Type what you have

Ingredients

• ✓ mushroom
• linguine pasta
• chicken breast
• salt
• black pepper
• olive oil
• garlic
• red pepper
• artichoke heart
• spinach
• basil pesto
• parmesan cheese

Instructions

1. 1 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 linguine, 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 11 minutes. Drain well in a colander set in the sink.
2. 2 While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
3. 3 Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

By ChezCristy

Ingredients

• ✓ mushroom
• butter
• onion
• garlic
• italian seasoning
• basil
• salt
• artichoke heart
• tomato
• tomato
• black olive
• chicken breast

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add onion, garlic, Italian seasoning, basil, and salt; sauté until starting to brown, about 5 minutes.
2. 2 Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover skillet, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, 20 to 25 minutes.

By Shawnee73

Ingredients

• ✓ mushroom
• chicken thigh
• salt
• black pepper
• italian seasoning
• olive oil
• onion
• garlic
• chicken broth
• tomato
• spinach
• heavy cream
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
2. 2 Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
3. 3 Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
4. 4 Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
5. 5 Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
6. 6 Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

By Bibi

Ingredients

• ✓ mushroom
• cornstarch
• water
• oregano
• basil
• mustard
• cumin
• black pepper
• salt
• curry powder
• garam masala
• apple cider vinegar
• garlic
• chicken broth
• tomato
• yellow bell pepper
• red bell pepper
• onion
• pork tenderloin

Instructions

1. 1 Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
2. 2 Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.

By Robert M

Ingredients

• ✓ mushroom
• shrimp
• cracker
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. 2 Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
3. 3 In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
4. 4 Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
5. 5 Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

By Tony Anderson

Ingredients

• ✓ mushroom
• sugar snap pea
• teriyaki sauce
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine snap peas, mushrooms, teriyaki sauce, and olive oil in a large bowl; stir until evenly combined. Transfer vegetable mixture to the air fryer basket. Air fry for 12 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ mushroom
• butter
• ranch salad dressing mix

Instructions

1. 1 Melt butter in a large skillet over low heat. Mix in dry ranch salad dressing mix until well combined. Add mushrooms; stir to coat. Cook, stirring frequently, until mushrooms are very tender, at least 30 minutes.

By Perri Pender

Ingredients

• ✓ mushroom
• ✓ mushroom
• chicken
• mustard
• honey
• curry powder

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.

By CARROLL

Ingredients

• ✓ mushroom
• chuck roast
• onion soup mix
• ginger ale

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Cut the roast into cubes, then place in a 10x15 inch roasting pan with soup mix, ginger ale and mushrooms; mix well.
3. 3 Bake in preheated oven for 4 hours.

By Joanne Hepler

Ingredients

• ✓ mushroom
• cooking spray
• bacon
• toothpick

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Clean and dry mushrooms. Wrap 1 bacon slice around each mushroom and secure with a toothpick.
3. 3 Cook mushrooms, turning often, on the preheated grill until bacon is browned and crisp, about 10 minutes.

By Patricia Newberry Tatum

Ingredients

• ✓ mushroom
• spaghetti
• olive oil
• garlic
• egg
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
3. 3 Beat eggs together in a bowl. Add 1/2 of the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
4. 4 Serve spaghetti topped with mushroom sauce and remaining Parmesan cheese.

By Ryan Schroeder

Ingredients

• ✓ mushroom
• pork chop
• cream of mushroom soup
• onion
• garlic powder

Instructions

1. 1 Pat pork chops dry and place into a slow cooker. Add mushroom soup, onions, sliced mushrooms, and garlic powder.
2. 2 Cook on Low for 8 hours or High for 4 hours, until pork chops are cooked through. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By T Billingham

Ingredients

• ✓ mushroom
• beef rib roast
• onion soup mix
• beer
• black pepper

Instructions

1. 1 Place the mushrooms in the bottom of a slow cooker; set the beef roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper.
2. 2 Cook on Low until the meat is easily pulled apart with a fork, 9 to 10 hours.

By J

Ingredients

• ✓ mushroom
• sesame seed
• olive oil
• snow pea
• teriyaki sauce

Instructions

1. 1 Cook and stir sesame seeds in a medium skillet over medium heat until lightly browned, about 5 minutes. Remove from heat; set aside.
2. 2 Heat oil in the skillet over medium-high heat. Stir in snow peas and mushrooms. Cook until tender, 3 to 4 minutes.
3. 3 Transfer snow peas and mushrooms to a medium bowl. Toss with toasted sesame seeds and teriyaki sauce; serve warm.

By BDEGER

Ingredients

• ✓ mushroom
• margarine
• long-grain white rice
• condensed french onion soup
• water

Instructions

1. 1 Melt margarine in a saucepan over medium heat. Stir in rice and cook just until lightly browned. Mix in soup, mushrooms and water. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes.

By Jeff

Ingredients

• ✓ mushroom
• butter
• spinach
• salt
• butter
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
3. 3 Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
4. 4 Bake in preheated oven for 20 minutes.

By Cathy Martin

Ingredients

• ✓ mushroom
• orange bell pepper
• onion
• carrot
• bacon
• cheddar cheese
• sour cream
• cheddar cheese

Instructions

1. 1 Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes.
2. 2 Preheat air fryer to 350 degrees F (175 degrees C).
3. 3 Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top.
4. 4 Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.

By MumAndMe

Ingredients

• ✓ mushroom
• butter
• black olive
• cheddar cheese
• all-purpose flour
• butter
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushrooms, and saute until tender, about 10 minutes. Layer half of the mushrooms in the bottom of a casserole dish. Sprinkle with half of the olives, half of the cheese, and 1 tablespoon of flour. Repeat the layers then top with the bread crumbs. Drizzle 2 tablespoons of melted butter over the crumbs.
3. 3 Bake for 30 minutes in the preheated oven, until bubbly and browned on the top.

By BELLYJEANS

Ingredients

• ✓ mushroom
• butter
• cream cheese
• chicken breast
• brown sugar
• mustard
• walnut

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Melt butter in a skillet over medium heat. Sauté mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
3. 3 Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up.
4. 4 In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped walnuts. Place in a baking dish.
5. 5 Bake in the preheated oven 15 to 20 minutes, or until chicken is no longer pink and juices run clear.

By Jenny

Ingredients

• ✓ mushroom
• olive oil
• chicken breast
• garlic powder
• garlic
• mozzarella cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.
2. 2 Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

By pinksnowflakeliz

Ingredients

• ✓ mushroom
• bacon
• garlic
• green bean
• soy sauce

Instructions

1. 1 Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften mushrooms. Stir in green beans and soy sauce, and heat through.

By hollye02

Ingredients

• ✓ mushroom
• spaghetti
• butter
• chicken breast
• cream of chicken soup
• sour cream
• parmesan cheese

Instructions

1. 1 Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.
2. 2 Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.
3. 3 Bake at 300 degrees F (150 degrees C) for 40 minutes.

By Tammy Schill

Ingredients

• ✓ mushroom
• cream of mushroom soup
• onion soup mix
• water
• pork chop
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
3. 3 In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
4. 4 Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

By SHECOOKS2

Ingredients

• ✓ mushroom
• chicken breast
• swiss cheese
• cream of mushroom soup
• sour cream
• chicken broth
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken.
3. 3 Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.

By prncsdawn

Ingredients

• ✓ mushroom
• cauliflower
• olive oil
• water
• onion
• havarti cheese

Instructions

1. 1 Cut cauliflower into 3 or 4 'steaks'. Remove the stem and leaves from each 'steak' using a sharp knife; reserve the florets that have fallen off while slicing steaks.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook cauliflower 'steaks' in the hot oil until browned, 3 to 4 minutes per side. Add florets and water to skillet; cover and steam until cauliflower is tender, 10 to 15 minutes.
3. 3 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; saute onion until fragrant, about 2 minutes. Add mushrooms and saute until onion is lightly browned and mushrooms are tender, 10 to 15 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Arrange cauliflower 'steaks' and florets on a baking sheet; top with onion-mushroom mixture and Havarti cheese.
6. 6 Broil in the preheated oven until cheese is melted and bubbling, 2 to 3 minutes.

By Tia

Ingredients

• ✓ mushroom
• white rice
• onion soup mix
• cream of mushroom soup
• milk
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
3. 3 Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.

By Mary Ann Benzon

Ingredients

• ✓ mushroom
• butter
• garlic
• all-purpose flour
• half and half
• soy sauce
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. 2 Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.

By thedailygourmet

Ingredients

• ✓ mushroom
• ground beef
• pizza sauce
• olive
• mozzarella cheese
• biscuit dough

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir sauce, mushrooms, and olives into beef in the skillet. Cook and stir until heated through, about 2 minutes. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with mozzarella cheese.
4. 4 Flatten each biscuit with your hands and arrange on top of cheese.
5. 5 Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.

By Jenni

Ingredients

• ✓ mushroom
• elbow macaroni
• onion
• green bell pepper
• turkey sausage
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
3. 3 In same pot, cook sausage over medium heat until brown. Drain.
4. 4 Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.

By Jennifer Atherton

Ingredients

• ✓ mushroom
• olive oil
• onion
• garlic
• butter
• quinoa
• chicken broth
• parmesan cheese

Instructions

1. 1 Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
2. 2 Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

By Jen Cardenas