How to Cook Mushrooms

Ingredients

• 4 5" portobello mushroom caps
• 1 garlic clove, crushed
• ⅔ cup chopped plum tomato

• ¼ cup (1 oz.) shredded part-skim mozzarella cheese
• 2 tbsp. fresh lemon juice
• 2 tsp. low-sodium soy sauce
• 2 tsp. minced fresh parsley
• 1 tsp. olive oil, divided
• ½ tsp. finely chopped fresh or ⅛ tsp. dried rosemary
• ⅛ tsp. coarsely ground black pepper
• Cooking spray

Process
Prepare the grill. Take a small bowl and mix cheese, rosemary, tomato, garlic, ½ a teaspoon of oil and garlic in it and set aside. The mushroom caps have brown gills on the underside, remove them with a spoon. Also remove the stems. In another bowl, mix soy sauce, ½ a teaspoon of oil, and juice well.

Apply this mixture on the mushroom caps from both the sides. Now place the mushrooms on a cooking spray-coated grill rack (the stem side of the mushrooms should be down). Grill for about 5 minutes on each side. When done, stuff each mushroom cap with ¼ cup tomato mixture and grill again for 3 minutes per side. Garnish with parsley and serve.

Ingredients

• 1 small onion, cut into very thin wedges
• 1¼ lb boneless beef top sirloin steak, cut ½" thick
• 1¾ cups sliced fresh mushrooms
• ¾ cup beef broth
• 1 tbsp. margarine or butter
• ¼ tsp. garlic pepper seasoning
• Worcestershire sauce

Process
First, cut steak into four serving pieces and sprinkle with garlic pepper. Next, cook the steaks in heated butter over medium heat for about 8-10 minutes, turning just once. Remove from the pan when done. Keep warm. Add beef broth and Worcestershire sauce to the skillet. Cook until bubbly, stirring frequently.

Add onion wedges and sliced mushrooms. Cook this mixture over medium high heat for about 8 minutes until the vegetables are tender and the glaze has reduced by half. Transfer steak to serving plates and drizzle the glaze on top of the pieces.

Ingredients

• 2 cloves garlic, minced
• 1 (8 oz.) package linguini pasta
• 1 (3 oz.) package cream cheese
• ½ lb fresh mushrooms, sliced
• ⅔ cup boiling water
• ½ cup butter
• 2 tbsp. chopped fresh parsley
• 2 tbsp. butter
• ¾ tsp. dried basil

Process
Pour water and a little salt in a large pot and bring to a boil. When the water begins to boil, cook the linguini for about 7 minutes or until tender. While it is cooking, heat 2 tablespoons of butter in a skillet, add in mushrooms, and cook until tender over medium-high heat.

Transfer the mushrooms to a bowl. Now melt ½ butter in the skillet with minced garlic, stir and add in cream cheese. Break the cheese as it melts, then add in basil and parsley, simmer for about 5 minutes. Mix in boiling water until the sauce is completely smooth. When done, add in mushroom and heat thoroughly. Toss with pasta and serve.

Ingredients

• 1 4-oz. can sliced mushrooms
• 1 can cream of vegetable soup
• 3 cups cooked rice
• 2 cups cooked chicken
• ½ cup sour cream
• ¼ cup chopped onion
• 2 tbsp. butter
• 2 tbsp. chopped parsley
• 2 tbsp. sherry
• ½ tsp. paprika

Process
Take a large skillet and melt butter in it. Sauté mushrooms and onions in it along with sour cream, soup, sherry, parsley, and paprika. When slightly heated, add in chicken and heat thoroughly. Serve with rice.