Easy and Quick Recipes

Ingredients : 1 lb linguine, cooked ala dente,drain 6 tablespoons butter 10 cloves garlic, minced 6 cups mushrooms, sliced 1 teaspoon dried basil 1/4 teaspoon salt pepper 2 tablespoons olive oil 2 tablespoons fresh parsley, chopped parmesan cheese, grated Directions : In a skillet melt 2 tbsp Butter. Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper. Cook until the mushrooms are just tender. Add remaining butter and olive oil. Stir and remove from heat. When Pasta is cooked reheat the sauce add parsley. Mix with Pasta and enjoy.

Ingredients 3 cups  fresh baby spinach 1-3/4 cups  sliced fresh mushrooms 3 green onions, sliced 2 tablespoons  chopped pecans 1-1/2 teaspoons  olive oil 4 boneless skinless chicken breast halves (4 ounces  each ) 1/2 teaspoon  rotisserie chicken seasoning 2 slices reduced-fat provolone cheese, halved Directions In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.  Yield:  4 servings.

Ingredients 2 tablespoons olive oil 12 scallions, including green parts, cut into 1 1/2-inch pieces 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick, or white mushrooms, sliced Salt and pepper 8 eggs 1/2 cup grated Parmesan cheese Directions Preheat oven to 350 degrees. Heat olive oil in a medium ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until the vegetables are very soft, about 15 minutes. (The vegetables start out piled high, but they cook down quickly.) In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper. Pour egg mixture over the vegetables, stir for 2 minutes, then cook for 3 to 4 minutes more. Sprinkle cheese over the frittata, and bake in the oven for 15 minutes.

INGREDIENTS : 12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8 ounce) package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper DIRECTIONS : Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet....