Type what you have

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
• olive oil
• egg
• white sugar
• salt
• black pepper
• red chile powder
• vegetable oil
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until mushrooms are browned and release their moisture, about 5 minutes. Remove from heat, drain, and pat dry.
2. 2 Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl.
3. 3 Coat the skillet with some vegetable oil; set over medium heat. Pour in some of the beaten eggs, tilting skillet to spread into a thin layer. Cook until almost set, 1 to 2 minutes. Run a heatproof rubber spatula around the edges to loosen. Cover with some mushrooms; roll up egg and move to the side of the skillet.
4. 4 Grease skillet with some more vegetable oil. Pour in more eggs to create a second layer. Lift the first roll up to get raw egg underneath. Sprinkle mozzarella cheese on top; roll second layer up over the first.
5. 5 Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side.
6. 6 Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.

By JFL

Ingredients

• ✓ button mushroom
• bacon
• asparagus
• vegetable oil
• red onion
• tomato
• egg
• heavy cream
• nutmeg
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.
2. 2 Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
4. 4 Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
5. 5 Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.

By the newdy foodies

Ingredients

• ✓ button mushroom
• spaghetti
• salt
• butter
• onion
• green bell pepper
• cocktail wiener
• ketchup
• tonkatsu sauce
• heavy cream

Instructions

1. 1 Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
2. 2 Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
3. 3 Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.

By hahna

Ingredients

• ✓ button mushroom
• broccoli floret
• carrot
• zucchini
• olive oil
• soy sauce
• white sugar
• apple cider vinegar
• sesame seed
• cornstarch
• garlic powder
• ginger

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
2. 2 Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
3. 3 Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
4. 4 While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• soy sauce
• honey
• sesame oil
• sriracha sauce
• garlic
• ginger
• chicken thigh
• yellow squash
• red onion
• green bell pepper
• cilantro

Instructions

1. 1 Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger purée together in a large bowl until well combined. Add chicken; stir to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Reserve remaining marinade. Thread chicken onto metal skewers; place on a platter.
4. 4 Add squash, onion, bell pepper, and mushrooms to marinade; stir until evenly coated. Thread squash, onion, bell pepper, and mushrooms onto skewers; place on the platter with chicken.
5. 5 Cook chicken and vegetable skewers on the preheated grill for 20 minutes, flipping halfway. Transfer skewers to a clean platter; garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• coconut milk
• vegetable broth
• galangal
• lemon grass
• makrut lime leaf
• red curry paste
• firm tofu
• shiitake mushroom
• lime juice
• brown sugar
• turmeric
• rice stick noodle
• red pepper flakes

Instructions

1. 1 Bring coconut milk, broth, galangal, lemon grass, and lime leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
2. 2 Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

By rayfab

Ingredients

• ✓ button mushroom
• chicken stock
• galangal
• makrut lime leaf
• lemongrass
• chile paste
• fish sauce
• lime juice
• shallot
• tomato
• bok choy
• carrot
• cilantro
• green onion

Instructions

1. 1 Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

By trooworld

Ingredients

• ✓ button mushroom
• peanut butter
• sriracha sauce
• soy sauce
• sesame oil
• sesame oil
• green onion
• red bell pepper
• cauliflower
• carrot
• soy sauce
• lime juice
• bibb lettuce
• cilantro

Instructions

1. 1 Whisk peanut butter, hot water, Sriracha, soy sauce, and sesame oil for sauce together in a bowl. Set aside.
2. 2 Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Add mushrooms, green onions, and bell pepper. Cook for 4 minutes. Add cauliflower rice, carrot, soy sauce, and lime juice. Cook until liquid has absorbed, about 6 minutes.
3. 3 Serve cauliflower mixture in lettuce leaves. Spoon sauce over the tops, and garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• thai basil
• milk
• cornstarch
• five-spice powder
• rice wine vinegar
• white chicken
• cream-style corn
• chicken broth
• pepper
• salt
• garlic
• carrot
• green bell pepper
• celery
• onion
• enoki mushroom
• oyster mushroom
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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