Wash mushrooms well. Remove stems (save them for a casserole dish) and trim under edges of mushroom caps so they will hold plenty of filling. Combine cheese, butter and garlic. Set mushroom caps (top side down) on broiler pan or shallow baking pan and spoon ..

Remove stems from mushrooms; reserve caps. In bowl, combine oil and garlic; add mushroom caps. Gently toss to coat. Remove mushrooms with slotted spoon; place mushroom caps on piece of heavy-duty foil. Seal edges tightly. Grill at side of roast over ..

1. In a 10- to 12-inch frying pan over high heat, stir oil, garlic, and mushrooms until garlic is limp, about 2 minutes. Add sherry and chili flakes; cover and simmer over medium-high heat, stirring occasionally, until most of the liquid is evaporated and ..

Melt 100 g/4 oz of the butter in a frying pan. Add the mushrooms and fry quickly until just tender. Stir in the garlic, salt and freshly ground black pepper. Divide between 6 small ovenproof dishes. Divide the remaining butter into 6 portions and place one in ..

Place margarine, cornstarch, salt, oregano, mushrooms and garlic in 1-quart casserole. Cover tightly and microwave on high (100%) 1 minute; stir. Cover and microwave until hot, 1 minute longer. Sprinkle with

1. Place margarine, cornstarch and salt in 1-quart casserole; add mushrooms and garlic. 2. Cover tightly and microwave on high 3 to 4 minutes, stirring after 2 minutes, until hot. Sprinkle with

Peel the mushrooms or wipe them. Cut off the stalks and chop finely. Put the oil in a small bowl and cook for 30 seconds. Add the garlic and cook for 1 minute. Mix the garlic with the mushroom stalks, herbs and bread, mashing it to a paste. Divide the filling ..