Creamy wild mushroom soup with Shiitake mushrooms.
16 oz cont. whole mushrooms 1 T. olive oil 2 T. minced garlic 1(8 oz) pkg cream cheese 1/4 cup shredded Mozzarella 1/4 tsp pepper 1/4 tsp onion powder 1/4 tsp chili powder Preheat oven to 350. break off and chop stems. Heat oil in skillet over medium heat. Add garlic and stems to the skillet. Fry 2-3 min. In separate bowl, add cream cheese, Mozarella, pepper, onion powder, chili powder. Add garlic and mushroom stems, blend. Fill cap with stuffing. Arrange on cookie sheet. Bake 20 min.
Gordon Ramsey's baked courgette & wild mushroom risotto
Stuffed mushrooms. Saute Jimmy Dean Hot (or regular if you dont like spice) sausage along with the chopped up stems from the mushrooms, mix with cream cheese (almost a whole stick/small tub) and fill the caps and bake for about 20 minutes at 350 F. If you have a small rack to cook them on, the better as it lets the juices drain off so your mushrooms don't get soggy. EASY!