Sentences with phrase «of your mushroom caps»

Coarsely chop three - quarters of mushroom caps and put in food processor.

While that's roasting, peel the mushrooms by pulling from the lip of the mushroom cap to the center - I talk more about this method in my battered mushrooms recipe post.

Take stems out of mushroom caps and chop finely.

Brush the tops of the mushroom caps with some of the marinade left in the bowl and place tops down in the basket (or directly on the grill grate).

The meringue is then placed in a pastry bag and piped into shapes of mushroom caps and stems.

Simply slice it off the base of the mushroom cap and discard.

What I would do for one of those mushroom caps!

Remove the stem and wipe the top and sides of each mushroom cap with a damp paper towel to brush off any dirt.

Goombas have large faces that occupy most of their mushroom caps, while their stems attach their heads to their feet.

Not exact matches

But they bake up into tender, deeply chocolaty muffins, with broad, puffy mushroom caps and chunks of semi-sweet chocolate sticking out of them and feature somewhat crackly tops.

Simply bake mushroom caps and zucchini rounds in the oven for 10 to 15 minutes, then top each with a teaspoon of sauce and a pinch of cheese.

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

Probably the most common generalized term that you will hear for crimini mushrooms is the term «button mushrooms» since the top portion or «cap» of these mushrooms is shaped like a hemisphere or rounded button.

Came across this on stumble upon, I made a big dish of it the other day and have been taking it to work with me as lunch, so yummy yummy, cant wait to try some of your other reciepes, especially the mediteranian mushroom caps, gonna do them for fathers day!

Place the mushroom caps with the bottoms (the open side) face up, and lightly brush each with the rest of the coconut oil.

Slice any capped mushrooms and cut the rest of the mushrooms in halves or quarters, into 1/2 ″ -1 ″ pieces.

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.

The large meaty caps of the portobello mushroom have just the resistant bite you're looking for when subbing for steak on skewers or for fajitas or just cooking it up alone like a steak.

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.

Breadcrumbs, clams and three types of cheese are baked into white mushroom caps in this clone of a top pick from Olive Garden's appetizer menu.

But I also have berbere, dragonfruit powder, reishi mushroom slices, fennel infused salt, cornflowers and tiny caps of blue magik spirulina.

Fill each mushroom cap with about a tablespoonful of the sausage mixture, and don't worry if the filling piles up and overflows a bit.

Throw a chunk of apple wood on the coals and place the mushroom caps on the side with no coals and close the lid

A far cry from the standard grilled - mushroom - cap - as - burger, these ultra-savory portobello patties get a further umami boost from garlic and steak sauce — a perfect match for a flavorful topping of melted blue cheese and tangy caramelized red onions.

Brush it over the bottom of the 3 portobello mushroom caps and arrange them oil side down on the prepared baking sheet.

If you've never had Candy Cap mushrooms, you are missing out on one of the most captivating ingredients around.

If the undersides of the caps have a yellowish - brown tinge to them, the mushrooms are over-ripe.

Trim the stalk down so it is level with the rest of the mushroom, stick a small knife through the cap of each mushroom 3 - 4 times, don't go mad just prick through to let the juices run out when they are baking and place gill side up in a baking tray (no need to oil or line).

Spoon about 1 tablespoon of sausage mixture into each mushroom cap.

Take a toothpick and spear through a half of a cherry tomato, then through bacon, through a slice of portobello mushroom, then cap it with the other half of the cherry tomato.

Our mushrooms were huge, two Portobello caps were enough for both of us.

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

Mushrooms with larger caps — portobellos, cremini — are some of the most popular options for the grill.

Clean the portobello mushroom caps, brush the exterior with olive oil and season the inside of the mushroom with salt and pepper.

Stuffed with creamy cannellini beans, wilted spinach, and a touch of prosciutto, these meaty portobello mushroom caps are finished with a crisp topping of golden panko breadcrumbs.

The giant mushroom caps are filled with a salad of brown rice, peppers, onions, tomatoes and feta cheese.

She's got them rested on top of a portabella mushroom cap, and served up with a side of broccoli, so this is not only a beefy meal, it's also vegetable centric.

Just say no, and sandwich your meat in a lettuce leaf, portobello mushroom caps, or toasted sheets of nori instead.

1 quart kombu dashi 2 dried shiitake mushroom caps 1 tablespoon dried wakame 2 scallions 1/2 teaspoon sesame oil pinch of Kosher salt and a splash of sake (optional) 3 tablespoons shiro miso paste

After the caps are grilled, place a spoonful of hummus on top of cap, garnish with parsley, sautéed mushroom stems and red pepper.

4 large portobello mushroom caps (5 to 6 inches across) 2 tablespoons olive oil, plus more to oil the pan 1 tablespoon Japanese soy sauce (shoyu or tamari) 2 teaspoons balsamic vinegar Salt and freshly ground pepper, to taste 4 slices focaccia or other bread 4 tablespoons dressing of your choice Lettuce, tomato slices, avocado slices (optional)

1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions

Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4 cup organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo

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

These are veggie burgers even carnivores will love, with two grilled portobello mushroom caps stacked on top of each other, sandwiching a surprise cheese 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.

Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper

Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..

4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro

8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated