Mushroom Caps Made Famous By Grandma Recipes

CHEESE-FILLED MUSHROOM CAPS

Steps:

• 1. place mushroom caps,hollow side up,in9x13-inch baking dish. Preheat oven to 450f.
• 2. melt buter in a medium skillet. Add miced stems and onion,and saute over med heat untill soft. Remove from heat and add bread crumbs,parsley,lemon juice,and salt. Mix well:cool to room temperature.
• 3. Stir in cheeses until combind. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5-7 minutes until lightly browned.

STUFFED PORTABELLA CAPS

Steps:

• 1. Preheat over to 450 F. With a spoon scrape out the gills of each cap. Sprinkle with salt and pepper.
• 2. Bake caps side up, in a dish sprayed with cooking spray. Bake for 20 minutes or until tender.
• 3. Remove the larger stems from the baby spinach leaves.
• 4. In a non-stick pan heat 1 teaspoon of olive oil and cook spinach until wilted.
• 5. Sprinkle garlic and onion powder and stir. Set aside.
• 6. Mix the cheeses and Italian seasonings together.
• 7. Place one piece of Canadian bacon inside each cap.
• 8. Add spinach mixture and finally the cheese blend.
• 9. Return to oven and cook until the cheese has melted.
• 10. Meanwhile, cook egg sunny side up or poached.
• 11. Place each egg on top of each cap. Season with salt and pepper.

MELODY'S HEARTS AND CAPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Arrange artichoke hearts in a greased 1-1/2 quart baking dish. Sprinkle with 1/4 cup cheese.
• 3. Saute mushrooms in butter in skillet until tender. Add cream.
• 4. Cook over low heat until most of the cream is absorbed, stirring occasionally.
• 5. Pour mushroom mixture over artichokes and sprinkle with remaining 1/4 cup cheese.
• 6. Bake 20-30 minutes.

STUFFED MUSHROOM CAPS

Steps:

• Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.

MUSHROOM CAPS MADE FAMOUS BY GRANDMA

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C).
• 2. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
• 3. Prepare chicken flavored dry stuffing mix according to package directions.
• 4. In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
• 5. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
• 6. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.