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Post by :keith1975
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :2923
Click below to download : Appetizers - Spinach Souffle Stuffed Mushrooms (Format : PDF)
Appetizers - Spinach Souffle Stuffed Mushrooms
2 lbs. white mushrooms, cleaned, stems removed1 package Stouffer's Spinach Souffle, defrosted but NOT COOKED
Arrange mushroom caps on large circular glass tray.
With a 1/2 tsp. measuring spoon, fill mushroom caps with defrosted spinach souffle.
Microwave on high power for 3-4 minutes until souffle puffs up.
NEXT BOOKS
Fresh button mushrooms 5 slices of bacon 8 oz. cream cheese Pull off mushroom stems. Fry 5 slices of bacon until crisp. Crumble bacon and mix with softened cream cheese.Spoon cheese mixture in well of mushroom. Chill until ready to broil.Broil 3 to 5 minutes until lightly brown. STUFFED MUSHROOMS 1 lb. medium mushrooms 2 tbsp. margarine 1 (8 oz.) pkg. cream cheese, softened 1/2 c. grated Parmesan cheese 2 tbsp. chopped green onion Remove mushroom stems. Chop enough stems to make 1/2 cup. Cook mushroom caps in margarine for 5 minutes. Combine cream cheese and Parmesan cheese until well blended.Add
Appetizers - Stuffed Mushroom Recipes By Ann
PREVIOUS BOOKS
2 large scallions 2 teaspoons minced fresh ginger root 2 large cloves garlic, minced 1 tablespoon fermented black beans, rinsed 1 tablespoon Canola oil 1 pound fresh Shiitake Mushrooms, stems removed and discarded, chopped coarsely 1 tablespoon dry sherry 1 tablespoon dark soy sauce (tamari) 2 teaspoons rice wine vinegar 2 tablespoons freshly squeezed lemon juice 1 tablespoon lemon zest 1 teaspoon chile paste 2 teaspoons sesame oil Chop scallions, separating white bottoms from green tops. Put chopped green tops aside. Combine chopped white part of scallions with ginger, garlic and black beans. Combine sherry, soy sauce, vinegar, lemon juice, lemon
Appetizers - Shiitake Mushroom Spread
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PREVIOUS 10 BOOKS
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