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. 7171881 Upgrade to a paid membership 2024 to unlock all instructions 26446
3. 3070090 Upgrade to a paid membership 92150 to unlock all instructions 61660
4. 878426 Upgrade to a paid membership 42580 to unlock all instructions 1472
5. 388042 Upgrade to a paid membership 69649 to unlock all instructions 63439
6. 6035200 Upgrade to a paid membership 1705 to unlock all instructions 16685
7. 8659565 Upgrade to a paid membership 13056 to unlock all instructions 31308
8. 4353975 Upgrade to a paid membership 31959 to unlock all instructions 7373
9. 7317516 Upgrade to a paid membership 64738 to unlock all instructions 66763
10. 2976166 Upgrade to a paid membership 43902 to unlock all instructions 19434
11. 5538601 Upgrade to a paid membership 89374 to unlock all instructions 4408
12. 1736393 Upgrade to a paid membership 2215 to unlock all instructions 91978

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. 5066950 Upgrade to a paid membership 51177 to unlock all instructions 97238
3. 6912769 Upgrade to a paid membership 234 to unlock all instructions 85080

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.