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Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.
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You chill this seafood medley for an hour before stuffing--flavors intensify and ingredients hold together nicely.
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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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A savory meat and bread mixture seasoned with chili powder is baked into a buttered button mushroom cap in this appetizer which is served hot.
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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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Baked, stuffed mushroom caps make a deliciously impressive appetizer for meals or as a party snack.
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Get Fondue Stuffed Mushrooms Recipe from Food Network
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Get Sausage-Stuffed Mushrooms Recipe from Food Network
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Use your summer crop of rhubarb to make this delicious wild rice rhubarb pilaf with almonds and golden raisins.