Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Cheese Stuffed Mushrooms
Famous Authors (View All Authors)
Vegetables - Cheese Stuffed Mushrooms Post by :kinky Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1488

Click below to download : Vegetables - Cheese Stuffed Mushrooms (Format : PDF)

Vegetables - Cheese Stuffed Mushrooms

1 pound button mushrooms
1 small clove garlic, mashed
1 teaspoon Worcestershire sauce
8 ounces extra sharp cheddar cheese, grated
1/2 teaspoon dry mustard


Remove mushroom stems, save for another use.

Combine cheese, garlic, Worcestershire, and dry mustard into a fluffy paste. Stuff the mushroom. They can now be covered with clear plastic wrap and refrigerated for a day or two.

When ready to serve, place under the broiler, about 6 inches from the heat for 2 or 3 minutes, just until the cheese melts. Watch carefully.

Best served warm. Can be served at room temperature, if served cold, I garnish with a slice of pimento stuffed olive.

If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Cheesy Chicken Breast On Sauteed Mushrooms Vegetables - Cheesy Chicken Breast On Sauteed Mushrooms

Vegetables - Cheesy Chicken Breast On Sauteed Mushrooms
Compute for 4 Servings 4 chicken breast fillets salt and pepper, to taste 1 tbsp. flour 1 large egg, beaten 2 tbsps. bread crumbs 2 large onions, peeled and quartered 1/2 lbs. button mushrooms 3 tbsps. olive oil 1 tbsp. chopped parsley 1/2 lbs. Velveeta cheese 1 cup milk 2 tbsp. butter 1 tbsp. cornstarch Season chicken breast fillets with salt and pepper. Coat with flour, dip in egg, then coat with breadcrumbs. Panfry chicken breasts for about 3-5 minutes on both side, until cooked. Remove from heat and set aside. Slice button mushrooms to roughly
PREVIOUS BOOKS

Vegetables - Mushroom -  Chantarelle Sauce Vegetables - Mushroom - Chantarelle Sauce

Vegetables - Mushroom -  Chantarelle Sauce
1 litre fresh chantarelles, cleaned and diced (about the size of your fingernail) 2 cm bit of a leek, washed and sliced 1 tbsp wheat flour, plain 4 decilitres milk, or cream when celebrating 1/4 tsp ground black pepper 1/2 tsp salt 1/2 tsp sugar Put the mushrooms and leek rings into a skillet, on a high heat. When the mushrooms start to sizzle, turn the heat lower and fry them, mixing occasionally for 5-10 mins, until the excess moisture has evaporated. Sprinkle the mushrooms with the flour and mix. Pour in milk, Mix. Turn the heat very low, just so
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT