Popular Mushrooms Recipes

There is no end to what you can do with mushrooms. Topping pizzas or tossed in pastas, mushrooms will bring magic to your table with these recipes.

Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter

The seasoned butter perks up flavor of the vegetables in these grilled side-dish kabobs. For a main course, serve them with grilled meat, chicken, or fish.

From Midwest Living

Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter

Italian Pork and Vegetable Saute

From National Pork Board

Italian Pork and Vegetable Saute

Sausage Stuffed Mushrooms

From Johnsonville Italian Sausage

Sausage Stuffed Mushrooms

Weeknight Lasagna

Vegetables become power players in this easy take on lasagna. Zucchini and portobello mushrooms combine nicely with ground beef, garlic, ricotta, and mozzarella.

From Better Homes and Gardens

Weeknight Lasagna

Herbed Wild Rice

From Better Homes and Gardens

Herbed Wild Rice

New Potato and Chicken Casserole

Green beans, mushrooms, leeks, potato, and rotisserie chicken make this creamy casserole a one-pan meal to add to your dinner arsenal.

From Midwest Living

New Potato and Chicken Casserole

Sausage and Veggie Lasagna

Lasagna is always a family favorite. Plus, it has endless possibilities for customization. Set your usual lasagna recipe aside for the night and give this sausage and veggie dish a try.

From Family Circle

Sausage and Veggie Lasagna

Italian-Style Steak, Mushrooms and Onions

From Family Circle

Italian-Style Steak, Mushrooms and Onions

Italian-Style Steak, Mushrooms and Onions

Spoon peppers, onions, and mushrooms sautéed in a savory red wine vinegar sauce over a grilled chuck steak, then prepare to say "ciao" to your new favorite Italian dinner recipe.

From Family Circle

Italian-Style Steak, Mushrooms and Onions

Pork Scaloppine with Winter Squash

Thin pork cooks up quickly, making this dish a great weeknight dinner option. Serve it with mashed winter squash or even sweet potatoes to make a complete meal.

From Family Circle

Pork Scaloppine with Winter Squash

Meatloaf

The addition of richly flavored dried mushrooms and the whole-grain goodness of bulgur increases the vitamins and minerals and decreases the saturated fat of this meatloaf. The loaf is free-form, rather than baked in a loaf pan, which means more delicious, browned crust. This recipe is large enough to feed a big group or, even better, have leftovers for a cold sandwich the next day.

From EatingWell

Meatloaf

Turkey-Mushroom Burgers

Ground turkey is the standard lean alternative to ground beef - and a good one - but burgers made from it can be dry and bland. These turkey burgers are particularly moist and flavorful because mushrooms are used to extend the ground meat.

From EatingWell

Turkey-Mushroom Burgers

Tabbouleh with Grilled Vegetables

Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.

From EatingWell

Tabbouleh with Grilled Vegetables

Chestnut Stuffing

Peeling fresh chestnuts may be a bit tedious, but the result is worth the effort. Chestnut meat adds incredible texture and richness (without much fat) to a holiday stuffing. And, after all, it is a once-a-year ritual. But if you lack the patience, jarred vacuum-packed chestnuts are a convenient alternative.

From EatingWell

Chestnut Stuffing

Mushroom Risotto

Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.

From EatingWell

Mushroom Risotto

Savory Bread Pudding with Spinach & Mushrooms

Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's equally comforting turned savory, enriched with cheese and studded with vegetables.

From EatingWell

Savory Bread Pudding with Spinach & Mushrooms

Asian Slaw with Tofu & Shiitake Mushrooms

A simple slaw is given an Asian twist with bok choy, napa cabbage and a soy-wasabi dressing. The vibrant flavors and rich textures make this a great introduction to tofu for novices and skeptics.

From EatingWell

Asian Slaw with Tofu & Shiitake Mushrooms

Mashed Garlicky Potatoes with Portobello Gravy

The creamy texture of these mashed potatoes is achieved without using cream or milk. The secret is to use the cooking liquid to moisten the puree, adding just a small amount of butter or olive oil to provide a luxurious finish. Top them with this rich gravy that can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.

From EatingWell

Mashed Garlicky Potatoes with Portobello Gravy

Portobello Gravy

This rich, earthy gravy can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.

From EatingWell

Portobello Gravy

Slow-Cooker Black Bean-Mushroom Chili

Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.

From EatingWell

Slow-Cooker Black Bean-Mushroom Chili

Vegetarian Hot Pot

Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

From EatingWell

Vegetarian Hot Pot

Chicken Saute with Creamy Mushroom & Leek Sauce

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

From EatingWell

Chicken Saute with Creamy Mushroom & Leek Sauce

Rich Chicken Stew

A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.

From EatingWell

Rich Chicken Stew

Whole-Wheat Fusilli with Beef Ragu

This chunky, full-bodied sauce is a good match for hearty whole-wheat pasta. We've augmented a little lean ground beef with mushrooms to get a rich, meaty sauce that has a minimum of saturated fat.

From EatingWell

Whole-Wheat Fusilli with Beef Ragu

Spring Vegetable Stew

This rich, satisfying vegetable stew celebrates the first vegetables of spring--artichokes, leeks, carrots and peas. For a truly indulgent flair, omit the butter at the end and drizzle each serving with a little truffle oil.

From EatingWell

Spring Vegetable Stew

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