xiaoxl/recipe_data huggingface dataset:
Spring Pasta Salad With Asparagus, Tomato and Mozzarella


Ingredients:
asparagus, salt, penne pasta, fresh mozzarella cheese, scallion, cherry tomatoes, extra virgin olive oil, lemon, juice and zest of, pine nuts, fresh basil leaf

Directions:
Put up a large pot of salted water for cooking the pasta and bring it to a boil.
Add the asparagus and blanch it until just tender, about 3 minutes.
Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite]. Run the pasta under cold water and drain very well.
In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
Note:  Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.
Garbanzo-Raisin Cake


Ingredients:
garbanzo beans, skim milk, vanilla extract, sugar, baking powder, ground cinnamon, lemon peel, raisins, cream of tartar, sugar, ground cinnamon

Directions:
Preheat oven to 350 degrees.
Lightly oil an 8 inch square baking pan or spray with a nonstick cooking spray.
In a blender container, combine beans, one of the egg whites, milk, vanilla, sugar, baking powder, cinnamon, and lemon peel. Blend until smooth. Spoon into a large bowl. Add raisins.
Place remaining 2 egg whites and cream of tartar in a deep bowl. Beat on  medium speed of an electric mixer until foamy. Beat on high speed until egg whites are stiff. Gently fold into bean mixture. Spoon into prepared pan. Combine sugar and cinnamon and sprinkle evenly over cake.
Bake 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack.
Cut into squares to serve. Refrigerate leftovers.
Shrimp and Corn Chowder (Rachael Ray)


Ingredients:
olive oil, minced garlic cloves, medium shrimp, zucchini, red bell pepper, mushroom, vegetable broth, corn, fresh thyme leave

Directions:
Heat 2 T of olive oil in a soup pot, add zucchini, garlic and bell pepper, season with salt and pepper and cook for 5 minutes. Stir in the broth and simmer for 15 minutes; add the corn, mushrooms and thyme during the last 5 minutes of cooking.
Meanwhile, toss the shrimp with 1 tablespoon olive oil and season with about a tsp of Greek Seasoning. Cook in a frying pan for approximately 3 minutes, turning once; shrimp will should be opaque when done. Stir hot shrimp into the soup and serve.
Almond French Toast


Ingredients:
eggs, half-and-half cream, flour, salt, baking powder, vanilla, butter, confectioners' sugar

Directions:
Place the almonds in a small saucepan; toss occasionally until lightly browned (about 5-8 minutes] careful not to overbrown; set aside.
In a large bowl, whisk together eggs, half and half or milk (if using] flour, salt, baking powder, almond extract and vanilla.
Soak the bread slices in the egg mixture until soaked.
Place in a shallow glass dish.
Cover with plastic wrap and refrigerate the bread slices for about 1 hour.
Heat the oil and butter in a skillet (I do this on my large electric frypan].
Doing one slice at a time, press one side of the soaked bread slice into the toasted almonds to coat.
Fry the bread slices on both sides until golden.
Sprinkle with confectioners sugar if desired.
Patrick's Sausage Gravy


Ingredients:
chicken broth, heavy whipping cream, chicken bouillon granule, white pepper, Wondra Flour, butter, salt

Directions:
In a large no-stick skillet, melt the butter over medium heat and make a roux by adding the Wondra flour and whisking constantly.
As soon as the roux begins to start turning color (about 1-2 minutes], whisk in the chicken broth and then all other ingredients. Bring to a boil until the gravy thickens (it should do this very quickly], then remove from the heat. Add in the cooked sausage and stir.
If the gravy is too thin, sprinkle in a little more Wondra flour and re-whisk over heat. If it comes out too thick, just add more chicken broth over heat and whisk until desired thickness is achieved.
NOTE: It's okay to use whole milk or half-and-half if you have no heavy cream on hand -- it will come out just fine.
Mechoul - Marinated Lamb Backstraps


Ingredients:
lamb backstrap, cumin, sweet paprika, salt, garlic, coriander leaves, flat leaf parsley, lemon juice, olive oil

Directions:
Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
Refrigerate for at least 1 hour.
Grill to medium rare on the bbq.
Don't forget the minted yogurt.
Calamata Couscous


Ingredients:
low sodium chicken broth, couscous, garlic, onion, provolone cheese, olive oil, fresh parsley, salt, pepper

Directions:
Heat chicken broth in a microwave safe dish on high for about 2 minutes or til boiling.
Remove from microwave and add couscous. Cover with plastic wrap and let sit for 5 minutes.
In the mean time, saute garlic and onion in a small skillet with the olive oil. Saute a few minutes til softened. Add salt & pepper to taste.
Combine the sauteed onions and garlic and all the remaining ingredients with the couscous. Stir together and serve warm.
Pasta Omelette


Ingredients:
olive oil, garlic clove, cooked pasta, eggs, milk, fresh parsley, cheddar cheese

Directions:
Heat  the oil in a small frying pan and fry the garlic and pasta for 2-3 mins until heated through.
Beat together the eggs, milk, parsley and a little seasoning. Pour over the pasta and cook gently for 3-4 mins until the egg is almost set on top.
Sprinkle the cheese over and place under a hot grill for 2-3 mins until golden and bubbly.
How to Make Thick Rich Greek Yogurt


Ingredients:
yogurt, milk

Directions:
In a sauce pan heat milk to 110 degrees. Have oven preheating to 110 degrees at the same time.
When milk is heated add yogurt and whisk well.
Cover mixture and place into a second container, cover that as well, or wrap with a towel . Turn oven OFF and place covered mixture in and allow to sit for 8 to 10 hours.
After 8 to 10 hours remove from oven.
Place strainer over a saucepan and pour in yogurt -- as it is in the strainer and over a saucepan place in fridge and allow to strain for several hours. When done transfer to bowl ,stir and serve.
Suggestion: A great way to serve this is with a dollop of honey and some finely chopped walnuts.
Carrot, Raisin Fiber Muffins (Amish Friendship Starter)


Ingredients:
egg, buttermilk, sweet potato, vanilla, oats, salt, artificial sweetener, brown sugar, flour, baking soda, carrot, raisins, walnuts

Directions:
Beat together wet ingredients (starter through vanilla] until just mixed.
Add remaining dry ingredients (cereal through baking soda] and stir until just mixed (batter should be a little lumpy].
Stir in carrots, raisins and nuts but do NOT over-mix.
Fill greased muffin tins 2/3 full and bake 20 minutes at 375 degrees.
If not done, cook 5 minutes more and check again.
Self-Rising Flour Substitute


Ingredients:
all-purpose flour, baking powder, salt

Directions:
Mix all together., Store in air-tight container.
Chicken, Risoni and Lemon Soup


Ingredients:
garlic clove, chicken thigh fillets, water, lemon rind, lemon juice, fresh parsley leaves, parmesan cheese

Directions:
Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
Remove the chicken and shred and set aside.
Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
Divide between bowls and sprinkle with grated parmesan.
Tropical Seafood Kebabs


Ingredients:
lemon juice, soy sauce, olive oil, brown sugar, ground cinnamon, cayenne, sea scallops, melon, pineapple chunk, avocado

Directions:
In large bowl or Ziploc plastic bag combine the fruit juices, soy, oil, sugar, rind, cinnamon, and cayenne (if using]; add the shrimp, scallops, melon, and pineapple.
Cover (or Ziploc] and marinate in refrigerator for at least 4 hours.
Soak bamboo skewers in water for 5-10 minutes.
Place shrimp, scallops, melon, pineapple, and avocado on skewers.
Grill or broil for 3 to 6 minutes or until shrimp are pink and scallops are opaque (be careful not to overcook!], basting frequently with marinade.
Makes 6-8 skewers, serving 2-4 (depending on how hungry you are].
Pepped up Egg Salad


Ingredients:
green pepper, onion, celery ribs, carrot, dill pickle, Dijon mustard, salt, pepper, curry powder, paprika, parsley, mayonnaise, light mayonnaise

Directions:
Peel cooled hard-boiled eggs and chop them. Place the chopped eggs in a large mixing bowl.
Add all remaining ingredients to mixing bowl and stir well.  Chill and serve in pitas/rolls or on beds of lettuce.
Inside-Out Spicy Tuna and Avocado Sushi
Category: seafood
By yellowpairs ♥

Super easy and super delicious! Once you master the art of rolling, I guarantee you will never want to go out and pay top dollar for your sushi fix again! Depending on how big you roll your sushi, you may need more or less sushi rice. Serve with soy sauce and wasabi paste.

Ingredients:
⅓ cup Japanese sushi-style rice
⅓ cup water
2 ¼ teaspoons rice vinegar
2 ¼ teaspoons white sugar
1 teaspoon salt
4 ounces sashimi-grade yellowfin tuna, cut into small chunks
⅓ cup mayonnaise
3 tablespoons chile oil, or more to taste
1 tablespoon sesame oil
1 tablespoon sriracha sauce
1  green onion, diced
3 sheets nori, cut in half
½ small ripe avocado, thinly sliced
¼  English cucumber, cut into matchsticks

Directions:
Rinse rice in a strainer until water runs clear. Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry. Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture. Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks. Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.

Prep time: 30 mins
Cook time: 26 mins
Total time: 56 mins
Yields: 6 rolls

Calories: 748.8
Fat: 59.4 g
Saturated fat: 8.7 g
Carbohydrates: 38.6 g
Sugars: 6.3 g
Dietary fiber: 4.4 g
Protein: 17.2 g
Cholesterol: 39.4 mg
Sodium: 1718.2 mg
Classic Sidecar


Ingredients:
cognac, Cointreau liqueur, fresh lemon juice

Directions:
Combine all ingredient in a cocktail shaker and shake., Strain mixture into a stemmed cocktail glass with a sugared rim.
Pineapple Fried Rice


Ingredients:
eggs, brown rice, lime, brown sugar, green onions, pineapple, celery, soy sauce, oyster sauce, sugar, garlic powder, white pepper, salt

Directions:
Cut onion into slices then chop into small squares.  Fry on small saucepan in 1 tablespoon butter for 15 minutes on low heat until onions turn light brown, stirring occasionally to avoid burning.
Add brown sugar and dash of pepper and dried oregano (if you have it], and let sit for another 5 minutes before turning off heat.
In a wok or large skillet, add 1 tablespoon oil until it lightly smokes before adding the eggs and chopped green onions.  Scramble the eggs.
Add pineapple, oyster sauce, garlic powder (I didn't have any fresh garlic on hand].  Add diced chicken (or pretty much any meat of your choice] and stir evenly.
Add rice, sugar, soy sauce (I use the Maggi Seasoning brand that comes in a square bottle - much cheaper at Asian markets, as opposed to buying it at American chains e.g. Vons or Ralphs, where they jack the price up almost double].
Now add in the caramelized onions you've prepared in the separate saucepan and mix it thoroughly into your rice and squeeze the lime, then mix.
Add celery (I tend to add it toward the end to keep its crispness]
Add white pepper and salt to taste. I didn't add much salt because I figured the soy sauce and oyster sauce would be enough.  Enjoy!
Old-Fashioned Swiss Steak


Ingredients:
top round steaks, flour, salt, pepper, garlic powder, yellow onion, fresh mushrooms, stewed tomatoes, beef broth

Directions:
Cut meat into 4 pieces. Pound steak lightly with a meat mallet.
Mix together flour, salt, pepper and garlic powder.  Coat meat with flour mixture.
Heat oil in a large pan with a lid.  Add meat and cook until well browned; remove from pan.
Add mushrooms and onions to pan and sauté until golden.  Return meat to pan and add tomatoes and broth.  Cover pan and simmer gently until meat is very tender, about 1 hour.  Serve over rice or mashed potatoes.
Vegan Lemon-Poppy Seed Muffins
Category: bread
By Yoly

The optional addition of a ripe banana makes these muffins very moist and sweet. With or without the banana these muffins are delicious. Plus they're vegan!

Ingredients:
½ cup white sugar
¼ cup fresh squeezed lemon juice
2 ½ tablespoons vegetable oil
1 tablespoon lemon zest
2 teaspoons lemon extract
½ cup coconut milk beverage (such as Silk®)
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup mashed banana  (Optional)
2 tablespoons poppy seeds
½ cup confectioners' sugar
1 tablespoon fresh squeezed lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners. Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes. Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 9 muffins

Calories: 178.4
Fat: 5.1 g
Saturated fat: 1 g
Carbohydrates: 31.7 g
Sugars: 19.1 g
Dietary fiber: 0.8 g
Protein: 1.9 g
Sodium: 218.7 mg
Easy Indian Butter Chicken
Category: world-cuisine
By mn

This is a recipe I have perfected over the years and passed onto many others.  The sauce is perfect when creamy and not too thick or too thin.  The level of salt and spices can be suited to your taste.  Garam and tandoori masala can be found in the ethnic aisle of your grocery store.

Ingredients:
1 cup butter, divided
1  onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Directions:
Preheat oven to 375  degrees F (190 degrees C). Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 879.9
Fat: 82.3 g
Saturated fat: 48.4 g
Carbohydrates: 12.8 g
Sugars: 4.6 g
Dietary fiber: 2.6 g
Protein: 26.4 g
Cholesterol: 302.9 mg
Sodium: 1461 mg
Sausage Pecan Morning Casserole


Ingredients:
eggs, milk, half-and-half, vanilla, ground nutmeg, ground cinnamon, brown sugar, butter, maple syrup, pecans

Directions:
Prepare a 13-by-9-inch glass baking pan with nonstick spray.  Cube raisin bread and put in the baking dish.
Brown sausage; drain and cut into bite-sized pieces.  Mix with bread in the baking dish.
In a large mixing bowl, beat eggs, milk, half-and-half, vanilla, nutmeg and cinnamon until blended.  Pour over bread and sausage.  Cover with plastic wrap and refrigerate for 8 hours or overnight.
Heat oven to 375 degrees.  Combine brown sugar, butter, syrup and pecans.  Spoon by teaspoonfuls over casserole.  Bake uncovered for 35 to 40 minutes, or until knife inserted in center comes out clean.  Serve warm.
Caldo De Peixe (Cape Verde Islands) Fish Soup


Ingredients:
white potatoes, sweet potatoes, fresh parsley, green bell pepper, red bell pepper, onions, tomatoes, scallions, water

Directions:
In a medium kettle, boil both white and sweet potatoes, about 15 minutes.
In a large kettle, gently saute chopped onions,red and green peppers and tomatoes in oil.
Next add fish cut into small pieces to the kettle and saute.
Add partly cooked white and sweet potatoes, along with enough cooking water to simmer the soup.
Simmer until potatoes and fish are done.
Add chopped parsley and chopped scallions to the kettle.
Light Cream Biscuits


Ingredients:
self-rising flour, half-and-half

Directions:
Preheat oven to 500 degrees F.
Mix flour with half-and-half until combined. The mixture will be sticky, which is normal.
Turn out dough onto a heavily-floured surface. Fold dough over on itself, dusting with flour as needed to keep it from sticking. Knead several times in this manner.
Roll dough out into a 1/2 inch thick sheet. Use 3 inch ring mold to cut circles out of the dough. Place on baking sheet covered with non-stick cooking spray.
Bake for 8 minutes or until golden brown. Serve while hot with butter or honey.
Lemon Blueberry Cake
Category: desserts
By Kamill

This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind.

Ingredients:
1 (16.25 ounce) package white cake mix
1 ¼ cups water
3  egg whites
⅓ cup vegetable oil
2 teaspoons lemon extract
1 cup cold heavy whipping cream
1 (8 ounce) package cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
⅓ cup blueberry pie filling

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans. Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely. Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator. Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture. Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 419.4
Fat: 24.1 g
Saturated fat: 10.1 g
Carbohydrates: 46.8 g
Sugars: 36.3 g
Dietary fiber: 0.5 g
Protein: 4.5 g
Cholesterol: 47.7 mg
Sodium: 333.2 mg
Chocolate Sponge Cake Muffins
Category: bread
By Cheerios

A chocolate muffin with a sponge cake texture that goes well for brunch or dessert with a nice chocolaty flavor.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
4  eggs
1 cup chocolate milk
1 cup white sugar
1 cup finely shredded coconut
1 cup quick-cooking oats
¼ cup chocolate chips, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin. Mix flour, baking powder, and baking soda together in a small bowl. Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy, about 3 minutes. Add chocolate milk, sugar, coconut, and oats; beat until thoroughly combined, about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter. Scoop batter into muffin cups, filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin. Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven and allow to cool, about 25 minutes, before transferring to a serving plate.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 dozen

Calories: 254.7
Fat: 8.7 g
Saturated fat: 5.9 g
Carbohydrates: 40 g
Sugars: 21.4 g
Dietary fiber: 2.7 g
Protein: 5.9 g
Cholesterol: 63.7 mg
Sodium: 134.1 mg
BLT Dip


Ingredients:
mayonnaise, sour cream, bacon, tomatoes

Directions:
Mix all ingredients together until well combined., Chill for an hour or so., Serve with crackers, chips, toast quarters or raw veggies.
Albers Sweet Corn Muffins


Ingredients:
all-purpose flour, granulated sugar, yellow cornmeal, baking powder, salt, milk, eggs, butter, margarine

Directions:
Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.
Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.
Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.
Add liquid mixture to flour mixture; stir until just blended.
Pour into prepared muffin cups filling 2/3 full.
Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!
If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.
For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.
Liquid Cement


Ingredients:
sugar, lemon juice

Directions:
Place the un-jelled mixture in a saucepan., Add 1/2 cup sugar., Bring to a boil, stirring constantly., Then add 1/2 cup of lemon juice and 1/2 cup liquid pectin., Return the mixture to a boil., Boil for 4 minutes only., Pour into freshly washed & sterilized hot jars., Seal with lid or wax.
Mushroom Rice Pilaf


Ingredients:
long grain rice, butter, beef broth, mushroom pieces

Directions:
Pre heat oven to 350°F Brown rice in butter and pour into a casserole dish., Add additional ingredients and cover., Bake for 1 hour or until rice is tender.
Stuffed Mushrooms - Ww Style


Ingredients:
"mushroom caps"

Directions:
Unwrap cheeses and place in microwave for 30sec to minute to soften.
Combine together crumbs, mushroom stems and cheese.
Take spoonfuls and fill mushroom caps. Place mushroom caps filling side up on UNGREASED cookie sheet.
Cook 20 min at 400 degrees Farenheit or until stuffing is lightly browned on top.
Let cool, then serve. Mushrooms will be juicy.