Sentences with phrase «with mushroom caps»

Thoroughly combine the marinade with the mushroom caps.

An electrician could hook that up for you and the nature's head comes with a flexible hose that could come up and out the roof of the van with a mushroom cap top.

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.

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.

Fill each mushroom cap with the stuffing.

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.

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.

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 mushroom cap is smothered in a yummy tomato sauce and topped with fresh mozarella cheese, fresh basil leaves and fresh cherry tomatoes, then baked in the oven until the mushroom becomes soft and the cheese melts into a hot gooey deliciousness!

Filed under Featured, Kristianne Hannemann, Recipes, Side Dishes · Tagged with appetizer, easy, goat cheese, healthy, herbs, lunch, Magic Bullet, mushroom, mushroom caps, recipe, recipes, vegetarian

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.

Soak your portobello caps in World Harbors Teriyaki Sauce and Marinade, smoke and reverse sear the mushrooms, toast your buns, paint «em with the teriyaki wasabi aioli and enjoy a Meatless Monday on whatever day it is.

Portobello mushroom caps, marinated in World Harbors teriyaki sauce and marinade, grilled and slapped on a toasted bun with some harvarti cheese and a wasabi aioli

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

With a teaspoon press the stuffing lightly into the mushroom caps.

Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caMushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, camushrooms, stemmed, caps sliced

Top with remaining shredded cheese, ~ 1 TB cheese per mushroom cap.

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).

Remove mixture from heat and stuff each mushroom cap generously with mixture.

In a large bowl, toss mushroom caps with oil.

I forgot to mention to coat the mushroom caps with the olive oil!

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.

The lasagna mushroom caps are seasoned with Italian spices (basil and oregano) and the spinach ricotta cream is flavored with garlic.

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.

Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid.

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

We're finishing it off with portobello mushroom cap burgers tonight for dinner.

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.

Clean one portobello mushroom cap, and place it in the pan, being sure to coat it thoroughly with marinade.

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.

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

Mushroom caps are the perfect blank canvas to fill with just about anything.

Divide spinach mixture between two mushroom caps and top with crumbled cheese.

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).

In this recipe the mushroom caps are filled with a creamy spinach and artichoke mixture and then topped with a crunchy almond flour topping.

Stuff the mushroom caps with the mixture from the skillet, distributing evenly.

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.

Wipe the mushroom caps clean with a damp paper towel and place round side down on the prepared baking sheet and set aside.

Almond crusted tilapia or portobello mushroom caps with roasted potatoes and asparagus as the main.

Start with a carrot and date stuffed Belgium endive with goat cheese and walnuts, flakey almond crusted, Mediterranean tilapia or portobello mushroom caps with roasted fingerling potatoes and asparagus as the main, and finish with creamy cardamom, rose, coconut milk, + chia pots de crème.

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.

Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly.

Carefully remove stems from PORTOBELLO MUSHROOM CAPS; wipe mushrooms clean with a paper towel; cut into 1» slices; set aside

Fill the mushroom caps with that delicious filling, set them on a pretty platter, and watch as your guests enjoy every last one.

Place the mushroom caps on a lined or lightly greased baking sheet and brush them with the oil / sauce mixture.

Thoroughly wash the mushrooms, pat dry and cut the stem off flush with the cap.