all but parmesan.  Fill prepared caps.  Sprinkle w/parmesan and
broil 6-8 in.  from heat. 

From: (Stephanie da Silva)


1 large tomatoe
1 large yellow onion
several very large mushrooms
garlic (optional)
olive oil

Wash the mushrooms, cut off the tip of the stems, and remove the stems,
(I also peel the outer skin of the mushroom, but some people find this
excessive).  Chop the mushroom stems into very small bits.  Coat the
outer poriton of the caps with olive oil.  Finely chop onion, garlic,
and tomato.  Fry onion and garlic in olive oil (just a little bit),
until soft.  Add mushroom bits, tomato, salt and pepper to taste.  Fry
until mushroom bits start to soften.  Place mixture in mushroom caps,
and fry or grill until caps soften.  (I prefer grilling, but its a lot
more work).  Serve.  I find that steak is an excellent complement to
this dish. 

From: (Stephanie da Silva)


Here's a super easy one.  Take frozen creamed spinach and fill the
mushroom caps.  Top with grated parmisan cheese and bake until cheese
starts to brown at about 350.  I do this when people drop in and I don't
have anything prepared. 

From: (Stephanie da Silva)

3 large pkg big mushrooms
1 pkg regular pork sausage
Salt and pepper to taste
1-1/2 - 2 tblsp dried onion

Snap off stems, wash and cut up.  Cook in margarine/butter, about 2
tablespoon.  Don't add any water.  Salt and pepper to taste and a little
bit of onion, dry about 1 1/2 to 2 tablespoon, or more if you like. 
Cook for about 20-30 minutes.  When cooked, chop fine.  Wash mushroom
caps and drain on paper toweling.  Mix together the sausage and the
cooked mushrooms.  Stuff the caps and bake for 20-30 minutes at 375
degrees.  Remove from pan and arrange on platter/plate.  If you use more
packages of mushrooms, use more sausage, and increase the other
ingredients accordingly. 
From: (Stephanie da Silva)


12        large mushrooms
2 tblsp   butter
1         medium onion
2 tblsp   dry white wine
1/2 cup   bread crumbs
2 tblsp   fresh snipped parsley
1 tblsp   lime juice
2 cloves  garlic finely chopped
1 tsp     dried oregano leaves
3 oz      shredded jack cheese
freshly ground pepper

Remove steams from mushrooms and finely chop. Melt butter in skillet.
Cook mushroom caps top side down until light brown. Remove with
slotted spoon, draining liquid from inside caps. Cook onion in same
skillet until tender.  Stir in wine. Simmer uncovered 2 minutes. Stir
in chopped stems. Add remaining ingredients except cheese. Mix
completely. Put caps on ungreased baking sheet.  Place stuffing in
caps. Sprinkle with cheese. Broil until cheese melts (about 3

This is great for company, as it can completely be made ahead of time. 
Just stuff the mushrooms, and put the entire baking sheet into the
fridge.  When you want to serve it, put it in 375 degree oven for about
15 minutes or until cheese melts. 

From: (Stephanie da Silva)

(Makes 4 to 6 portions)
12       large fresh mushrooms
6 tblsp  salad or olive oil, divided
1 cup    soft bread crumbs
1/3 cup  grated Parmesan cheese
1/2 tsp  onion powder
1/4 tsp  basil leaves, crumbled
1        egg, slightly beaten
Preheat oven to 350 degrees.  Rinse mushrooms and pat dry.  Remove
stems; reserve for later use.  Brush outsides of the caps with 4
tablespoons of the oil; sprinkle lighlty with salt.  Place, cavity side
up, in a shallow baking pan.  Chop stems very fine (makes about 1 cup). 
Mix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and
basil.  Stir in egg.  Spoon into mushroom caps.  Dribble with remaining
2 tablespoons oil.  Bake for 30 minutes.  Serve hot. 

From: (Stephanie da Silva)

(Makes 16 mushrooms)
16       medium mushrooms
1        large clove garlic, minced
1/2 lb   hot Italian sausage, casings removed
5        green onions, chopped
1 tsp    Worcestershire sauce (optional)
1/2 cup  shredded Monterey Jack cheese
Olive oil
Italian seasoning, crushed 

Remove stems from cleaned mushrooms by gently twisting base to snap off. 
Chop stems and set aside.  Generously coat inside and outside of each
mushroom cap with oil.  Place in baking dish, open side up.  Sprinkle
insides with Italian seasoning to taste.  Heat 1 tablespoon oil in
skillet and saute garlic.  Add sausage, crushing with spoon into smaller
pieces.  Cook thoroughly, then add chopped mushroom stems.  Stir-fry 1
minute.  Add green onions and stir-fry another minute.  Add
Worcestershire.  Stuff each mushroom cap generously with sausage filling
and sprinkle with cheese.  Broil 10 to 12 inches from heat 2 minutes, or
until cheese is melted. 

From: (Stephanie da Silva)

(Makes 12)

Serve these Italian-flavored mushrooms as a side dish or an appetizer.

12       large mushrooms
2 tblsp  butter or margarine
1        medium onion, finely chopped
2 oz     pepperoni, finely diced
1/4 cup  finely chopped green  bell pepper
1        small clove garlic, minced
1/2 cup  finely crushed cracker crumbs
3 tblsp  grated Parmesan cheese
1 tblsp  minced parsley
1/4 tsp  dried oregano, crushed
Seasoned salt
1/3 cup  chicken [or vegetable] broth

Rinse and dry mushrooms.  Remove, finely chop and reserve stems.  Melt
butter in skillet.  Add onion, pepperoni, green pepper, garlic and
chopped mushroom stems.  Cook until all vegetables are tender but not
brown.  Add crumbs, cheese, parsley and oregano and season to taste with
seasoned salt and pepper.  Mix well.  Stir in chicken broth.  Spoon
filling into mushroom caps, rounding tops.  Place caps in shallow baking
pan with about 1/4 inch water.  Bake, uncovered, at 325F 25 minutes, or
until heated through.

From: (Gretchen Miller)


8 oz     fresh mushrooms
1/4 cup  balsamic vinegar
1/4 cup + 2 Tbsp cider vinegar 
1/4 cup  olive oil
1        small white onion, minced fine
1 tsp    oregano
2 tblsp  lemon juice

Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp
cider vinegar and enough boiling water to cover. 

Mix all other ingredients together.  Add mushrooms.  Refrigerate



Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.