Type what you have

Ingredients

• ✓ button mushroom
• yellow onion
• eggplant
• olive oil
• kosher salt
• hot cherry pepper
• red bell pepper
• habanero pepper
• kosher salt
• fennel seed
• oregano
• white wine vinegar

Instructions

1. 1 Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
2. 2 Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
3. 3 Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
4. 4 Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

By John Mitzewich

Ingredients

• ✓ button mushroom
• butter
• green onion
• garlic
• bread crumb
• cheddar cheese
• pecan
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Remove and finely chop stems from mushrooms.
3. 3 Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high.
4. 4 Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.

By Teressa DeJong Drenth

Ingredients

• ✓ button mushroom
• butter
• onion
• spinach
• parsley
• garlic salt
• black pepper
• cheddar cheese
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat the butter in a skillet over medium heat. Stir in the mushrooms and onion; cook and stir until the mushrooms have softened and the onion is translucent, about 7 minutes. Stir in the spinach, parsley, garlic salt, and pepper. Continue cooking until the spinach has wilted, about 3 minutes. Remove from heat and stir in 1/2 cup of Cheddar cheese. Cool for 5 minutes. Stir in the sour cream, then spread mixture into an 8x8-inch baking dish. Sprinkle 1 cup of Cheddar cheese on top.
3. 3 Bake in the preheated oven until the cheese has melted, about 20 minutes.

By jowolf2

Ingredients

• ✓ button mushroom
• mini-bella mushroom
• butter
• onion
• garlic
• chicken breast
• kosher salt
• black pepper
• flour
• whipping cream
• parsley
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Remove stems from mushrooms, but do not discard them. Using a small melon baller, scoop out insides of each mushroom, leaving at least half the shell to allow more room for filling. Finely chop mushroom stems and centers.
3. 3 Melt butter over medium heat in a large skillet. Add onion and garlic; cook for 1 minute. Stir in chicken, chopped mushrooms, kosher salt, and pepper; cook and stir for 3 minutes. Blend in flour, cream, and 3 tablespoons parsley; cook and stir until bubbly and thickened. Remove from the heat.
4. 4 Spoon mixture evenly into mushroom caps. Place in a lightly oiled, shallow baking dish.
5. 5 Bake in the preheated oven 10 minutes. Top with remaining 2 tablespoons parsley and garnish with cheese. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with remaining parsley.

By Diamond Crystal Salt

Ingredients

• ✓ button mushroom
• all-purpose flour
• garlic salt
• water
• egg
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir flour and garlic salt together in a medium bowl. Mix in water and egg until smooth.
3. 3 Heat oil in a large deep skillet over medium-high heat until a drop of batter will sizzle and float to the top.
4. 4 Working in small batches, dip mushrooms into batter and fry in hot oil until golden brown, 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels.

By Angel Marcelino

Ingredients

• ✓ button mushroom
• olive oil cooking spray
• crescent roll dough
• mozzarella cheese
• parmesan cheese
• parsley flakes
• garlic powder
• pepperoni
• black olive

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with cooking spray.
2. 2 Lay a sheet of waxed paper onto a work surface. Unroll crescent dough and separate into 16 individual triangles. Cut each triangle in half lengthwise creating 32 isosceles triangles. Arrange triangles on the waxed paper.
3. 3 Sprinkle a pinch of mozzarella cheese in a thin line parallel to the shortest edge of each triangle, ensuring the cheese doesn't touch the edges. Top the mozzarella cheese with Parmesan cheese and parsley flakes.
4. 4 Roll the short end of each triangle halfway toward the top point, creating a rim, and sprinkle garlic powder over dough. Place a mushroom half on half of the triangles, midway between the rim and the top point, and a pepperoni half in the same place on the remaining triangles. Place 1 or 2 olive slivers against the rim to form a "ribbon" or "belt" on each "hat". Place the "hats" on the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown, 5 to 7 minutes.

By NomNomDelicious

Ingredients

• ✓ button mushroom
• onion
• white vinegar
• olive oil
• white sugar
• salt
• garlic
• monosodium glutamate
• red pepper
• black pepper
• oregano

Instructions

1. 1 Combine mushrooms, onion, vinegar, oil, sugar, salt, garlic, monosodium glutamate, red pepper flakes, black pepper, and oregano in a large jar (or bowl); mix well. Cover jar (or bowl); marinate in the refrigerator for 3 days.

By Rina Mann

Ingredients

• ✓ button mushroom
• onion
• red wine vinegar
• olive oil
• parsley
• brown sugar
• garlic
• salt
• mustard

Instructions

1. 1 Combine onion, vinegar, olive oil, parsley, brown sugar, garlic, salt, and dry mustard in a medium saucepan. Bring to a boil. Reduce heat, stir in mushrooms, and simmer for 10 to 12 minutes, stirring occasionally.
2. 2 Transfer mushroom mixture to sterile containers and chill in the refrigerator until serving.

By Cristi Zbella

Ingredients

• ✓ button mushroom
• cooking spray
• butter
• olive oil
• scallion
• garlic
• parsley
• cream cheese
• parmesan cheese
• creole seasoning
• poblano pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.
3. 3 Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.
4. 4 Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.

By Gypsy Girl

Ingredients

• ✓ button mushroom
• vegetable oil
• all-purpose flour
• red cooking wine
• water
• parsley
• garlic
• kosher salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk flour, wine, water, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps remain. Dip mushrooms, one at a time, into batter to coat.
3. 3 Carefully place coated mushrooms into hot oil, making sure they don't touch or stick together while cooking; fry until golden brown, 5 to 6 minutes. Drain on a paper towel-lined plate lined. Sprinkle with Parmesan cheese to serve.

By The Hensters Kitchen

Ingredients

• ✓ button mushroom
• potato
• salt
• black pepper
• all-purpose flour
• salt
• sour cream
• baking soda
• water
• butter
• onion

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
2. 2 Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
3. 3 Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
4. 4 Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
5. 5 Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.

By Natasha Titanov

Ingredients

• ✓ button mushroom
• butter
• green onion
• crabmeat
• bread crumb
• monterey jack cheese
• egg
• lemon juice
• dill weed
• butter
• monterey jack cheese
• white wine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
3. 3 Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
4. 4 Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

By Lisa Felton Nash

Ingredients

• ✓ button mushroom
• oyster juice
• oyster
• heavy cream
• sage
• oregano
• thyme
• cayenne pepper
• salt
• bay leaf
• artichoke heart
• chicken broth
• all-purpose flour
• butter
• celery
• onion
• carrot
• butter

Instructions

1. 1 Melt 2 tablespoons butter in a large pot. Add carrot, onion, celery, and mushrooms; cook until vegetables soften, about 5 minutes.
2. 2 Melt 1/2 cup butter in a separate large pot; stir in flour and cook for 5 minutes.
3. 3 Whisk chicken broth into flour mixture. Add carrot mixture, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano, and sage; simmer over medium heat for 30 minutes.
4. 4 Whisk in cream; add oysters. Bring to a simmer, but do not boil; cook until oysters are tender.

By DSPROUT

Ingredients

• ✓ button mushroom
• olive oil
• onion
• carrot
• celery
• garlic
• red wine
• tomato
• salt
• black pepper
• sage
• bay leaf
• basil

Instructions

1. 1 Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
2. 2 Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

By Fioa

Ingredients

• ✓ button mushroom
• vegetable oil
• chicken breast
• onion
• garlic
• tomato
• italian seasoning
• white sugar
• rotini pasta
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté chicken, onion, and garlic in hot oil until chicken is mostly cooked through, about 10 minutes. Stir in crushed tomatoes, mushrooms, and Italian seasoning. Cook, stirring frequently, for about 5 minutes.
2. 2 Reduce heat, stir in sugar, and simmer for at least 15 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
4. 4 Serve rotini topped with chicken mixture and grated Parmesan cheese.

By Mike

Ingredients

• ✓ button mushroom
• fettuccine pasta
• olive oil cooking spray
• ground beef
• onion
• salt
• red pepper
• garlic
• fennel
• tomato paste
• tomato

Instructions

1. 1 Cook pasta according to package directions.
2. 2 Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
3. 3 Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

By Hunt's

Ingredients

• ✓ button mushroom
• chanterelle mushroom
• butter
• truffle oil
• onion
• shallot
• garlic
• arborio rice
• white wine
• chicken stock
• heavy cream
• gorgonzola cheese
• black pepper

Instructions

1. 1 Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove mushrooms from water and chop; discard water.
2. 2 Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add fresh mushrooms; continue cooking until mushroom softens and begin to release their liquid. Stir in chopped chanterelle mushrooms, and cook 3 minutes more.
3. 3 Add Arborio rice; cook and stir for a few minutes until rice looks glossy and is well coated with onion mixture. Stir in white wine and cook until nearly evaporated.
4. 4 Reduce heat to medium; add 1/3 of the hot chicken stock. Cook and stir until chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in chicken stock. Add 1/2 of the remaining stock, and stir for 5 minutes more. Finally add remaining stock, and continue cooking until risotto is creamy and rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
5. 5 Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.

By Rebcamuse

Ingredients

• ✓ button mushroom
• medium seashell pasta
• butter
• olive oil
• parsley
• garlic
• asparagus
• onion powder
• salt
• black pepper
• scallop
• mascarpone cheese
• milk

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
2. 2 Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
3. 3 Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
4. 4 While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.
5. 5 Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.

By Andy Smith

Ingredients

• ✓ button mushroom
• lumaconi pasta
• olive oil
• garlic
• baby spinach
• thyme
• salt
• black pepper
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• pasta sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, occasionally stirring, until cooked through but firm to the bite, about 8 minutes. Drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into mushroom mixture; season with salt and pepper. Cook and stir mixture until spinach wilts. Remove the skillet from heat and drain any excess liquid. Transfer drained mixture to a large bowl.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with spinach mixture. Season again with salt and pepper and stuff into pasta shells.
5. 5 Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over shells. Top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
6. 6 Bake in the preheated oven until the cheese is melted and shells are hot, about 30 minutes.

By jndeans

Ingredients

• ✓ button mushroom
• chicken breast
• salt
• black pepper
• butter
• olive oil
• garlic
• shallot
• chicken broth
• marsala wine
• water
• cornstarch
• heavy cream
• parsley

Instructions

1. 1 Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon butter and 1 tablespoon olive oil; cook chicken breasts on both sides until golden brown, about 5 minutes. Remove chicken from the pot. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil; add garlic and shallots; cook until softened, about 3 minutes. Stir in mushrooms and cook until tender, about 3 minutes. Pour chicken broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon for deglazing, about 3 minutes. Return chicken to the pot and cover with Marsala wine. Close and lock the lid. Select Poultry function; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function. Dissolve cornstarch in water and stir into the pot with heavy whipping cream. Season with remaining teaspoon salt and 1/4 teaspoon pepper; cook until sauce has slightly thickened, about 5 minutes. Serve and sprinkle with fresh parsley.

By Fioa

Ingredients

• ✓ button mushroom
• egg
• tuna
• oregano
• thyme
• olive oil
• artichoke heart
• pickle
• black olive
• green olive
• corn
• oil
• swiss cheese
• prosciutto cotto
• salt
• pea
• carrot
• long-grain rice
• water

Instructions

1. 1 Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
2. 2 Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
3. 3 Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ button mushroom
• black pepper
• salt
• italian seasoning
• spaghetti sauce
• cheese blend
• italian seasoning
• tomato
• garlic
• portobello mushroom
• zucchini
• olive oil
• baby carrot
• baby spinach
• ricotta cheese
• spaghetti sauce
• ziti

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan.
3. 3 Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.
4. 4 Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped.
5. 5 Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil.
6. 6 Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more.

By kitchengal

Ingredients

• ✓ button mushroom
• sage
• butternut squash
• cheese blend
• cooking spray
• black pepper
• rosemary
• egg
• ricotta cheese
• red pepper
• salt
• balsamic vinegar
• tomato
• tomato sauce
• italian seasoning
• garlic
• onion
• olive oil
• lasagna noodle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
2. 2 Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
5. 5 Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
6. 6 Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.

By Juliana Hale

Ingredients

• ✓ button mushroom
• butter
• seasoned salt

Instructions

1. 1 In a skillet, over medium heat, melt the butter. Add mushrooms, and sprinkle with seasoned salt. Cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 minutes.

By Carrie Magill

Ingredients

• ✓ button mushroom
• butter
• garlic
• radish green

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
2. 2 Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• butter
• red wine vinegar
• beef bouillon
• garlic
• ricotta cheese

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

By SteilishPike

Ingredients

• ✓ button mushroom
• butter
• olive oil
• balsamic vinegar
• garlic
• oregano

Instructions

1. 1 Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

By LANNI

Ingredients

• ✓ button mushroom
• red bell pepper
• red onion
• olive oil
• seafood seasoning
• boudin sausage
• hot dog bun
• brown mustard

Instructions

1. 1 Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
4. 4 Place boudin in hot dog buns, top with mustard, and serve with vegetables.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• olive oil
• hash brown potato
• spinach
• sour cream
• cheddar cheese
• blue cheese
• jalapeno pepper
• onion
• garlic powder
• onion powder
• salt
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Clean mushrooms and brush with olive oil.
3. 3 Combine hash browns, spinach, sour cream, 1/4 cup Cheddar cheese, blue cheese, jalapeno peppers, onion, garlic powder, onion powder, and salt in a bowl; mix until thoroughly combined.
4. 4 Pack a heaped tablespoon hash brown mixture into each mushroom and transfer to the prepared baking sheet.
5. 5 Bake in the preheated oven for 25 minutes.
6. 6 Remove from the oven and immediately sprinkle remaining Cheddar over top.

By Mumbi M

Ingredients

• ✓ button mushroom
• bread crumb
• butter
• gruyere cheese
• mayonnaise
• white wine
• parsley
• sea scallop
• onion

Instructions

1. 1 In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
2. 2 In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
3. 3 In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
4. 4 Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.
5. 5 Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.

By Doreen