Mushroom Mountain Recipes

JO'S MOUNTAIN MUSH

Jo's Mountain Mush image

A jumbled, filling breakfast created when I was camping in Montana. Originally the hot dogs were roasted over a fire while the potato pieces were foil wrapped and roasted in the embers and then added into a pan of beans. However, it works equally well when cooked in a kitchen! Serve with crusty bread on the side and fresh shredded cheese on top.

Provided by Jo Rayner

Categories Breakfast and Brunch Potatoes

Time 25m

Yield 6

Number Of Ingredients 5

Ingredients

8 beef frankfurters
3 red potatoes, cubed
2 (15 ounce) cans baked beans
salt and pepper to taste
1 teaspoon hot pepper sauce, or to taste

Steps:

Coat a large skillet with non-stick cooking spray. Cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. Remove and set aside.
Spray the skillet again, return to heat and add the potatoes. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally.
When the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. Season with salt, pepper and hot sauce. Heat until warmed through.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 49.6 g, Cholesterol 40.3 mg, Fat 23.1 g, Fiber 7.3 g, Protein 17.2 g, SaturatedFat 9 g, Sodium 1374.1 mg, Sugar 15 g

MUSHROOM MOUNTAIN

Mushroom Mountain image

Source unknown, recipe was passed on to me years ago by a friend. It is full of flavour , easy to prepare, frequently used for Sunday breakfast, everybody loves it.

Provided by Frank Hasieber

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 large brown button mushrooms (3 or 4 inches)
1 tablespoon butter
knorr aromat seasoning (if unavailable use garlic salt , onion salt, and msg) or maggi fondor seasoning (if unavailable use garlic salt , onion salt, and msg)
lemon pepper
dried oregano
250 g low fat cottage cheese, creamed with
1 dash oregano, added
8 slices bacon, chopped fine
1 small onion, finely chopped
lemon pepper
fondor seasoning or aromat seasoning
250 g cheese, grated (gouda, cheddar or similar)
4 slices toast

Steps:

Rinse and pat dry mushrooms, remove stalks, put upside down on baking tray or ovenproof dish and season.
Put a little butter on each and cook at 220°C/ 450°F in oven for 10-15 minutes.
Fry the bacon and onion then mix with the cottage cheese and season to taste.
Place each mushroom on a slice of buttered toast, gills up and fill with the cottage cheese mixture forming a mound (the mountain!). Cover with the grated cheese, dust with cayenne pepper or paprika and place under the grill (broiler) till cheese is golden and bubbly. Serve as is or with a salad.

Nutrition Facts : Calories 620.1, Fat 42.2, SaturatedFat 19.6, Cholesterol 104.2, Sodium 1455.9, Carbohydrate 29, Fiber 1.2, Sugar 1.7, Protein 30.2

PERFECT CRAB-STUFFED MUSHROOMS

Perfect Crab-Stuffed Mushrooms image

These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Provided by Lisa Felton Nash

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g

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