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Mushroom Recipes

If you're looking for vegetarian entrees or just some delicious meal ideas, these mushroom recipes are a tasty option. Recipes include stuffed mushrooms, portobello mushrooms, grilled mushrooms, mushroom appetizers, mushroom side dishes and more.

Recipe Spotlight

For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. —Julie Danler, Bel Aire, Kansas
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Tossed Spinach Salad

Tossed Spinach Salad

Tossed Spinach Salad

From-scratch French-style dressing is a bold topping that suits the hearty ingredients in this salad. When I make it to share at a get-together, I never have any left over. I take the salad and dressing in disposable containers and come home happily empty-handed. -Myra Innes, Auburn, Kansas

Quick Italian Broccoli Salad

Quick Italian Broccoli Salad

Quick Italian Broccoli Salad

Brighten up your winter meals with this crisp and colorful salad. Tomatoes, broccoli, mushrooms and red onions mingle with crunchy water chestnuts, all draped in a zesty bottled dressing. Dorothy Myrick of Kent, Washington shared this recipe.

Mushroom & Asparagus Eggs Benedict

Mushroom & Asparagus Eggs Benedict

Mushroom & Asparagus Eggs Benedict

This recipe is easy to make, but it looks like you cooked for hours. I like to serve it with broiled grapefruit topped with brown sugar and ginger for breakfast, and a mixed green-tomato salad tossed with balsamic vinaigrette for brunch or dinner. —Nadine Mesch, Mount Healthy, OH
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Carrot Mushroom Medley

Carrot Mushroom Medley

Carrot Mushroom Medley

The carrots make this side dish both colorful and tasty. It's great to serve to family and friends.—Jeanie Beers, Montgomery, New York

Colorful Vegetarian Linguine

Colorful Vegetarian Linguine

Colorful Vegetarian Linguine

Looking for a tasty alternative to meat-and-potatoes meals? Try this colorful pasta dish, which is the brainchild of my oldest son. It's a stick-to-the-ribs supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone cheese.—Jane Bone, Cape Coral, Florida

Harvest Vegetable Bake

Harvest Vegetable Bake

Harvest Vegetable Bake

This delicious dish is packed with a large assortment of vegetables. Served with a green salad, it makes an excellent entree.

Argentine Lasagna

Argentine Lasagna

Argentine Lasagna

My family is from Argentina, which has a strong Italian heritage and large cattle ranches. This all-in-one lasagna is packed with meat, cheese and veggies. —Sylvia Maenenr, Omaha, Nebraska

Nutty Stuffed Toadstools

Nutty Stuffed Toadstools

Nutty Stuffed Toadstools

These haunting appetizers are perfect for a Halloween party—or any occasion, really! —Taste of Home Test Kitchen

Roasted Vegetable Soup

Roasted Vegetable Soup

Roasted Vegetable Soup

This veggie- and bean-packed soup will appease the heartiest of appetites.—Bean Education and Awareness Network, Scottsbluff, Nebraska

Mixed Mushroom Tartlets

Mixed Mushroom Tartlets

Mixed Mushroom Tartlets

I summer in northern Michigan and find the morels that grow wild up there just irresistible, but never pick mushrooms if you are not 100% sure they are safe to eat. If morels are not available, I use whatever mushrooms I can find at the supermarket. If you like crumble some goat cheese over the top. The tarts can be used as a vegetarian entree or an appetizers.—Jennifer Condreay, Centennial, Colorado



Snow Peas and Beef Salad

Snow Peas and Beef Salad

Snow Peas and Beef Salad

"In this delicious main-dish salad, savory strips of broiled streak are lightly dressed along the water chestnuts, mushrooms and onions, then tossed with crisp snow peas," details Janeen Kilpatrick of Fairbury, Illinois. "Ketchup and ginger add a bit of zip to the sweet dressing."

Chicken and Asparagus Crepes

Chicken and Asparagus Crepes

Chicken and Asparagus Crepes

The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan

Creamy Tomato Fettuccine

Creamy Tomato Fettuccine

Creamy Tomato Fettuccine

"I love to serve fresh garlic toast and a tossed salad with this saucy pasta," writes Katie Sloan from Charlotte, North Carolina. "For a heartier dish, just add some chicken," she suggests.

Chicken Sausage Pita Pockets

Chicken Sausage Pita Pockets

Chicken Sausage Pita Pockets

Chicken sausage comes in many flavors, so I try different ones when I make pitas with fresh basil and veggies, inspired by the Greek gyro. —Christina Price, Pittsburgh, Pennsylvania

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Portobello & Onion Tart

Portobello & Onion Tart

Portobello & Onion Tart

This fragrant tart is comfort with a capital “C,” especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. —Robin Wagganer, San Jose, California

Tarragon-Dijon Pork Chops

Tarragon-Dijon Pork Chops

Tarragon-Dijon Pork Chops

For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients. —Julie Danler, Bel Aire, Kansas

Asparagus-Mushroom Frittata

Asparagus-Mushroom Frittata

Asparagus-Mushroom Frittata

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
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