Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ button mushroom
• cooking spray
• olive oil
• onion
• red bell pepper
• asparagus
• egg white
• egg
• skim milk
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and asparagus until onion is translucent, 5 to 10 minutes. Spread onion mixture into the prepared baking dish.
3. 3 Beat egg whites, eggs, and skim milk together in a bowl until smooth; pour over onion mixture. Sprinkle Cheddar cheese over egg mixture.
4. 4 Bake in the preheated oven until frittata is set in the middle and a fork inserted in the middle comes out clean, 20 to 25 minutes.

By kelkel247

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
• pork sausage
• butter
• onion
• celery
• carrot
• cauliflower
• chicken broth
• parsley
• thyme
• salt
• black pepper

Instructions

1. 1 Place sausage into a large skillet and cook over medium-high heat until browned and crumbly, about 5 minutes. Add butter, then stir in onion, celery, mushrooms, and carrots; cook for 5 more minutes.
2. 2 Mix in cauliflower, broth, parsley, thyme, salt, and pepper. Cover and cook 10 minutes. Uncover and cook until liquid is absorbed, about 5 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• roast beef
• spinach
• beef stock
• onion
• sake
• soy sauce

Instructions

1. 1 In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

By Suanne

Ingredients

• ✓ button mushroom
• sesame oil
• shrimp
• carrot
• vegetable broth
• hoisin sauce
• soy sauce
• chile-garlic sauce
• asparagus
• instant ramen noodle
• green onion

Instructions

1. 1 Heat 1 teaspoon sesame oil in a large soup pot over medium heat; cook and stir shrimp until bright pink, about 5 minutes. Transfer shrimp to a plate.
2. 2 Heat remaining 1 teaspoon sesame oil; cook and stir carrots and sliced mushrooms until they begin to soften, about 5 minutes. Pour in broth, hoisin, soy sauce, and chile-garlic sauce. Bring to a boil; boil 3 minutes.
3. 3 Add asparagus and ramen noodles; boil 3 minutes. Turn off heat. Stir shrimp back into the pot; let stand 4 minutes.
4. 4 Divide mixture between two bowls. Garnish with chopped green onions.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• vegetable oil
• sour cream
• onion
• salt
• black pepper
• gouda cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
3. 3 Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
4. 4 Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

By Natasha Titanov

Ingredients

• ✓ button mushroom
• hot bulk sausage
• onion
• celery
• garlic
• sage
• rosemary
• chicken broth
• potato flakes
• egg
• potato nugget
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Crumble sausage into skillet and cook until browned, about 5 minutes. Add onion, mushrooms, and celery; cook for 5 more minutes. Mix in garlic, sage, and rosemary; cook for 2 minutes. Turn heat off.
3. 3 Whisk together chicken broth, potato flakes, and eggs in a large bowl until well combined. Add sausage mixture, Tater Tots®, and parsley. Mix well and pour into a 9x13-inch glass casserole dish.
4. 4 Bake in the preheated oven until stuffing is cooked through and lightly browned, about 45 minutes. Turn broiler on high and broil until tots are crispy, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• butter
• ground beef
• black pepper
• onion powder
• salt
• cream of mushroom soup
• sour cream
• saltine cracker
• spinach
• muenster cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Rub butter all over a 2-quart baking dish.
2. 2 Heat a large skillet over medium heat. Add ground beef, pepper, onion powder, and salt; cook and stir until browned, 5 to 8 minutes.
3. 3 Mix cream of mushroom soup and sour cream together in a bowl.
4. 4 Lay 6 saltine crackers in the bottom of the prepared baking dish. Top with 1/2 the ground beef. Dollop 1/3 of the mushroom soup mixture over beef. Lay remaining saltines on top. Cover with spinach and another 1/3 of the mushroom soup mixture. Spread remaining ground beef and mushroom soup mixture on top. Cover with mushrooms.
5. 5 Bake in the preheated oven until bubbly, about 30 minutes. Top with Muenster cheese and continue baking until cheese is melted, about 5 minutes more.

By Angi H