Full Online Books
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
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Hilltop's Mushroom Mess
Famous Authors (View All Authors)
Vegetables - Hilltop's Mushroom Mess Post by :petermb Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2737

Click below to download : Vegetables - Hilltop's Mushroom Mess (Format : PDF)

Vegetables - Hilltop's Mushroom Mess

1 medium size basket mushrooms, chopped
1 (8 oz.) Philly cream cheese
1 onion, chopped
1 tbls. garlic
1 tbls. olive oil
1 tbls. each- salt, pepper, parsley flakes and any other seasoning you want to throw in.
2 slices toast

Saute mushrooms and onions in olive oil over medium heat. Add garlic, saute another minute. Add spices and cream cheese. Stir until melted through.

Take the two slices of toast and rub them together over the skillet. You may then spray on some Pam on the top if you wish. Run under the salamander or broiler until golden. Serve with crackers, Trisquits, crudities, anything you want.
If you like this book please share to your friends :

Vegetables - Hometown Mushroom Bake Vegetables - Hometown Mushroom Bake

Vegetables - Hometown Mushroom Bake
Ingredients for 4 Persons: butter for the shape 50 grams sbrinz cheese, grated 100 grams emmental cheese, grated 1/4 cup chopped chives 30 grams butter 2 pcs shallots 2 pcs carrots, diced in small cubes 800 grams assorted fresh mushrooms (button, chanterelles, etc), chopped 1 dl white wine Preheat oven to 430° F.Panfry shallots in butter. Add carrots and cook for 8-10 minutes. Add mushrooms, stir-fry for 4 minutes. Add wine, reduce the liquid to half. In a baking dish, rub butter to prevent sticking. Place the mushroom mix into the dish.

Vegetables - Grilled Stuffed Portobello Mushrooms Vegetables - Grilled Stuffed Portobello Mushrooms

Vegetables - Grilled Stuffed Portobello Mushrooms
2/3 cup chopped plum tomato 1/4 cup (1 ounce) shredded part-skim mozzarella cheese 1 teaspoon olive oil, divided 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary 1/8 teaspoon coarsely ground black pepper 1 clove garlic, crushed 4 (5-inch) portobello mushroom caps 2 tablespoons fresh lemon juice 2 teaspoons low-sodium soy sauce cooking spray 2 teaspoons minced fresh parsley Prepare grill. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper and garlic in a small bowl. Remove brown gills from the underside of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and