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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
cooking.nytimes.com
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey They also are delicious draped over a pile of rice.
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For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint, and parsley.
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Sliced portobello mushrooms are sauteed with onions in garlic-flavored olive oil, then finished with Parmesan and Asiago cheeses.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious gluten free pasta recipe with mushrooms and sweet peas.
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Rick Bayless's stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.
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These grilled portobello mushrooms are marinated in balsamic vinegar before being grilled to perfection. They are sure to impress even the pickiest eaters.
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Fresh morel mushrooms are stuffed with a savory cream cheese and crab filling then baked in this recipe for a tasty bite-size appetizer.
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Stuff big mushrooms with a cheese and meat filling, top with prepared pasta sauce and mozzarella cheese, and get the flavors of lasagna without the noodles, in less than an hour.
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A tray of these tangy, cheesy vegetarian stuffed mushrooms is sure to be a hit!
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Mushrooms stuffed with wine-infused bread crumbs are an appetizer that's easy enough for Sunday football but tasty enough for a happy hour.