Stuffed Mushrooms
1 pound whole baby bella mushrooms
2 tablespoons butter, melted
1 bunch green onion, chopped
¼ cup shredded Parmesan cheese
2 tablespoons bread crumbs
1 teaspoon lemon juice
¼ teaspoon garlic pepper
Crushed red pepper to taste
Remove stems from mushrooms and set aside. Arrange mushroom caps on micr-
owave safe plate. Finely chop reserved mushroom stems. Combine butter, chopped
mushroom stems, and green onion in a 1 quart microwave safe dish; microwave on
High power for 2 minutes. Add remaining ingredients and mix well. Spoon stuffing
into mushroom caps. Microwave on High power for 4 to 5 minutes, or until mushr-
ooms are tender.
Asiago Red Potatoes
1 ¼ pound red potatoes, peeled and thinly sliced
2 tablespoons all purpose flour
½ teaspoon salt
1 ¼ cups milk
1 tablespoon butter, melted
5 ounces shredded Asiago cheese
Combine potatoes, flour, and salt in a zip top plastic bag; seal bag and shake to
coat potatoes. Transfer potatoes to a lightly greased 2 quart microwave safe
casserole dish. Add milk and butter, stirring well. Cover and microwave on 80%
power for 12 minutes or until potatoes are tender; sprinkle with cheese and
microwave on 80% power for an additional minute or until cheese melts.
Roasted Vegetables Medley
1 cup baby carrots
1 cup sliced yellow squash
1 cup sliced zucchini
½ cup sliced red bell pepper
½ cup thinly sliced onion
1 tablespoon butter
Garlic and herb seasoning to taste
Combine carrots, squash, zucchini, bell pepper, and onion in a 2 quart microwave
safe casserole dish. Dot with butter and sprinkle with seasoning. Cover, and
microwave on High power for 8 minutes or to desired degree of doneness.
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