Time 25m Number Of Ingredients 8 Steps:
Preheat the oven to 200C/Gas 6/fan oven 180C. In a large bowl, mix together the mustard, oil, Worcestershire sauce and garlic, then season with salt and freshly ground black pepper. Add the mushrooms to the mixture and toss well to coat them evenly. (You can do this ahead and let them marinate while you prepare the rest of the meal.) Place them stalk-side up in a roasting tin and sprinkle over the paprika. Bake for 8-10 minutes. Divide the salad leaves between four serving plates. Put two mushrooms on each plate and spoon over the juices. Serve straight away, with French or crusty bread.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Melt the butter in a saucepan, and saute the mushrooms for 2 minutes. Add the flour, cook for a minute and slowly add the remaining ingredients, stirring continuously until the mixture boils. Simmer for 2 minutes. Pile on top of the hot toast, and serve immediately garnished with parsley.
Time 45m Yield 48 approx., 12 serving(s) Number Of Ingredients 14 Steps:
Clean mushrooms, remove stems and place in a 13 X 9" baking dish. Place in the baking dish as tightly as you can, because they will slightly shrink when cooked. I use the small to medium mushrooms. Drain crabmeat and flake. Set aside. In a non stick skillet, cook onions, bell pepper and celery in the butter until the onions are slightly golden. Add milk and cracker crumbs and cook until thickened. It is at this point that you want your mixture to be like a thick batter. Add more cracker crumbs if needed. Remove from heat and add the beaten eggs, salt, pepper, cayenne pepper, mustard and crabmeat. Mix well. Spoon the crab mixture into the mushroom caps until you’ve used it all. Bake at 400 degrees until the peaks of the crab mixture is golden brown. Add shredded cheese, as much as you like and bake a little longer until the cheese is melted. You can also use mozzerella, but Monterrey Jack has a bit more flavor. Best served hot or warm, but quite tasty cold too.
Time 25m Yield 20 Number Of Ingredients 7 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with foil. Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended. Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese. Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.
