RANCH MUSHROOMS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I got this ranch mushrooms recipe from my sister-in-law, and it has become a family favorite. The mushrooms don't last long once people know I've made them. —Jackie McGee, Byron, Minnesota
Provided by Taste of Home
Categories Appetizers
Total Time 03 hours 10 minutes
Prep Time 10 minutes
Cook Time 03 hours 00 minutes
Yield 4 cups.
Number Of Ingredients 4
Steps:
- Place mushrooms in a 4- or 5-qt. slow cooker. In a small bowl, whisk butter and ranch mix; pour over mushrooms. Cook, covered, on low until mushrooms are tender, about 3 hours. Serve with a slotted spoon. If desired, sprinkle with dill., Freeze option: Freeze mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 21 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 47mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
CAN DOGS EAT MUSHROOMS? 7 EDIBLE MUSHROOMS + 3 BEST RE…
Provided by Dr. Suzi Beber
Number Of Ingredients 5
Steps:
- Remove base from mushrooms and gently rinse them.
- Heat oil in a large pan.
- Add mushrooms and gently cook until tender, no more than five minutes.
- Add sea salt, turmeric and kelp and gently combine with mushrooms.
- Cool and serve.
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- Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool.Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.Pour in wine to deglaze pan, allow liquid to evaporate.Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
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RANCH MUSHROOMS RECIPE: HOW TO MAKE IT - TASTE OF HOME
I got this ranch mushrooms recipe from my sister-in-law, and it has become a family favorite. The mushrooms don't last long once people know I've made them. —Jackie McGee, Byron, Minnesota
From tasteofhome.com
Reviews 5
Total Time 03 hours 10 minutes
Category Appetizers
Calories 21 calories per serving
From tasteofhome.com
Reviews 5
Total Time 03 hours 10 minutes
Category Appetizers
Calories 21 calories per serving
- Place mushrooms in a 4- or 5-qt. slow cooker. In a small bowl, whisk butter and ranch mix; pour over mushrooms. Cook, covered, on low until mushrooms are tender, about 3 hours. Serve with a slotted spoon. If desired, sprinkle with dill., Freeze option: Freeze mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth or water if necessary.
See details
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Few things in life give me more joy than this. A mushroom cap stuffed with a glorious mixture and baked until golden brown and sizzling.
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Reviews 5
Total Time 55 minutes
Category appetizers, main dish
From thepioneerwoman.com
Reviews 5
Total Time 55 minutes
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- Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool.Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.Pour in wine to deglaze pan, allow liquid to evaporate.Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
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