1 tablespoon butter, melted
1/2 teaspoon garlic powder
1 1/2 teaspoons seasoning salt
1 (1 ounce) cube vegetable bouillon
1 (6 ounce) can sliced mushrooms, drained
1 green bell pepper, seeded and chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1 (32 ounce) can sliced and diced fresh mushrooms
1 (10 ounce) package frozen puff pastry, thawed
1/2 cup melted butter
6 tablespoons all-purpose flour
1 pound baby carrots
1/2 cup chopped onion
1 1/2 cups kielbasa sausage, diced
1 cube chicken sausage
1 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon garlic powder
1 teaspoon paprika
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon garlic powder
1/2 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C). Place 8 lettuce leaves on a medium baking sheet. Spread butter and garlic powder evenly over lettuce. Sprinkle with seasoning salt and vegetable bouillon cube. Spread mushrooms over lettuce.
Meanwhile, in a medium bowl, season mushrooms with Worcestershire sauce, paprika, chicken sausage, salt, sugar, garlic powder, paprika, garlic powder, salt and garlic powder.
Place lettuce on baking sheet, drizzle the melted butter over top and brush with flour mixture.
Bake 45 minutes in the preheated oven, until lettuce is tender, and vegetables are cooked through.
Remove lettuce, slice and cook in skillet until golden. Return lettuce to skillet and scramble with mushrooms and mushrooms, then cook and stir until all vegetables are heated through.
Bake 45 minutes in the preheated oven, until lettuce is crisp and vegetables are tender. Season with salt, sugar, garlic powder, paprika, garlic powder, parsley and serve at room temperature.
⭐