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.

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Spaghetti with Sauce Italiano

From Better Homes and Gardens

Spaghetti with Sauce Italiano

Bacon-Stuffed Mushrooms

From Midwest Living

This five-ingredient recipe comes from the bacon pros at Nueske¿s meats in Wisconsin.

Bacon-Stuffed Mushrooms

Spinach-Mushroom-Sausage Pierogi Bake

From Midwest Living

Cream cheese adds richness to a mixture of sauteed vegetables and sausage. Pour it all over packaged frozen pierogi. (You don¿t even have to thaw them!) The recipe from Jan Valdez of Chicago was a finalist in our Best of the Midwest® recipe contest.

Spinach-Mushroom-Sausage Pierogi Bake

Slow Cooking Chicken Cacciatore

From Better Homes and Gardens

Slow Cooking Chicken Cacciatore

Chicken Cacciatore

From Midwest Living

Serve this Italian dish over fettuccine noodles for a well-rounded dinner.

Chicken Cacciatore

Creamy Polenta with Portobello Mushroom Sauce

From Better Homes and Gardens

Looking for hearty main-dish vegetarian dishes? Serve this made-for-two recipe of meaty-flavor portobello mushrooms, mild yet tangy shredded Havarti cheese, and polenta.

Creamy Polenta with Portobello Mushroom Sauce

Slow-Roasted Beef Tenderloin

From Better Homes and Gardens

Roasting beef over a bed of herbs infuses the meat with fragrance and flavor. Serve with mushroom tumble and spicy horseradish cream sauce.

Slow-Roasted Beef Tenderloin

Herb-Garlic Beef Tenderloin

From Better Homes and Gardens

Herb-Garlic Beef Tenderloin

Frizzled Eggs over Garlic Steak and Mushroom Hash

From Better Homes and Gardens

Frizzled Eggs over Garlic Steak and Mushroom Hash

Chicken Chow Mein Casserole

From Better Homes and Gardens

Chicken Chow Mein Casserole

Portobello Gravy

From EatingWell

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.

Portobello Gravy

Tuscan Cabbage & Mushrooms

From EatingWell

Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.

Tuscan Cabbage & Mushrooms

Hamburger Buddy

From EatingWell

Very finely chopping onion, mushrooms and carrots in the food processor is not only fast--it makes the vegetables hard to detect for picky eaters. They also form the base for the sauce of this ground beef skillet supper. Make it a meal: Serve with a green salad.

Hamburger Buddy

Winter Squash Risotto

From EatingWell

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

Winter Squash Risotto

Chicken a la King

From EatingWell

There's no need to feel guilty over this classic creamy combination of chicken, peppers and mushrooms. Our version uses low-fat milk and flour for thickening to make it plenty rich without all the saturated fat. Serve over whole-wheat egg noodles.

Chicken a la King

Wild Mushroom & Barley Risotto

From EatingWell

In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any combination of mushrooms will work; if you use shiitakes, remove the stems from the caps before using.

Wild Mushroom & Barley Risotto

Rustic Mushroom Tart

From EatingWell

Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling breadcrumbs between the layers makes this tart actually quite simple to assemble, and helps keep it healthy. It can be served as a main course or cut into smaller pieces and enjoyed as an appetizer.

Rustic Mushroom Tart

Smothered Tempeh Sandwich

From EatingWell

If you're keen to explore vegetarian options, try protein-rich tempeh smothered with red-wine-braised mushrooms and provolone cheese. If you're vegan, substitute your favorite soy cheese. Make it a meal: Enjoy a glass of beer and a spinach salad.

Smothered Tempeh Sandwich

Red Wine Braised Roots

From EatingWell

Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy alongside roast chicken or turkey. If you're serving it as an entree, be sure to have plenty of whole-grain bread to soak up the sauce.

Red Wine Braised Roots

Chicken Baked over Mushroom Dressing

From EatingWell

Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.

Chicken Baked over Mushroom Dressing

Cream of Turkey & Wild Rice Soup

From EatingWell

This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

Cream of Turkey & Wild Rice Soup

Hunter's Chicken Stew

From EatingWell

Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles.

Hunter's Chicken Stew

Steak Diane

From EatingWell

A brandied mixed mushroom sauce tops seared strip steak in our healthy version of the classic dish Steak Diane. Serve with garlic mashed potatoes and steamed green beans.

Steak Diane

Stuffing-Topped Chicken

From EatingWell

Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too. Serve with Brussels sprouts and mashed potatoes.

Stuffing-Topped Chicken

Scallops Yakitori

From EatingWell

"Yakitori" is a Japanese word that literally means "grilled bird," a reference to chicken bits on skewers in a sticky/salty sauce. The sauce itself is so favored that it has come to be known as "yakitori." Here we make yakitori with scallops, mushrooms and scallions. Don't overcook these scallops; just a few minutes over the heat will do the trick.

Scallops Yakitori

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