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Full Online Book HomeLearning KitchenVegetables - Mushroom - Apple Stuffed Mushrooms
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Vegetables - Mushroom -  Apple Stuffed Mushrooms Post by :trippin73 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :738

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

Vegetables - Mushroom - Apple Stuffed Mushrooms

32 large Mushrooms, fresh
Vegetable cooking spray
3 tb Celery; finely chopped
1/2 c Apple; minced
2 tb Fine, dry breadcrumbs
1 tb Parsley, fresh; chopped
2 tb Walnuts; finely chopped, toasted
1 tb Blue cheese; crumbled
2 ts Lemon juice

Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside.

Coat a small skillet with cooking spray; place over medium-high heat until hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or until tender. Combine celery mix, apple and next 5 ingredients in a small bowl; stir well. Spoon 1-1/2 ts apple mix into each reserved mushroom cap. Place mushrooms in a 15x10" jelly roll pan; bake at 350~ for 15 minutes.
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Vegetables - Mushroom -  Baked Mushroom Rice Vegetables - Mushroom - Baked Mushroom Rice

Vegetables - Mushroom -  Baked Mushroom Rice
From From Portland's Palate... A Collection of Recipes from the City of Roses 1 cup rice, uncooked 1/2 cup green onions, sliced, including tops 1 tablespoon butter 1/2 pound fresh mushrooms, thinly sliced 1-1/2 cups chicken broth or stock 1/2 cup dry sherry 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper Preheat oven to 375 degrees. Butter a 7 x 11-inch baking dish and pour in uncooked rice. In a medium saucepan, saute green onions in butter until softened. Add mushrooms and continue to saute until mushrooms are softened. Pour in chicken broth, sherry, salt and pepper. Bring

Vegetables - Mexican -  Veggie Quesadillas Vegetables - Mexican - Veggie Quesadillas

Vegetables - Mexican -  Veggie Quesadillas
2 c broccoli florets 1 1/2 c fat free milk 1/4 c + 2 TBSP flour 1/2 c thawed frozen corn kernels 1/4 c red bell pepper, seeded and chopped 1/4 c coarsely chopped green chilies 1/2 tsp salt 1/8 tsp cayenne pepper 1/4 c chopped cilantro 4 (6 inch) flour tortillas In a large pot of boiling water cook broccoli for 2 minutes and drain. Preheat oven to 425, spray a baking tray with nonstick cooking spray. In a small sauce pan over medium high heat whisk the milk and flour, cook stirring frequently, 4-5 minutes. Stir in the corn,