What can I do with these mushrooms?

15 to 20 sm. fresh mushrooms
1 pkg. (3 oz.) cream cheese, softened
3 tbsp. fine dry bread crumbs
2 tbsp. finely chopped fresh parsley
2 tsp. grated onion
¼ tsp. paprika
¼ tsp. salt

Remove mushroom stems to form caps; reserve stems for soups or sauces. In medium bowl mix cream cheese, bread crumbs, parsley, onion, paprika and salt. Fill each mushroom cap with cream cheese mixture. Place on baking sheet. Broil 5 to 10 minutes or until brown. Makes 15 to 20 mushrooms.

I think I took this one from Cooks.com. It is a good one

I made these for our office Christmas luncheon and everyone loved them! It calls for canned mushrooms but I am sure fresh would work fine too. It’s very easy.

http://www.southernliving.com/food/entertaining/appetizer-recipes-00400000052549/page9.html

I also like Beef Stroganoff. I use ground beef to make it fast but you can be a purist and use sirloin or chuck. I couldn’t find a recipe I approved of on the internet but if you want I am compiling my recipes and I’ll type mine up to send you if you like. I make this dish a lot!

Simple is good. Just sauteing them and serving as a side dish would be nice.
http://allrecipes.com/recipe/easy-portobello-mushroom-saute/detail.aspx

Get a dehydrator and slice and dry some.

How nice to have a ton of mushrooms! Do you grow your own?
I like them sauteed with butter, garlic, a bit of chopped parsley, salt and pepper on toast. Fast and delicious.

Oh, and using a fried portobello instead of meat as a hamburger, with cheese and what ever condiments you like, is great. I’ve seen recipes that suggest taking the gills out first, but I don’t.

@Aethelflaed That sounds like the kit I got from Mushroom Adventure (half portobelloa and half while button). I started it on 12/27 and today, 1/14, the portobellos are 3½ inches, 80 mm in diameter. The white buttons are only 25 mm 1 inch. I can’t wait to harvest!

Make cream of mushroom soup. Love it!

Mushroom and cheese omelets.

Hot and Sour Soup (I just made this soup a few days ago, but I increased the vinegar from 2 to 4 Tablespoons, it’s super-yummy and you can use any kind of mushrooms you like).

I also add about a cup of sauteed (until just staring to brown) schrooms into my baked macaroni and cheese, right before I bake it, like This Classic Mac and Cheese

Cream of Mushroom Soup (this is so much better than the canned stuff).

Mushroom Stroganoff

Mushroom Wine Sauce for beef

White Wine Mushroom Sauce for chicken

Tomato and Mozarella Stuffed Mushrooms

Shrimp Stuffed Mushrooms

Panini with Sauteed Mushrooms and Gruyere Cheese

Tapas-style Spanish Garlic Mushrooms

Tom Kha Gai (Thai coconut, chicken and mushroom soup)

Mushroom and Sundried Tomato Omlet with Tomato Basil Sauce

Vegetarian Mushroom Burgers