Dill Stuffed Mushrooms

18 Comments

 DILL  –  STUFFED  MUSHROOMS

Ingredients:

DILL - STUFFED MUSHROOMS

  • 24 fresh mushrooms (white button)
  • 2 tbsp. sliced green onion
  • 2 tbsp. butter
  • 1/4 c. fine bread crumbs
  • 1 tsp. dried dill weed
  • 1/2 tsp. Worcestershire sauce

Prepare

Remove stems and chop.  Cook stems and onion in butter till tender.  Remove from heat.  Stir in bread crumbs, dill weed, and worcestershire sauce.  Fill mushroom crowns with bread crumb mixture.  Bake on ungreased cookie sheet for 6 – 8 minutes at 425 degrees. 

Mushroom, Onion, and Pepper Saute

2 Comments

MUSHROOM,  ONION  AND  PEPPER  SAUTE

Heat oil in large skillet and saute until vegetables are tender, salt and pepper. Tasty side dish for steaks or hamburgers.

Ingredients:

  • 2 lg. green peppers, seeded and cut  into strips
  • 2 lg. onions, sliced
  • 2 c. fresh mushrooms, sliced
  • 2 tbsp. oil
  • Salt and pepper

Directions:

Heat oil in large skillet and saute until vegetables are tender, salt and pepper.  Tasty side dish for steaks or hamburgers.

Stuffy Rooms or Stuffed Mushrooms

2 Comments

STUFFY  ROOMS  (OR  STUFFED  MUSHROOMS)

Ingredients

  • 1 pkg. of fresh, lg. mushrooms
  • 1 sm. onion
  • 1/4 c. sour cream
  • 1 tbsp. grated Parmesan
  • 1/4 c. seasoned bread crumbs
  • 2 tbsp. margarine

Prepare:

Wash mushrooms and take off stems.  Chop up stems fine, put in sauce pan.  Chop up onion and add to pan.  Add margarine.  cook slowing on low heat 2 min — continue to stir cooking another 3 min or until onions are tender.   remove from heat and Mix in sour cream, Parmesan cheese and bread crumbs.  Place in caps of mushrooms, bake in oven for 8 to 10 min unit the mushroom are done and golden color 

 

Marinated Mushroom and Vegetables

Leave a comment

MARINATED  MUSHROOMS  &  VEGETABLES

Ingredients

  •   2/3 c. vinegar
  • 2/3 c. oil
  • 1/4 c. chopped onion
  • 2 cloves garlic, minced
  • 1 tsp. each:  sugar, salt, basil,  oregano
  • 1/4 tsp. pepper

Prepare

Combine in saucepan, bring to boil.  Simmer, uncovered, 10 minutes.    8 oz. fresh mushrooms, sliced

Add

  • 1 (16 oz.) can carrots, drained
  • 1 (14 oz.) can artichoke hearts, drained and quartered
  • 1 c. ripe pitted olives, halved
  • 1 c. sliced celery
  • 1/4 c. chopped pimiento

Stir to coat, cover and chill several hours.  Drain and serve.  (7 cups)