xiaoxl/recipe_data huggingface dataset:
Frozen Peanut Butter Pie With Candied Bacon


Ingredients:
bacon, sugar, ground cinnamon, unsalted butter, milk, creamy peanut butter, pure vanilla extract, heavy cream

Directions:
Cook bacon (in 2 batches if necessary] in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.
Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize] and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.] Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.
Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.
Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stir.
Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.
Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.
Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.
Saucy Skewered Meat With Cabbage Patties


Ingredients:
tomato ketchup, yellow mustard, soy sauce, potato, milk, salt, cabbage, green peppers, oregano, flaked sea salt, garlic, coarse black pepper, butter

Directions:
Depending on your steak, cut into chunks and leave in a marinade, or use as it is.
Mix the ketchup, mustard and soy sauce together. Thread the meat chunks on the skewers, and drench on both sides in the ketchup mixture.   Cover, and leave for a while in the fridge.
Boil the potato chunks until tender.
In the meantime, slice the cabbage. I used 1 baby cabbage because it is easier to work with, and I used a mandolin to slice it really fine.
Chop 3 tablespoons green pepper finely (about 1/3 pepper].
Drain the potato chunks, add 2 t milk to start with, and mash. Add extra teaspoon milk if too dry.
Mix all the vegetables (including the mash] in a large bowl, and mix in the oregano. Add salt to taste: with sea salt flakes you need less than with fine table salt. Mix in the garlic and pepper.
Whisk the egg briefly and add. Mix until you have a mixture which just hold together. If really too dry, add a teaspoon of milk.
Use a pan, pref non-stick, melt the butter and oil over quite high heat, form 4 large flat patties, and fry. Lower the heat or they will burn.
Once the patties slightly hold their shape (they won't be completely firm], turn over with a large spatula. They should be browned at the edges, but not fried to death. Remove and keep warm.
The meat skewers: heat your grill to high. Take skewers out of the sauce, put on a grid with a pan beneath them, and grill until done. You need to turn them once or twice.
Warm the leftover sauce, and use to spoon over the skewers once done. (Can be done on an outside grill or in a hot oven].
Serve the skewers on the patties, with the patties on a pita bread or toasted panini, or on toasted bread or any bread you like, or even as a kind of hamburger.
To serve as a main dish, add a tomato-cucumber salsa and corn on the cob -- or similar.
Corn Dog Muffins
Category: bread
By TINA3031

An easy way to make the favorite treat from the fair. You can substitute cocktail wieners for hot dogs.

Ingredients:
2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2  eggs
1 ½ cups milk
1 cup grated Cheddar cheese
9  hot dogs, cut in half

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full.  Add 1 hot dog half  to each muffin. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Prep time: 10 mins
Cook time: 14 mins
Total time: 24 mins
Yields: 18 muffins

Calories: 245.5
Fat: 14 g
Saturated fat: 5.6 g
Carbohydrates: 21.4 g
Sugars: 6.3 g
Dietary fiber: 0.2 g
Protein: 8.3 g
Cholesterol: 44.7 mg
Sodium: 806.4 mg
Grilled Leg of Lamb Steaks
Category: meat-and-poultry
By nichole

This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.

Ingredients:
4  bone-in lamb steaks
¼ cup olive oil
4 large cloves garlic, minced
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

Directions:
Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 4 steaks

Calories: 327.3
Fat: 21.9 g
Saturated fat: 5.3 g
Carbohydrates: 1.7 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 29.6 g
Cholesterol: 92.9 mg
Sodium: 112.1 mg
The Best Pumpkin Bread
Category: bread
By Syd

This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.

Ingredients:
1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4  eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans. Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans. Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 3 7x3-inch loaves

Calories: 231.8
Fat: 10.3 g
Saturated fat: 1.5 g
Carbohydrates: 32.4 g
Sugars: 17.4 g
Dietary fiber: 1.2 g
Protein: 3.1 g
Cholesterol: 31 mg
Sodium: 305.3 mg
Chef John's Deviled Shrimp Ragu
Category: seafood
By Chef John

This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.

Ingredients:
½ pound raw shrimp, peeled and deveined - shells reserved
1  bay leaf
1 pinch smoked paprika
1 cup water
½  lemon, juiced
¼ cup ketchup
1 tablespoon brown sugar
½ teaspoon ground dried chipotle pepper
½ teaspoon smoked paprika
1 clove garlic, minced
salt to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons vegetable oil
1 tablespoon cold unsalted butter
1 tablespoon minced fresh chives

Directions:
Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes. Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl. Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside. Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet. Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened. Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 146.4
Fat: 8.6 g
Saturated fat: 2.8 g
Carbohydrates: 8.2 g
Sugars: 6.9 g
Dietary fiber: 0.2 g
Protein: 9.7 g
Cholesterol: 93.9 mg
Sodium: 269.7 mg
Cider Vinegar Chicken


Ingredients:
olive oil, chicken breast halves, black pepper, onion, fresh thyme leaves, honey, garlic cloves, apple cider vinegar, apple cider vinegar, chicken broth, unsalted butter

Directions:
Preheat a large skillet over medium-high heat.
Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.
Brown the chicken on both sides, 3 minutes per side.
Remove and reserve the meat, covered with foil.
Add another tablespoon of the olive oil, and then add the onions, garlic, thyme and honey.
Season with salt and pepper and cook, stirring frequently for 7-8 minutes.
You want the onions to get really brown and caramelized.
Add ½ cup of the cider vinegar and the stock.
Turn up the heat to high and bring up to a simmer.
Once at a simmer, return the chicken to the pan.
Cook the chicken in the sauce for about 10 minutes, flipping halfway through the cooking time.
Pineapple-Coconut Ice Pops
Category: desserts
By Diana Moutsopoulos

All fruit and no added sugar in these ice pops means they make a healthier summer treat for kids and adults alike!

Ingredients:
1 cup chopped pineapple
½ cup full-fat Greek yogurt
⅓ cup coconut milk
½ teaspoon vanilla extract  (Optional)

Directions:
Combine pineapple, yogurt, coconut milk, and vanilla in a blender and blend until smooth. Pour into ice pop molds and freeze until completely frozen, 4 to 6 hours.

Prep time: 5 mins
Total time: 4 hrs 5 mins
Yields: 6 ice pops

Calories: 61.2
Fat: 4.4 g
Saturated fat: 3.2 g
Carbohydrates: 4.7 g
Sugars: 3.4 g
Dietary fiber: 0.5 g
Protein: 1.4 g
Cholesterol: 3.8 mg
Sodium: 12.8 mg
Brandy Nut Brie


Ingredients:
brown sugar, pecans, cashews, brandy

Directions:
Combine brown sugar, pecans, and brandy.  Set aside.
Score top of the cheese and place on an oven proof platter.
Bake at 400 for 4 - 5 minutes, until cheese is softened.
Mound sugar mixture over cheese.
Bake 2 to 3 minutes more until sugar is melted.
Serve with crackers.
Note:  I use my toaster oven to cook this.  I have seen this recipe done up on a larger wheel of brie -- the sauce just needs to be adjusted.
Down Home Banana Bread Pudding


Ingredients:
eggs, milk, brown sugar, nutmeg, cinnamon, vanilla extract, bananas, lemon peel

Directions:
Whisk eggs, milk, sugar, nutmeg, cinnamon, and vanilla extract.
Add bread and let stand for 5 minutes.
Stir in the bananas.
Grease a 1 1/2-quart casserole.
Add the bread mixture.
Place the dish in a larger baking pan and add hot water until it reaches 1 1/2 inches up the sides of the inside pan.
Bake at 350°F for 50 minutes.
Remove the casserole from the water and allow to cool on a wire rack for 10 to 15 minutes.
Sprinkle with lemon peel.
Broiled Grapefruit
Category: side-dish
By LAURA_G123

Sweeten up your morning with this nifty way to prepare grapefruit! This is the only way my mother could convince me to eat my grapefruit, and I still eat it this way.

Ingredients:
4  grapefruit
1 tablespoon ground cinnamon
1 tablespoon white sugar
4 teaspoons butter

Directions:
Preheat your oven's broiler. Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time. Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet. Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 8 servings

Calories: 86.1
Fat: 2 g
Saturated fat: 1.3 g
Carbohydrates: 17.3 g
Sugars: 12.6 g
Dietary fiber: 2.5 g
Protein: 1.1 g
Cholesterol: 5.4 mg
Sodium: 14.5 mg
Mrs. Fields Cinnamon Sugar Cookies


Ingredients:
white sugar, ground cinnamon, all-purpose flour, baking soda, salt, dark brown sugar, white sugar, salted butter, eggs, pure vanilla extract

Directions:
Preheat oven to 300 degrees.
In a small bowl, combine sugar and cinnamon for topping. Set aside.
In a medium bowl combine flour, soda and salt. Mix well with a whire whisk and set aside.
In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add the eggs and vanilla extract. Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined. Do not overmix.
Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping.
Place onto ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes.  Immediately transfer cookies with a spatula to a cool, flat surface.
Happy Chicken Sticks


Ingredients:
boneless skinless chicken breasts, olive oil, lemon juice

Directions:
Soak 16 wooden skewers is a bowl of water for 30 minutes to prevent them from burning. While soaking, cut each chicken breast lengthwise into four strips and thread each one onto a skewer.
Combine olive oil, lemon juice, and seasoning in a small bowl then brush the chicken with this mixture.
Heat a griddle pan to med-high heat. Cook chicken skewers for 3 minutes each side until golden and cooked through until no trace of pink inside.
You can serve these with satay sauce, or any kind of sauce you'd like. These are great for appetizers too.
Chuck's Super Burgers


Ingredients:
mayonnaise, sour cream, honey, garlic clove, scallion, bacon, onions, iceberg lettuce, tomatoes, ground beef, onion, garlic clove, Worcestershire sauce, capers, raclette cheese

Directions:
For the ranch dressing:
In a medium bowl, whisk together all the mayonnaise, sour cream, lemon juice, honey, garlic and scallions. Season with salt and pepper. Set aside.
For the toppings:
Heat a pan over medium heat. When warm, add the bacon and cook until slightly crispy, about 5 minutes. Remove from the pan and set aside on paper towels to drain some of the excess oil. In the same pan, add the slices of onion and cook until caramelized, about 20 minutes.
Preheat the oven to 350 degrees F.
For the patties:
Combine the beef, veal, onions, garlic, Worcestershire sauce, 1/4 cup ranch dressing, capers, and chile flakes in a large bowl and mix well with your hands until blended thoroughly. Form into palm-shaped patties. Place 2 to 3 pieces of cubed cheese in the center of every patty and form the meat around the cubes so that they are entirely covered and in the center of each patty.
In a large pan, heat the vegetable oil over high heat. Sear both sides of the patties until brown, about 2 minutes per side. Top with the slices of cheese. Continue cooking in the oven until the cheese melts from the center of the patty, about 10 minutes. To serve: Place the patties on the warmed buns and assemble with desired toppings.
Cook's Note:
The ranch dressing keeps in the refrigerator for 3 days in an airtight container.
Bacon, Cheddar and Spinach Strata
Category: breakfast-and-brunch
By Chef John

Even with just one layer of filling in the middle of this strata, you'll be looking at a gorgeous casserole which should thoroughly impress your brunch guests . . . bottomless Mimosas or no.

Ingredients:
1 tablespoon bacon grease
1 (1 pound) loaf day-old bread, cubed
12 large eggs
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
2 ½ cups heavy cream
1 pound sliced bacon, cut crosswise into 1/2-inch strips
1 pound fresh spinach, wilted, squeezed dry
12 ounces shredded extra-sharp Cheddar cheese, divided

Directions:
Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat. Place bread cubes in a large mixing bowl. Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly. Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid. Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking. Preheat oven to 350 degrees F (175 degrees C). Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 535.4
Fat: 39.9 g
Saturated fat: 20 g
Carbohydrates: 23.5 g
Sugars: 2.2 g
Dietary fiber: 1.8 g
Protein: 21.8 g
Cholesterol: 267.7 mg
Sodium: 1168.5 mg
Warm Mediterranean Bean Salad


Ingredients:
butter, butter, red pesto sauce, prosciutto, ham, radishes, cherry tomatoes, basil leaves, parmesan cheese, rocket

Directions:
Boil or steam the beans.
Heat the butter on medium heat and saute the beans for 5 minutes until slightly browned.
Turn off the heat, add the pesto and saute for 1 more minute.
Divide between plates and garnish with the rest of the ingredients, sprinkle with black pepper.
Edamame, Quinoa, and Shiitake Mushroom Salad


Ingredients:
fresh lime juice, low sodium soy sauce, olive oil, honey, hot chili sauce, salt, quinoa, edamame, red bell pepper

Directions:
Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes.
Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender.
Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.
Pumpkin Muffins with Streusel Topping
Category: bread
By BRETTNSHARA

This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.

Ingredients:
2 ½ cups all-purpose flour
½ cup rolled oats
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups pumpkin puree
1 cup brown sugar
1 cup white sugar
⅔ cup vegetable oil
½ cup applesauce
3  eggs
1 teaspoon vanilla extract
¼ cup raisins  (Optional)
¼ cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons rolled oats
2 tablespoons all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners. Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins. Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly. Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 1/2 dozen muffins

Calories: 291.5
Fat: 10.7 g
Saturated fat: 2.4 g
Carbohydrates: 46.6 g
Sugars: 28.8 g
Dietary fiber: 1.6 g
Protein: 3.7 g
Cholesterol: 34.4 mg
Sodium: 371.5 mg
Chipotle Pork Naanwich
Category: main-dish
By Babbs

I created this while trying to use up leftovers. It is made with pork cutlets, but any meat would be good. Use any toppings you would like.

Ingredients:
3 tablespoons mayonnaise
1  canned chipotle pepper, diced
3  cooked pork cutlets
3  naan breads
2 tablespoons water
3 slices Gouda cheese
¾ cup shredded lettuce
3  green onions, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine mayonnaise with diced chipotle pepper in a small bowl; mix well to make chipotle mayonnaise. Place pork cutlets and naan bread on separate baking sheets. Sprinkle water over naan bread. Heat pork cutlets in the preheated oven until warmed through, about 5 minutes. Top each cutlet with 1 slice of cheese and continue to heat until cheese is melted, about 5 minutes. Remove from oven. Warm naan in the preheated oven until softened, about 5 minutes. Remove from oven. Spread chipotle mayonnaise over each naan bread; place a pork cutlet on top. Top with shredded lettuce and green onions; fold sides of naan over pork.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 servings

Calories: 571.2
Fat: 25.1 g
Saturated fat: 7.7 g
Carbohydrates: 46.9 g
Sugars: 3.4 g
Dietary fiber: 8.7 g
Protein: 39.4 g
Cholesterol: 108.5 mg
Sodium: 690.7 mg
Crab & Fresh Basil Stuffed Mushrooms


Ingredients:
monterey jack cheese, kosher salt, green onions, fresh basil, Tabasco sauce, dry white wine, fresh lemon juice, garlic clove, egg, fresh crabmeat, button mushrooms

Directions:
Combine cheese, breadcrumbs, salt, green onions and basil in a medium mixing bowl.
Combine Tabasco sauce, wine, lemon juice, garlic and egg in a separate bowl. Add to the breadcrumb mixture; Add crab meat to bread crumb mixture and fold until blended; Refrigerate for at least an hour, or overnight.
Pre-heat the oven to 400° degrees F.
Remove mushroom stems out of the caps. Take a small handful of stuffing in your palm and mold into a round ball (wet hands will keep it from sticking]. Place stuffing firmly inside the mushroom cap, being careful not to break the mushroom. Place stuffed mushrooms on an oiled cookie sheet about a half inch apart. (At this point, the mushrooms can be refrigerated and baked later].
Bake for 15 – 20 minutes or until the stuffing is lightly browned and serve. They can also be reheated if not served immediately.