How to Prepare Mushrooms
Updated: Mar. 30, 2023
Cooking with mushrooms? Learn tips for how to prepare mushrooms with these easy instructions and mushroom recipes.
Whether you’re foraging for a wild variety or just came back from the store, mushrooms need a little extra prep work before they can add their signature earthy flavor to your dish.
Since many mushroom varieties grow low to the ground, likely have some excess dirt remaining on their stems and caps by the time they reach your kitchen. Don’t forget to clean them—or else your meal could end up a more earthy than you bargained for.
How to Clean Mushrooms
- Gently remove dirt by rubbing with a mushroom brush or wipe mushrooms with a damp paper towel. If there’s an excess amount of dirt, quickly rinse the mushrooms in cold water and dry immediately with a paper towel—but do not let them soak. Do not peel mushrooms.
- Trim stems
How to Prepare Mushrooms for Stuffing
- Hold the mushroom cap in one hand and grab the stem with the other hand. Twist to snap off the stem; place caps on a greased baking sheet. Mince or finely chop stems.
- Spoon chopped stems onto a paper towel and squeeze to remove any liquid.
Get More Mushroom Recipes
Moroccan Stuffed MushroomsCoriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
Here are some more things you should do with mushrooms to put the "fun" in fungi.
Mushroom Marsala with BarleyThis vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's terrific as a main dish, but it can also be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois
Meaty Mushroom ChiliSince our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. —Marjol Burr, Catawba, Ohio
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Dutch Oven PizzaWe created this Dutch oven pizza to get more use out of our favorite piece of cookware. We couldn't believe how well it turned out! If you're not a mushroom fan, feel free to substitute different toppings. —Taste of Home Test Kitchen
Mushroom Wild RiceThis is one of my favorite mushroom recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana
Mushroom PanzanellaMy fresh take on classic Italian bread salad pairs perfectly with grilled or roasted meats. —Jennifer Beckman, Falls Church, Virginia
Mushroom Pasta CarbonaraI absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal. —Cindi Bauer, Marshfield, Wisconsin
Pressure-Cooker Mushroom Pork RagoutSavory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie McDowell, Greenwood, Delaware.
Mushroom PalmiersI found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas
Slow-Cooker Marinated MushroomsHere's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California
Grilled Cheese and Mushroom SandwichGive your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. —Josh Rink, Taste of Home Food Stylist
The Best Sausage PizzasWhat makes this recipe unique is the slow overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! —Josh Rink, Taste of Home Food Stylist
Tuscan Portobello StewHere’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Mushroom and Sweet Potato PotpieThe last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
Parmesan Mushroom TartletsMy easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota
All-Veggie LasagnaPeople often tell me you can't call something "lasagna" if it doesn't have meat. Then they try my zucchini and mushroom lasagna and ask for the recipe. —Kim Bender, Aurora, Colorado
Gnocchi with Mushrooms and OnionTender potato gnocchi are so delicious with sauteed mushrooms and onions. This is one of my family's go-to side dishes. —Kris Berezansky, Clymer, Pennsylvania
Grilled Steak and Portobello StacksYou don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! —Judy Murphy, Coeur d' Alene, Idaho
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Originally Published: January 15, 2019
