ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Can I freeze fresh mushrooms

Misc.
A friend gave us some gorgeous huge mushrooms that I would like to stuff for appetizers and then freeze and bake later on if possible. Would the mushrooms not hold up after freezing and then baking? Or should I could the appetizer first then freeze and reheat.
Thanks much in advance.
MsgID: 007628
Shared by: Judy/AZ
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Marvelous Mushroom Soup
  • MARVELOUS MUSHROOM SOUP 1/2 pound fresh mushrooms, sliced 1 large onion, finely chopped 1/2 teaspoon dried tarragon 1/4 teaspoon ground nutmeg 3 tablespoons butter or margarine 1/4 cup all purpose flour 2 cans (14 1/2...
  • Lube Wings and Restaurant-Style Buffalo Chicken Wings
  • LUBE WINGS (HOT AND SPICY) Weekend Quaker Steak & Lube, hot and spicy 7 large chicken wings Louisiana lickers hot sauce* oil (for frying) Fry 7 jumbo wings for 8 minutes. Shake in Lousiana Lickers sauce for 15 se...
  • Sweet Potato Biscuits with Sesame
  • SWEET POTATO BISCUITS WITH SESAME 2 to 3 tbsp. sesame seeds 2 cups all-purpose unbleached flour 1 tbsp. baking powder 1/2 tsp. salt 1 or 2 tsp. sugar, or more if desired 6 tbsp. unsalted butter, chilled 1 cup cooked m...
ADVERTISEMENT
  • Company Crockpot Casserole (chicken and rice)
  • COMPANY CROCKPOT CASSEROLE 1 1/4 cups raw converted rice 1/2 cup butter or margarine, melted 2 1/2 cups chicken broth 3 to 4 cups cut-up, cooked chicken 2 cans (4-oz each) sliced mushrooms, drained 6 tbsp soy sauce 8...
  • Beef Braised with Onions, Garlic, and Bacon
  • BEEF BRAISED WITH ONIONS, GARLIC, AND BACON 2 lb boned chuck or round roast 1/4 lb bacon, cut into slivers 4 medium onions, very thinly sliced 5 garlic cloves, chopped salt and freshly ground black (to taste) Preheat...
  • Stir Fried Spareribs with Green Peppers (Chinese)
  • STIR FRIED SPARERIBS WITH GREEN PEPPERS 3 pounds rack pork ribs, cut lengthwise across bones into halves (bite size) 2 teaspoons cornstarch 2 teaspoons soy sauce (light or dark) 1 teaspoon salt 1 teaspoon sugar 2 tabl...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Can I freeze fresh mushrooms
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!