Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• beef sirloin steak
• worcestershire sauce
• olive oil
• parsley
• paprika
• chile flake

Instructions

1. 1 Combine steak, mushrooms, Worcestershire sauce, olive oil, parsley, paprika, and chile flakes in a bowl. Cover and refrigerate for at least 4 hours or overnight. Remove from refrigerator 30 minutes prior to cooking.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Drain and discard marinade from the steak mixture. Place steak and mushrooms into the basket of the air fryer.
4. 4 Cook in the preheated air fryer for 5 minutes. Toss and cook 5 additional minutes. Transfer steak and mushrooms to a serving plate and let rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• vegetable oil
• onion
• chicken heart
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 4 to 6 minutes. Add chicken hearts and cook, stirring constantly, until browned, about 3 minutes. Cover the skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes.
2. 2 Add mushrooms and mix well. Cook, covered, for 5 more minutes. Season with salt and pepper.

By Natasha Titanov

Ingredients

• ✓ button mushroom
• cooking spray
• olive oil
• spinach
• feta cheese
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Gently remove stems from mushroom caps. Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up.
3. 3 Heat 1 teaspoon oil in a skillet over low heat. Add spinach and cook until wilted, about 2 minutes.
4. 4 Add wilted spinach to the diced mushroom caps, along with feta cheese, garlic, and parsley. Mix until well combined.
5. 5 Scoop spinach mixture and fill each mushroom. Drizzle mushrooms with remaining 1 1/2 teaspoons.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By Bites of Flavor

Ingredients

• ✓ button mushroom
• olive oil
• blue cheese
• butter
• garlic
• basil
• salt
• black pepper

Instructions

1. 1 Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
2. 2 Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

By BudsGurls

Ingredients

• ✓ button mushroom
• pie crust
• pork breakfast sausage
• parsley
• egg
• half-and-half
• parmesan cheese
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pie crust in a 9-inch pie plate; set aside. Snip off mushroom stems; cut large mushrooms in half.
3. 3 Crumble sausage into a large skillet; add mushrooms. Cook on medium-high heat until sausage is browned and all liquid from mushrooms has evaporated. Drain and discard grease. Stir parsley into sausage mixture.
4. 4 Beat eggs in a large bowl; whisk in half-and-half, Parmesan cheese, and salt; stir in sausage mixture until well blended. Pour egg mixture into the prepared pie crust.
5. 5 Bake in the preheated oven until crust is well browned and the filling is set, 25 to 30 minutes. Let stand briefly before serving.

By Valerie Kasper

Ingredients

• ✓ button mushroom
• bacon
• onion
• ground beef
• evaporated milk
• egg
• swiss cheese
• corn flake crumb

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir bacon in a skillet over medium heat until browned. Transfer to a paper-towel-lined plate with a slotted spoon; set aside 1 tablespoon bacon. Discard all but 1 tablespoon drippings from the skillet.
3. 3 Add onion and mushrooms to the skillet; cook until soft.
4. 4 Combine beef, milk, and egg in a large bowl. Stir in onion and mushrooms. Add about 4 ounces Swiss cheese and all but 1 tablespoon bacon; stir to combine. Stir in cornflake crumbs until well blended.
5. 5 Shape into a loaf; place in a meatloaf pan.
6. 6 Bake in the preheated oven for 1 hour. Drain fat; sprinkle with remaining 2 ounces Swiss cheese and reserved 1 tablespoon bacon. Continue baking until cheese is melted, about 5 minutes.
7. 7 Let meatloaf rest for a few minutes to make it easier to slice. Enjoy!

By NICOLETTE

Ingredients

• ✓ button mushroom
• olive oil
• butter
• red cooking wine
• teriyaki sauce
• garlic
• garlic salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter in a large saucepan over medium heat.
3. 3 Add mushrooms, wine, teriyaki sauce, sliced garlic, garlic salt, and black pepper; cook and stir until mushrooms are lightly browned, about 5 minutes.
4. 4 Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

By IrishMountainGirl

Ingredients

• ✓ button mushroom
• cooking spray
• garlic
• butter
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat; do not use a nonstick skillet. Spray lightly with cooking spray; add mushrooms. Cover and cook, stirring occasionally, until mushrooms just begin to release their juices. Add garlic and stir. Cover and cook, stirring occasionally, until mushrooms have released more juice and garlic is lightly browned. Transfer mushroom-garlic mixture with juices to a small bowl and set aside.
2. 2 Wipe the skillet out with a paper towel to remove any burnt garlic bits. Melt butter in the skillet over medium-low heat until it begins to bubble and foam. Sprinkle in flour and whisk continuously to form a roux. Once roux has darkened slightly, add milk, a few tablespoons at a time, whisking smooth after each addition.
3. 3 Add mushroom-garlic mixture with juices back into the skillet; bring to a very slow simmer and cook until desired thickness is reached. Season with salt and pepper.

By Mark S

Ingredients

• ✓ button mushroom
• pork chop
• seasoning salt
• oil
• chicken broth
• onion
• butter
• flour

Instructions

1. 1 Trim fat off pork chops and season generously with seasoning salt.
2. 2 Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
3. 3 Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
4. 4 Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
5. 5 Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

By Aimee Brickner

Ingredients

• ✓ button mushroom
• butter
• shallot
• all-purpose flour
• all-purpose flour
• beef broth
• half and half
• black pepper
• salt

Instructions

1. 1 Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

By BakingWithLuv

Ingredients

• ✓ button mushroom
• cream of broccoli soup
• milk
• chicken breast
• olive oil
• garlic
• chicken broth
• lemon

Instructions

1. 1 In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all.
4. 4 Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.

By Judi Sommers

Ingredients

• ✓ button mushroom
• zucchini
• red bell pepper
• olive oil
• water
• salt
• olive oil
• couscous
• balsamic vinegar

Instructions

1. 1 Preheat your grill to a high heat, outdoor or indoor.
2. 2 Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
3. 3 While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
4. 4 Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

By Judy

Ingredients

• ✓ button mushroom
• jalapeno pepper
• vegetable oil
• onion
• garlic
• vegan cream cheese substitute
• vegan shredded cheese substitute
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.
2. 2 Heat vegetable oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid, about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture.
3. 3 Mix mushroom mixture, cream cheese substitute, 3/4 cup shredded cheese substitute, salt, and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet.
4. 4 Bake in the preheated oven for 20 minutes.
5. 5 Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned, 1 to 2 minutes.

By fabeveryday

Ingredients

• ✓ button mushroom
• farfalle pasta
• olive oil
• onion
• heavy cream
• mint
• white sugar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, then cool. Transfer to a large bowl; toss with 3 tablespoons olive oil.
2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onions and mushrooms; cook and stir until lightly brown. Gradually add heavy cream, stirring continuously. Add mint sprigs; cook and stir for 5 minutes.
3. 3 Stir sugar into cream sauce; season with salt and black pepper. Remove mint sprigs with a slotted spoon or tongs. Stir in farfalle; toss to coat.

By ASKA17

Ingredients

• ✓ button mushroom
• broccoli floret
• pepperjack cheese
• mayonnaise
• garlic powder
• chicken breast
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine broccoli with 2 tablespoons water in a microwave-safe bowl. Microwave on high for 2 minutes. Drain.
3. 3 Transfer broccoli to a large bowl. Stir in pepper Jack, mayonnaise, mushrooms, and garlic powder.
4. 4 Season chicken breasts on both sides with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place onto the prepared baking sheet.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• cherry tomato
• zucchini
• red bell pepper
• yellow bell pepper
• yellow squash
• red onion
• olive oil
• soy sauce
• lemon juice
• garlic

Instructions

1. 1 Place mushrooms, tomatoes, zucchini, bell peppers, squash, and red onion into a large bowl.
2. 2 Mix together olive oil, soy sauce, lemon juice, and garlic in a small bowl. Pour over vegetables; toss to coat. Cover the bowl and marinate in the refrigerator for 30 minutes.
3. 3 Preheat the grill for medium heat. Lightly oil the grates.
4. 4 Cook marinated vegetables on the preheated grill until tender, 12 to 15 minutes.

By Hillary Roberts

Ingredients

• ✓ button mushroom
• spaghetti squash
• water
• olive oil
• onion
• thyme
• garlic salt
• black pepper
• pine nut

Instructions

1. 1 Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot). Add water to the pot. Place spaghetti squash onto the rack. Close and lock the lid. Select high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Scrape squash into a bowl, separating into strings.
2. 2 While squash is cooking, heat oil in a large skillet over high heat. Add onion and thyme and saute until onions are soft, 3 to 5 minutes. Add mushrooms, garlic salt, and black pepper; saute until mushrooms have released their liquid and are tender, 3 to 5 minutes more. Add pine nuts and cook until toasted, about 2 more minutes.
3. 3 Add cooked spaghetti squash to the skillet with the mushroom mixture. Season with additional garlic salt and black pepper to taste. Cook for 1 minute more. Remove thyme sprigs before serving.

By Becky