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Beef Tenderloin with Mushroom-Wine Sauce

Beef Tenderloin with Mushroom-Wine Sauce

Beef Tenderloin with Mushroom-Wine Sauce

This succulent roast takes a little extra time to prepare than a usual weeknight meal, but it's worth it for a special occasion. It's one of my top dinner requests from friends.—Tonya Burkhard, Davis, Illinois

Best-Ever Stuffed Mushrooms

Best-Ever Stuffed Mushrooms

Best-Ever Stuffed Mushrooms

I make these every Christmas Eve. If you don't have mushrooms on hand, spread the filling on baguette slices or crackers. It's a good veggie dip, too. —Debby Beard, Eagle, Colorado

Blue Cheese-Mushroom Stuffed Tenderloin

Blue Cheese-Mushroom Stuffed Tenderloin

Blue Cheese-Mushroom Stuffed Tenderloin

Here’s my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant.—Joyce Conway, Westerville, Ohio
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Brie Mushroom Soup

Brie Mushroom Soup

Brie Mushroom Soup

Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.—Maria Emmerich, River Falls, Wisconsin

Broiled Cheese Stuffed Portobellos

Broiled Cheese Stuffed Portobellos

Broiled Cheese Stuffed Portobellos

My vegetarian friends love coming over for these cheesy mushroom caps. For a fun twist, use button mushrooms and serve as an appetizer. —Jennifer Bender, Baldwin, Georgia

Creamy Eggs & Mushrooms Au Gratin

Creamy Eggs & Mushrooms Au Gratin

Creamy Eggs & Mushrooms Au Gratin

When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona

Double-Crust Pizza Casserole

Double-Crust Pizza Casserole

Double-Crust Pizza Casserole

When my husband and I married, this biscuit pizza solved the "What's for dinner" question. As our family grew, I just made bigger and bigger batches. —Pat Crane, Pine City, New York

Festive Fall Tortellini Toss

Festive Fall Tortellini Toss

Festive Fall Tortellini Toss

Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature.—Roxanne Chan, Albany, California

Full Garden Frittata

Full Garden Frittata

Full Garden Frittata

I was cooking for a health-conscious friend, and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California

Grilled Chicken with Arugula Salad

Grilled Chicken with Arugula Salad

Grilled Chicken with Arugula Salad

When my husband first found out he had diabetes, I was challenged to start cooking old family favorites in new, healthy ways that he would love just as much. This was the first one that made him say, "I can eat like this all the time!" Shiitake and oyster are some of my favorite mushrooms to use. —Lynne Keast, Monte Sereno, California

Ham Steaks with Gruyere, Bacon & Mushrooms

Ham Steaks with Gruyere, Bacon & Mushrooms

Ham Steaks with Gruyere, Bacon & Mushrooms

This meat-lover’s breakfast has a big "wow" factor. It’s one of my favorites because the Gruyere, bacon and fresh mushrooms in the topping are a great combination.—Lisa Speer, Palm Beach, Florida
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