Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large baking pan mix the olive oil #1, vinegar, garlic powder, thyme, salt and pepper.
2. 3340341 Upgrade to a paid membership 77077 to unlock all instructions 82461
3. 7008264 Upgrade to a paid membership 9833 to unlock all instructions 86800
4. 4956385 Upgrade to a paid membership 94502 to unlock all instructions 59402
5. 949593 Upgrade to a paid membership 62300 to unlock all instructions 9664
6. 4208319 Upgrade to a paid membership 84298 to unlock all instructions 23669
7. 6291913 Upgrade to a paid membership 8199 to unlock all instructions 71517
8. 1576629 Upgrade to a paid membership 41595 to unlock all instructions 49420
9. 7858762 Upgrade to a paid membership 7055 to unlock all instructions 88650
10. 9890980 Upgrade to a paid membership 34697 to unlock all instructions 39457
11. 1916014 Upgrade to a paid membership 94418 to unlock all instructions 1769
12. 7769949 Upgrade to a paid membership 1804 to unlock all instructions 75647

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 5505920 Upgrade to a paid membership 10497 to unlock all instructions 67268
3. 6068216 Upgrade to a paid membership 90997 to unlock all instructions 55988

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large baking pan mix the olive oil #1, vinegar, garlic powder, thyme, salt and pepper.
2. Wash the mushrooms and remove the stems. If you peel a few pieces away from the caps it will help the marinade penetrate faster.
3. Place the mushrooms capside down into the marinade and let sit while you prepare the rest of the ingredients.
4. In a skillet over medium high heat, add the onion with olive oil #2 and saute until tender.
5. Add mushroom stem and peppers, cook for about three minutes.
6. Then add the spinach and cook until it wilts.
7. Remove the mushrooms from the marinade, and place on cookie sheet lined with foil.
8. Add cheddar cheese and the cooked veggies to the marinade bowl and mix.
9. Place filling equally among the caps.
10. Bake at 450 for 10-12 minutes until cheese oozes and toppings are brown.
11. Serve on your favorite bun.