Type what you have

Ingredients

• ✓ white button mushroom
• scallion
• cream cheese
• cheddar cheese
• paprika
• salt
• cooking spray

Instructions

1. 1 Gently clean mushrooms with a damp cloth. Remove and discard stems.
2. 2 Mince scallions, separating white and green parts.
3. 3 Preheat an air fryer to 360 degrees F (182 degrees C).
4. 4 Mix cream cheese, Cheddar cheese, scallion whites, paprika, and salt together in a small bowl. Stuff mixture into mushrooms, pressing gently with the back of a small spoon to fill each cavity.
5. 5 Spray the air fryer basket with cooking spray and set mushrooms inside without overcrowding; you may need to work in batches.
6. 6 Air-fry mushrooms until filling is lightly browned, about 8 minutes. Transfer to a serving plate.
7. 7 Sprinkle mushrooms with scallion greens. Let cool for 5 minutes before serving.

By France Cevallos

Ingredients

• ✓ white button mushroom
• cooking spray
• green onion
• olive oil
• balsamic vinegar
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
2. 2 Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
3. 3 Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
4. 4 Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
5. 5 Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

By France Cevallos

Ingredients

• ✓ white button mushroom
• butter
• red onion
• white cooking wine
• parsley
• garlic powder
• salt
• black pepper
• pork chop
• sour cream

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add mushrooms and onions; cook until tender, about 3 minutes. Add wine, parsley, garlic powder, salt, and pepper; cook until flavors combine, about 1 minute.
2. 2 Reduce heat to low; add pork chops and spoon some mushroom mixture on top. Cover; simmer until pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove chops from skillet and keep warm.
3. 3 Stir sour cream into the sauce in the skillet. Increase heat to medium-high; cook and stir until well blended and hot, about 3 minutes. Spoon sauce evenly over each pork chop.

By Linda Glenn

Ingredients

• ✓ white button mushroom
• butter
• yellow onion
• bacon
• balsamic vinegar
• maple syrup
• thyme
• salt
• black pepper
• pie crust
• egg
• milk
• gruyere cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt 1 tablespoon butter in a large skillet. Add mushrooms; saute until browned and tender, about 5 minutes. Remove from the skillet and set aside.
3. 3 Melt remaining butter in the same skillet over low heat. Stir in sliced onions. Cook onions, uncovered, until liquid evaporates and onions turn golden brown, 30 to 35 minutes. Stir occasionally so onions don't burn.
4. 4 Return mushrooms to the skillet. Stir in bacon, balsamic vinegar, maple syrup, thyme, salt, and pepper; cook for 3 minutes more. Set aside to cool slightly.
5. 5 Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 5-inch rounds. Whisk egg and milk together in a small bowl; brush lightly around the edge of each round.
6. 6 Divide the onion mixture evenly among the 6 rounds, placing it in the center. Top each with Gruyere cheese. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
7. 7 Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash if desired. Transfer pies to the prepared baking sheet.
8. 8 Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Remove from the baking sheet and serve hot out of the oven or at room temperature.

By lutzflcat

Ingredients

• ✓ white button mushroom
• water
• chicken bouillon
• butter
• onion
• chicken breast
• worcestershire sauce
• black pepper
• milk
• water
• carrot
• corn
• pea
• cornstarch
• pastry
• egg yolk

Instructions

1. 1 Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
2. 2 Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
3. 3 Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
4. 4 Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
6. 6 After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
7. 7 Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
8. 8 Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

By djameela

Ingredients

• ✓ white button mushroom
• butter
• onion
• carrot
• baby bella mushroom
• pea
• garlic
• thyme
• beef broth
• sherry
• soy sauce
• tomato paste
• heavy cream
• salt
• black pepper
• parsley

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
2. 2 Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
3. 3 Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
4. 4 Garnish with chopped parsley and serve.

By lutzflcat

Ingredients

• ✓ white button mushroom
• flat-leaf parsley
• penne pasta
• sugar
• salt
• tomato
• tomato
• red pepper flake
• garlic
• olive oil
• vegetable oil
• black pepper
• salt
• egg white
• flat-leaf parsley
• panko bread crumb
• ground beef

Instructions

1. 1 Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
2. 2 Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
3. 3 Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
4. 4 Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
5. 5 Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
6. 6 Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.

By Amy

Ingredients

• ✓ white button mushroom
• worcestershire sauce
• ketchup
• beef broth
• all-purpose flour
• salt
• onion
• butter
• butter
• cayenne pepper
• black pepper
• soy sauce
• mustard
• worcestershire sauce
• ketchup
• egg
• bread crumb
• ground beef

Instructions

1. 1 Prepare the steaks: Mix ground beef, bread crumbs, egg, ketchup, Worcestershire sauce, mustard, soy sauce, pepper, and cayenne together in a mixing bowl with a fork or your hands until well combined. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
2. 2 When almost ready to cook the steaks, make the gravy: Melt butter in a large nonstick skillet over high heat. Add mushrooms, onion, and salt; sauté until nicely browned, 5 to 8 minutes. Reduce the heat to medium and add flour; cook and stir for 3 minutes.
3. 3 Stir in broth, ketchup, and Worcestershire sauce. Increase the heat to high and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed.
4. 4 Transfer gravy to a liquid measure. Scrape the pan clean with a spatula.
5. 5 Finish the steaks: Remove meat from the refrigerator and divide into four equal portions. Moisten hands and form each portion into a 1/2-inch-thick oval patty. Lightly season both sides of patties with salt.
6. 6 Melt butter in the clean skillet over medium-high heat. Add patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer. Reduce the heat to medium and continue to cook until gravy is piping hot and steaks are no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By John Mitzewich

Ingredients

• ✓ white button mushroom
• cherry tomato
• black-eyed pea
• spinach
• black pepper
• salt
• cayenne pepper
• cornstarch
• water
• bacon drippings
• dijon mustard
• white sugar
• water
• rice vinegar
• apple cider vinegar
• garlic
• salt
• onion
• vegetable oil
• bacon

Instructions

1. 1 Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
2. 2 Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until garlic is fragrant and golden, 1 minute.
3. 3 Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
4. 4 Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
5. 5 Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
6. 6 Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.

By John Mitzewich

Ingredients

• ✓ white button mushroom
• balsamic vinegar
• olive oil
• garlic powder
• salt
• black pepper
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
3. 3 Place mushrooms in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

By Soup Loving Nicole

Ingredients

• ✓ white button mushroom
• vegetable oil
• mild sausage
• italian seasoning
• rice sides herb and butter
• pea
• romaine lettuce
• grape tomato
• cherry tomato
• cheese blend

Instructions

1. 1 Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
2. 2 Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
3. 3 Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
4. 4 Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.

By Kristin Price

Ingredients

• ✓ white button mushroom
• turkey sausage
• pepperoni
• onion
• garlic
• cream cheese
• pizza sauce
• oregano
• parmesan cheese
• mozzarella cheese
• pepperoni

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2. 2 Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.
3. 3 Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.
4. 4 Bake in the preheated oven until mushrooms are tender, about 15 minutes.
5. 5 Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.

By mybwriter

Ingredients

• ✓ white button mushroom
• aluminum foil
• butter
• soy sauce
• rice vinegar
• brown sugar
• carrot
• snow pea
• scallion
• ginger
• garlic
• sesame seed

Instructions

1. 1 Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
2. 2 Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
3. 3 Bring up sides of Reynolds Wrap® Heavy Duty Aluminum Foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
4. 4 Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

By Reynolds KitchensR

Ingredients

• ✓ white button mushroom
• olive oil
• sweet potato
• salt
• black pepper
• grapeseed oil
• kale
• collard green
• onion
• mini bell pepper
• carrot
• garlic
• ginger root
• peanut sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat.
2. 2 Place sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with salt and pepper.
3. 3 Bake in the preheated oven until soft, about 60 minutes.
4. 4 Heat grapeseed oil in wok over medium heat. Add kale and collard greens and cook until wilted, stirring frequently, about 10 minutes. Add onion, peppers, carrots, garlic, and ginger. Stir-fry for about 5 minutes. Mix in sweet potatoes and mushrooms, and cook for 5 minutes.
5. 5 Remove from heat, stir in Thai peanut sauce, and serve.

By CookingWithShelia

Ingredients

• ✓ white button mushroom
• butter
• shallot
• salt
• black pepper
• white wine
• sea scallop
• heavy cream
• egg yolk
• tarragon
• lemon zest
• cayenne pepper
• scallop shell
• gruyere cheese
• paprika
• tarragon leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer.
3. 3 Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.
4. 4 Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.
5. 5 Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir 2 in teaspoons tarragon, lemon zest, and cayenne pepper.
6. 6 Divide mushroom mixture into scallop shells, spreading it out to cover the bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyère cheese and paprika.
7. 7 Preheat the oven's broiler. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
8. 8 Broil in the preheated oven until bubbling and cheese is lightly browned, 5 to 6 minutes.
9. 9 Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

By John Mitzewich

Ingredients

• ✓ white button mushroom
• canola oil
• garlic
• ginger root
• water chestnut
• snow pea
• red pepper flakes
• salt
• black pepper
• shrimp
• chicken broth
• rice vinegar
• fish sauce
• sherry
• cornstarch
• water

Instructions

1. 1 Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
2. 2 Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

By KMOMMYZ

Ingredients

• ✓ white button mushroom
• chicken
• salt
• black pepper
• all-purpose flour
• olive oil
• onion
• green bell pepper
• garlic
• oregano
• tomato
• tomato paste
• white wine
• chicken stock
• caper
• basil

Instructions

1. 1 Season the chicken pieces with salt and black pepper.
2. 2 Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
3. 3 Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
4. 4 Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
5. 5 Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
6. 6 Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
7. 7 Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
8. 8 Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
9. 9 Stir in capers and sprinkle with basil to serve.

By krzylittlecara