Type what you have

Ingredients

• ✓ button mushroom
• olive oil
• chicken breast
• heavy cream
• egg yolk
• dijon mustard
• salt
• black pepper
• rice

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and sear until lightly browned, 2 to 3 minutes per side. Remove from the skillet.
2. 2 Add drained mushrooms to the juices in the skillet and cook until they start to pop, about 5 minutes.
3. 3 Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
4. 4 Serve with cooked white rice.

By CeliaBC

Ingredients

• ✓ button mushroom
• chicken thigh
• kosher salt
• black pepper
• bacon
• yellow onion
• shallot
• all-purpose flour
• butter
• red wine
• thyme
• chicken broth

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper.
2. 2 Cook bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, using a slotted spoon, leaving drippings in the skillet.
3. 3 Increase the heat to high; place chicken thighs, skin-sides down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
4. 4 Reduce the heat to medium-high. Add mushrooms, onion, and shallots with a pinch of salt to the skillet; cook until golden and caramelized, 7 to 12 minutes.
5. 5 Stir flour and butter into mushroom mixture until completely incorporated, about 1 minute.
6. 6 Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Stir in bacon and thyme; simmer until wine is reduced by about ⅓, 3 to 5 minutes. Add chicken broth; return chicken thighs to the skillet and bring to a simmer.
7. 7 Transfer the skillet to the preheated oven; cook for 30 minutes. Spoon skillet juices over chicken; continue cooking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near not but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
8. 8 Place the skillet over high heat; reduce skillet juices, skimming fat off top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and black pepper; remove and discard thyme. Pour sauce over chicken to serve.

By John Mitzewich

Ingredients

• ✓ button mushroom
• olive oil
• all-purpose flour
• salt
• black pepper
• milk
• chicken breast
• baby carrot
• onion
• red wine
• chicken broth
• italian seasoning
• rosemary
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
2. 2 Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
3. 3 Mix carrots, mushrooms, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
4. 4 Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

By Casey Rawson

Ingredients

• ✓ button mushroom
• beef
• red wine
• parsley
• thyme
• bay leaf
• butter
• onion
• flour
• beef broth
• salt
• black pepper
• butter
• bacon
• onion

Instructions

1. 1 In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
2. 2 Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
3. 3 Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.

By cheap chef

Ingredients

• ✓ button mushroom
• cremini mushroom
• shiitake mushroom
• oyster mushroom
• onion
• olive oil
• salt
• black pepper
• carrot
• leek
• garlic
• tomato paste
• all-purpose flour
• red wine
• vegetable broth
• tamari
• thyme
• bay leaf
• cayenne pepper

Instructions

1. 1 Combine mushrooms and onions in a large bowl; toss gently to mix.
2. 2 Heat 2 tablespoons oil in a very large pot over medium-high heat. Add mushroom-onion mixture, in batches, to cover bottom of pot in a single layer; cook, without stirring too much, until begins to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until other side is browned, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot; repeat with another batch mushroom-onion mixture. Repeat until all mushroom-onion mixture is cooked.
3. 3 Season mushroom-onion mixture with salt and black pepper; set aside.
4. 4 Reduce heat to medium-low; add 1 tablespoon oil to the same pot. Add carrots and leek; cook until leek turns light golden and starts to soften, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste; cook 1 minute. Add flour; cook and stir 1 minute more.
5. 5 Stir in wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Carefully add mushroom-onion mixture; bring to a simmer.
6. 6 Reduce heat to low; simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.

By Scott Horten

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
• 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
• 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
• 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

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
• cashew
• olive oil
• whole grain spaghetti
• pea
• carrot
• spinach
• water
• all-purpose flour
• lemon juice
• garlic
• kosher salt
• black pepper
• lemon zest

Instructions

1. 1 Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
3. 3 Meanwhile, 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, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
4. 4 Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
5. 5 Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
6. 6 Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.

By lkb

Ingredients

• ✓ button mushroom
• turkey sausage
• olive oil
• pizza crust
• pizza sauce
• mozzarella cheese
• pepperoni
• black olive
• cheddar cheese
• parmesan cheese
• parsley
• oregano

Instructions

1. 1 Preheat the oven to 425 degrees F (210 degrees C).
2. 2 Heat a large skillet over medium-high heat and cook Italian sausage until browned, breaking it up into fine crumbles, 8 to 10 minutes. Drain extra grease if necessary.
3. 3 Brush olive oil over pizza crust. Spread pizza sauce over crust and top with shredded mozzarella cheese.
4. 4 Evenly distribute pepperoni slices, mushroom slices, Italian sausage, and olive slices in that order over the mozzarella.
5. 5 In a small bowl combine Cheddar cheese, Parmesan cheese, parsley flakes, and oregano. Top the pizza with this mixture.
6. 6 Place pizza on a pizza pan and bake until cheese is melted and lightly browned, about 14 minutes. For a crispier crust, bake pizza directly on the oven rack.

By Soup Loving Nicole

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
• shrimp
• scallop
• butter
• all-purpose flour
• chicken broth
• white wine
• shallot
• crabmeat
• provolone cheese
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly butter 8 ramekins.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shrimp and scallops; sauté until opaque and firm, about 5 minutes. Remove from the heat.
3. 3 At the same time, melt butter in a medium saucepan over medium heat. Stir in flour until smooth, then gradually whisk in hot broth. Increase the heat to high and cook, stirring constantly, until thickened. Mix in wine, mushrooms, and shallots; cook for 5 to 10 more minutes.
4. 4 Arrange shrimp, scallops, and crabmeat in the bottom of the prepared ramekins. Pour sauce over seafood, then sprinkle with provolone and Parmesan cheeses.
5. 5 Bake in the preheated oven until golden, about 12 to 15 minutes.
6. 6 Remove from the oven, sprinkle with parsley, and serve.

By JELI

Ingredients

• ✓ button mushroom
• evaporated milk
• all-purpose flour
• chicken leg meat
• potato
• pearl onion
• carrot
• green pea
• chicken broth
• salt
• black pepper
• marjoram
• rosemary
• parsley

Instructions

1. 1 In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

By Anonymous

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
• 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
• 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
• soy sauce
• brown sugar
• rice vinegar
• ginger
• cornstarch
• red pepper
• vegetable oil
• onion
• carrot
• garlic
• broccoli
• red bell pepper
• vegetarian chicken substitute
• rice
• cashew

Instructions

1. 1 Stir together soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and red pepper in a small bowl.
2. 2 Heat oil in a wok or extra-large skillet over medium-high heat. Add onion, carrots, mushrooms, and garlic; cook, stirring, for 5 minutes. Add broccoli, bell pepper, and meatless fillets; cook, stirring, until vegetables are crisp-tender, 3 to 5 minutes more.
3. 3 Push mixture to edges of wok or skillet. Stir sauce and pour into center of wok. Cook until slightly thickened, then stir to coat vegetables and fillets; heat through. Serve over hot rice and sprinkle with cashews.

By Juliana Hale