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Mushroom Muffins




Source of Recipe


the web


Recipe Introduction


Kari Meyer of Minneapolis won 1st place in the HERB-OX Bouillon Best Recipe Contest for the following recipe:


List of Ingredients




# 3 tsp. HERB-OX Beef Bouillon divided (2 for mushrooms, 1 for hash browns)
# 2-1/2 cups of frozen hash browns thawed
# 3 cloves of minced garlic
# 1 (8 oz.) package of fresh button mushrooms
# 1/2 medium red onion
# Zest of 1 lemon
# 4 English muffins
# 8 tsp. grape jelly
# 1 cup shredded cheese

Recipe



In a covered non-stick skillet cook on low: mushrooms, onions, garlic and 2 tsp HERB-OX. Stir occasionally. Do not scorch. Cook until brown (about 5 minutes). Add lemon zest. Stir in hash brown and the 1 tsp HERB-OX. Cook covered until warm, stirring occasionally (about 2 minutes). Remove from heat. Add cheese. Split English muffins in half and toast. Spread each half with jelly, saving some for garnish. Divide mixture between the 8 halves of the English muffins. Top with a dot of jelly. Makes 8 servings.