Sentences with phrase «use mushroom caps»

Use mushroom caps and zucchini rounds instead of dough for a fresh spin on pizza night.

Not exact matches

Preparation: Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed.

This stuffed mushrooms recipe uses white button mushroom caps stuffed with a mixture of cream cheese, garlic, parmesan cheese, cooked mushroom stems and chopped green onions.

Portobello pizza is an unconventional take on a traditional pizza — instead of the usual flour - based crust it uses a large portobello mushroom cap as a pizza base.

The using a wet cloth, wipe the mushroom caps clean.

Wash the mushrooms and use a spoon to remove the gills from the cap (optional step).

Use remaining 1 cup queso to stuff mushrooms, you may need less depending on how many mushroom caps you have and how much you fill them.

Using a little spoon, fill each mushroom cap with a generous amount of stuffing.

Using portobello mushroom caps for a pizza crust, these pizzas are quick and easy to make, low carb and ready in less than 10 minutes!»

Ingredients: 1/4 cup semi-pearled farro 1/4 cup raw pepitas (aka pumpkin seeds) 1/2 red onion, sliced crosswise into 1/4 - inch rounds 1 large Portobello mushroom cap, stem and dark gills removed (Just use a spoon to scrape out the gills.)

Using a teaspoon measure, stuff each mushroom cap with a heaping mound of the bread crumb filling.

Season with salt and then evenly distribute the hummus mixture over the fish or into the inside of the portobellos using a spoon to smooth it out, covering the entire fish or filling the mushroom caps to the brim.

1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan

It's like you came into my house, opened up my refrigerator door, and discovered the 2 large Portobello mushroom caps that need to be used TONIGHT.

If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the perfectly balanced soy - based glaze.

Using teaspoon, fill each mushroom cap with filling mixture and return back to oven and broil for about 5 minutes until mushroom caps are golden brown.

Meanwhile, use a spoon or sharp knife to scrape gills from mushroom caps; discard gills.

Slice the leftover mushroom caps and use in a stir - fry or soup, or chop them to add to the mushroom filling in Porcini Ravioli (page 211).

Instead of eating slice after slice of homemade pizza, when I'm making pizzas for my family I use portabello mushroom caps as mini pizzas.

She also used to prepare these enormous, juicy and cheesy stuffed mushroom caps when guests were coming over.

I used up what I had like large portobello mushroom caps, red onion, spinach, and some parsley.

15 oz beef broth (homemade is best, or else organic salt free from carton in the store) 1/4 c red wine (optional — use beef broth instead; any table wine that tastes good will do, we used Merlot) 2 cup sliced Portobello mushroom caps 1/4 cup organic butter 1 Tbsp organic butter 2 Tbsp red onion, finely diced 2 cloves garlic, chopped 1 tsp dried thyme 1 bay leaf 1/4 tsp sea salt (to taste) 1/2 tsp fresh black pepper (to taste) 1 1/2 tsp arrowroot 1 Tbsp water

Here's the trick to the mushrooms: Using the top of a glass bottle without the cap, dip the top into water then into cocoa powder.