Barbecued Chilli And Cheese Mushrooms Recipes

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GARLIC MUSHROOM GRILLED CHEESE



Garlic mushroom grilled cheese image

Garlic butter fried mushrooms and aged cheddar cheese make this mushroom grilled cheese the ultimate easy lunch or dinner recipe.

Provided by Alida Ryder

Categories     Lunch     Sandwich

Time 30m

Number Of Ingredients 12

1 tbsp olive oil
250 g (½lb) mushrooms (sliced )
2 tbsp butter
2 garlic cloves (crushed)
½ tsp chilli flakes
1 tsp dried oregano
1 tsp lemon juice
salt and pepper (to taste )
8 slices sourdough bread
1 cup mozzarella cheese (grated )
1 cup mature or sharp cheddar cheese (grated )
butter

Steps:

  • Heat a large frying pan over medium-high heat. Add the butter to the pan then add the mushrooms.
  • Allow the mushrooms to fry until golden brown then add the garlic, chilli and oregano. Allow to cook for another minute then season with salt, pepper and lemon juice. Remove from the heat and set aside.
  • To assemble the sandwiches, mix the mozzarella with the cheddar. Divide the cheese between four slices of bread. Top with mushrooms and sandwich with the remaining slices of bread. Generously butter both sides of the sandwich .
  • Preheat a non-stick pan over medium heat. Add the sandwiches and cook until the cheese has melted and the sandwiches are golden brown and crisp on both sides.
  • Remove from the pan, slice and serve.

Nutrition Facts : Calories 328 kcal, Carbohydrate 34 g, Protein 24 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 649 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CHEESE AND CHILE-STUFFED MUSHROOMS



Cheese and Chile-Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

3 cloves garlic, minced
1/2 cup wheat germ
1/4 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1 1/4 cups shredded part-skim mozzarella cheese (about 6 ounces)
1/3 cup reduced-fat sour cream or nonfat Greek yogurt
1 red jalapeno pepper, seeded and diced (optional)
Olive oil cooking spray
4 medium portobello mushrooms
1 tablespoon unsalted butter
4 scallions, sliced
1 poblano or Anaheim chile pepper, seeded and coarsely chopped

Steps:

  • Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
  • Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
  • Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.

MUSHROOM GRUYERE GRILLED CHEESE



Mushroom Gruyere Grilled Cheese image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 sandwiches

Number Of Ingredients 19

1/2 cup robiola fresca cheese, at room temperature (substitute cream cheese if unavailable)
1/2 tablespoon lemon zest
1 teaspoon chopped fresh rosemary
1/2 teaspoon white truffle oil
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 pounds mixed wild and cultivated mushrooms, trimmed and thickly sliced
Kosher salt and freshly ground black pepper
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
4 slices pan de mie or French Pullman bread, cut 3/4-inch thick
1 stick (8 tablespoons) European-style butter, at room temperature
4 thin slices Gruyere
4 thin slices fontina
4 tablespoons chopped fresh herbs (parsley, tarragon, chives and chervil)
Coarse sea salt

Steps:

  • For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.
  • For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.
  • Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.
  • Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature.
  • For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.
  • Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.
  • Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side.
  • Cut the sandwiches in half diagonally and serve hot.

GRILLED CHEESE AND MUSHROOM SANDWICH



Grilled Cheese and Mushroom Sandwich image

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
8 tablespoons butter, softened, divided
4 large portobello mushroom caps, gills removed and sliced
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
2 teaspoons minced fresh thyme

Steps:

  • In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

BARBECUE CHILI BISCUIT CASSEROLE



Barbecue Chili Biscuit Casserole image

Sometimes you just don't have time to make chili and biscuits. This casserole combines barbecue chili and refrigerated biscuits in one dish to make dinner extra easy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 cup chopped onions
1 medium red bell pepper, chopped (1 cup)
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 cup barbecue sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 tablespoon chili powder
1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Southern Recipe biscuits (8 biscuits)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in tomatoes, kidney beans, barbecue sauce, taco seasoning mix and chili powder. Heat to boiling, stirring frequently. Separate dough into 8 biscuits. Transfer beef mixture to baking dish; top with biscuits.
  • Bake 25 to 30 minutes or until biscuits are thoroughly baked and golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Garnish with green onions.

Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 50 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 22 g, TransFat 0 g

CHEESE & GARLIC-FILLED MUSHROOMS



Cheese & garlic-filled mushrooms image

Fabulous when served with summery cocktails

Provided by Good Food team

Categories     Buffet, Canapes, Dinner

Time 20m

Number Of Ingredients 7

250g small mushroom
50g butter
2 garlic cloves , finely chopped
1large slice white bread
4 tbsp finely grated parmesan (or vegetarian alternative)
3 tbsp chopped chive
olive oil

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.
  • Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.
  • Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.

Nutrition Facts : Calories 110 calories, Fat 10 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.25 milligram of sodium

QUICK BBQ GARLIC MUSHROOMS



Quick BBQ Garlic Mushrooms image

This is a technique I came up with quite accidentally and it's not so much the ingredients listed below that matter but the technique that gives a quick way to cook mushrooms on a barbecue or in a pan that have that nice moist texture throughout just like they were slowly cooked in an oven. I'm sure all the lovely stuffed garlic mushroom recipes on 'zaar will work well this way!

Provided by Peter J

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

8 mushroom caps
10 garlic cloves, crushed
2 teaspoons extra virgin olive oil

Steps:

  • For the mushrooms field mushrooms are best but make sure they are nice and round in shape rather than flat. Remove the stems.
  • Stuff the mushrooms full of garlic, don't be scared because anyone that doesn't like you with garlic breath probably didn't like you to begin with!
  • Drizzle some olive oil over each mushroom.
  • Place on a lightly oiled barbecue plate at medium temperature for a minute or two with the cup of the mushroom facing up. Check occasionally and cook until it is lightly browned on the bottom.
  • Flip the mushroom over and cook a further two minutes on the other side.
  • After two minutes flip again, scooping any lost garlic back into the cup of the mushroom (very important!).
  • Now use a pair of tongs and tap each mushroom lightly in around ten places around the outside area. This is the trick and you should see the juices rising to the top and is what gives a juicy rather than dry flavor.
  • Cook around another five minutes depending on barbecue temperature. Sometimes I like to turn the plate off at this point and leave for slowly cook for around ten minutes instead.

Nutrition Facts : Calories 39, Fat 2.4, SaturatedFat 0.3, Sodium 3.1, Carbohydrate 3.6, Fiber 0.5, Sugar 0.8, Protein 1.6

BARBECUED BEEF CHILI



Barbecued Beef Chili image

Served with a hot loaf of bread and a side salad, this slow-cooker chili makes a hearty meal. The recipe was inspired by two friends when we were talking about food at a potluck barbecue. -Phyllis Shyan, Elgin, Illinois

Provided by Taste of Home

Categories     Lunch

Time 6h10m

Yield 12 servings (3 qt.).

Number Of Ingredients 18

7 teaspoons chili powder
1 tablespoon garlic powder
2 teaspoons celery seed
1 teaspoon coarsely ground pepper
1/4 to 1/2 teaspoon cayenne pepper
1 fresh beef brisket (3 to 4 pounds)
1 medium green pepper, chopped
1 small onion, chopped
1 bottle (12 ounces) chili sauce
1 cup ketchup
1/2 cup barbecue sauce
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon ground mustard
1 can (16 ounces) hot chili beans, undrained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Optional toppings: Shredded cheddar cheese, chopped white onion and sliced jalapeno peppers

Steps:

  • Combine the first five ingredients; rub over brisket. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender., Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos. Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 302 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 1037mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 5g fiber), Protein 28g protein.

GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER



Grilled Mushrooms Stuffed with Basil and Blue Cheese Butter image

This is simply mushrooms stuffed with the same blue cheese butter recipe I usually use to top grilled steak or burgers!

Provided by BudsGurls

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (6 ounce) package button mushrooms, stemmed
1 tablespoon olive oil, or as needed
⅓ cup crumbled blue cheese
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
  • Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 2.2 g, Cholesterol 23.7 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 6.2 g, Sodium 239.1 mg, Sugar 0.8 g

BLACK BEAN CHILI WITH MUSHROOMS



Black Bean Chili With Mushrooms image

Mushrooms and black beans are the perfect pairing for a hearty weeknight chili with a kick of heat from a fresh jalapeño. Seared minced mushrooms add a depth of flavor that balances an easy homemade chili spice mix of mild chile, warm cinnamon and smoky chipotle. If you'd like, you can substitute 1 1/2 cups of the broth for 1 1/2 cups of Mexican lager.

Provided by Jocelyn Ramirez

Categories     dinner, weeknight, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 pound cremini or portobello mushrooms, or both, minced (see Tip)
1/3 cup neutral oil, such as grapeseed
Salt and black pepper
1 medium yellow onion, finely chopped
2 red bell peppers, finely chopped
1 jalapeño, minced
3 garlic cloves, minced
1 teaspoon ground mild chile, such as chile California
3/4 teaspoon chipotle powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon, preferably Ceylon
3 tablespoons tomato paste
2 (14.5-ounce) cans diced tomatoes
2 (15-ounce) cans black beans, rinsed and drained
3 1/2 cups vegetable broth or water
1 tablespoon raw or turbinado sugar
1 ounce dried porcini mushrooms, torn into bite-size pieces (optional)
Sour cream (plant-based if you'd like) and torn cilantro leaves, for serving

Steps:

  • Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
  • Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
  • Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.

CREAMY BARBECUE CHICKEN WITH MUSHROOMS



Creamy Barbecue Chicken with Mushrooms image

Bring your barbecue to the next level with our Creamy Barbecue Chicken with Mushrooms recipe. Sour cream adds to this scrumptious dish's comfort food appeal.

Provided by My Food and Family

Categories     Home

Time 32m

Yield Makes 4 servings.

Number Of Ingredients 7

2 Tbsp. butter or margarine, divided
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (8 oz.) mushrooms, sliced
1 small onion, sliced, separated into rings
3/4 cup sour cream
2 Tbsp. KRAFT Original Barbecue Sauce
1 tsp. chopped fresh parsley

Steps:

  • Melt 1 Tbsp. of the butter in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until cooked through (165ºF). Remove chicken from skillet to serving platter, reserving drippings in skillet; cover chicken to keep warm.
  • Add remaining 1 Tbsp. butter, the mushrooms and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Reduce heat to low.
  • Stir in sour cream and barbecue sauce until well blended; cook 2 min. or until heated through, stirring occasionally. Spoon over the chicken; sprinkle with parsley.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

BARBECUED CHILLI AND CHEESE MUSHROOMS



Barbecued Chilli and Cheese Mushrooms image

A very simple way to serve mushrooms. Friends of ours make these all the time and I tell you, even if you don't like hot chilli, I think you might be surprised how nice they are when you try one.

Provided by Susie T

Categories     Vegetable

Time 20m

Yield 20 large mushrooms

Number Of Ingredients 4

20 large mushrooms
6 preserved green chilies
1 cup grated tasty cheese
salt (optional)

Steps:

  • Chop chillies finely and sprinkle a little on each mushroom.
  • Sprinkle cheese on top just enough to cover mushroom.
  • Sprinkle a little salt if desired.
  • Place on the barbie until tender and cheese is melted.
  • Can also be place in a moderate oven until cooked.

Nutrition Facts : Calories 37.1, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.9, Sodium 43.1, Carbohydrate 2.1, Fiber 0.4, Sugar 1.1, Protein 2.6

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THE BEST GRILLED PORTOBELLO MUSHROOM BURGER - SKINNYTASTE
2013-07-01 Instructions. In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
From skinnytaste.com


GRILLED MUSHROOMS STUFFED CHEESE AND CHILLI STOCK PHOTO …
Cette recette, trouvée récemment, m'a permis le 24 décembre de faire une entrée rafraîchissante et délicieuse, elle est simple à faire.
From pinterest.com


GRILLED MUSHROOMS - DINNER AT THE ZOO
2019-05-07 Place the skewers on the grill. Cook for 4-5 minutes per side or until mushrooms are tender and browned. Place the butter and garlic in a small bowl. Microwave in 30 second increments or until butter is melted. Stir in the parsley and salt and pepper to taste. Brush the garlic butter over the mushrooms, then serve.
From dinneratthezoo.com


BEST EVER MEATY MUSHROOM CHILI - HOUSE OF NASH EATS
2018-01-25 Add the onion, pepper, garlic, and jalapeno to the bacon fat in the skillet or dutch oven and cook over medium heat, stirring occasionally, until the onions soften and begin to turn translucent, about 5 minutes. Stir in the seasonings and spices until evenly distributed. Return the meat and mushrooms back to the dutch oven (if using) or ...
From houseofnasheats.com


GARLIC CHILLI MUSHROOM FRY-UP - IRENA MACRI | FOOD FIT FOR LIFE
2018-02-07 Cook the mushrooms over medium-high heat for 10 minutes, stirring a few times along the way. Add half of he butter half way through. After 10 minutes, add the lemon zest, the rest of the butter, enoki mushrooms and garlic. I recommend to move the mushrooms already in the pan to the sides and free up the middle for the enoki mushrooms so they ...
From irenamacri.com


BARBECUED BEEF WITH SMOKY CAPSICUM SAUCE | ALLRECIPES.COOKING
2019-08-28 Pinch of dried red chilli flakes; 2 tbsp red wine vinegar; Salt & freshly ground black pepper; The instruction how to make Barbecued beef with smoky capsicum sauce. To make the smoky capsicum sauce, preheat a barbecue grill or chargrill pan on high. Add the capsicums and cook, turning occasionally, for 10 minutes or until charred and blistered ...
From allrecipes.cooking


BARBECUED CHICKEN, MUSHROOM & CHEDDAR PASTRIES - TEATIME …
2021-10-03 Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and water until combined. Place puff pastry on a lightly floured surface. Using a rolling pin, roll out puff pastry sheet to a 13×9-inch rectangle. Brush puff pastry lightly with egg mixture. Spread mushrooms over pastry.
From teatimemagazine.com


CHILLI MUSHROOM RECIPE | SPICENSWEET
2021-02-21 Wash the mushroom properly to remove any soil. Heat ½ tsp of oil in a pan. Cook the whole mushroom on high flame for 2 mins with stirring continuously. Season with salt and pepper. Take out in a plate. Let it cool. Coat the mushroom with 1 tsp of corn flour. Mix properly. In a small bowl mix 1 tsp of corn flour in 1 tbsp of water.
From spicensweet.com


BBQ HALLOUMI RECIPES | BBC GOOD FOOD
Spiced halloumi & pineapple burger with zingy slaw. 43 ratings. Pack four of your 5-a-day into these tasty veggie burgers with barbecued halloumi. Wrap in lettuce cups instead of buns for a healthy, low-calorie option.
From bbcgoodfood.com


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