Type what you have

Ingredients

• ✓ mushroom
• bacon
• curry powder
• red wine vinegar
• dijon mustard
• vegetable oil
• salt
• pepper
• spinach

Instructions

1. 1 Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
2. 2 In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
3. 3 In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
4. 4 In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

By JENNIFERT

Ingredients

• ✓ mushroom
• spaghetti
• salad dressing
• red wine vinegar
• parmesan cheese
• tomato
• red onion
• pepperoni sausage
• green olive
• salad seasoning mix

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 10 minutes; rinse under cold water and drain. Transfer to a large bowl.
2. 2 Pour Italian dressing and vinegar over spaghetti; mix well. Add Parmesan cheese, diced tomatoes, onion, pepperoni, mushrooms, olives, and salad seasoning mix; stir until well combined.
3. 3 Serve at room temperature, or refrigerate, covered, for about 3 hours, or marinate 8 hours to overnight.

By JENNIFER J

Ingredients

• ✓ mushroom
• rotelle pasta
• spiral pasta
• broccoli
• carrot
• tomato
• bell pepper
• cauliflower
• onion
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ mushroom
• olive oil
• red wine vinegar
• garlic powder
• basil
• oregano
• black pepper
• white sugar
• elbow macaroni
• cherry tomato
• red bell pepper
• feta cheese
• green onion
• black olive
• pepperoni sausage

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.
3. 3 Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
4. 4 Cover, and chill 2 hours or overnight.
5. 5 Serve and enjoy!

By Behr

Ingredients

• ✓ mushroom
• butter
• onion
• coconut milk
• cream of mushroom soup
• cream of chicken soup
• onion soup mix
• curry powder
• cayenne pepper
• salt
• black pepper
• chicken breast
• green pea

Instructions

1. 1 Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until browned, 5 to 10 minutes. Set aside.
2. 2 Stir together coconut milk, condensed soups, dry soup mix, curry powder, cayenne pepper, salt, and black pepper in a large bowl until thoroughly combined. Place chicken into the bottom of the slow cooker and pour soup mixture over chicken. Stir in cooked onion, mushrooms, and peas until incorporated.
3. 3 Cook on High for 1 hour and 30 minutes. Reduce heat to Low and cook for an additional 1 hour and 30 minutes to 2 hours.

By KEON ROBERTSON

Ingredients

• ✓ mushroom
• tomato
• onion
• garlic
• ginger
• cashew
• oil
• cinnamon stick
• cardamom
• bay leaf
• garam masala
• paprika
• salt
• water
• coconut milk

Instructions

1. 1 Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
2. 2 Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
3. 3 Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.

By Plant to Table

Ingredients

• ✓ mushroom
• pineapple
• black pepper
• ginger root
• lemon juice
• vegetable oil
• honey
• yellow bell pepper
• red bell pepper
• zucchini
• onion
• vegetable oil
• cumin
• turmeric
• raisin
• instant brown rice
• pineapple juice
• chicken broth
• vegetable broth

Instructions

1. 1 Pour the vegetable broth, chicken broth, and pineapple juice into a large saucepan, and bring to a boil over high heat. Stir in the brown rice, raisins, turmeric, and cumin, bring back to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 10 minutes.
2. 2 Heat 1 tablespoon of oil in a skillet over medium heat; cook and stir the onion, zucchini, mushrooms, red and yellow pepper for about 5 minutes, until the vegetables have softened.
3. 3 While the vegetables are cooking, stir together honey, 1 tablespoon of oil, lemon juice, ginger, and black pepper in a bowl. Stir honey mixture, cooked vegetables, and pineapple into the cooked rice, bring the mixture back to a boil, and serve hot.

By sasa

Ingredients

• ✓ mushroom
• garlic
• ginger
• olive oil
• pea
• tomato
• broccoli
• turmeric
• cayenne powder
• black pepper
• salt
• coriander
• cumin
• red onion
• red lentil
• water
• basmati rice

Instructions

1. 1 Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
2. 2 Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
3. 3 Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
4. 4 Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
5. 5 Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

By katie

Ingredients

• ✓ mushroom
• salt
• roma tomato
• anaheim chile pepper
• green onion
• spinach
• bok choy
• jalapeno pepper
• basil
• water
• cornstarch
• garlic
• curry powder
• chili powder
• red curry paste
• ginger
• liquid aminos
• coconut milk
• pineapple chunk
• extra-firm tofu

Instructions

1. 1 Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
3. 3 Discard wet paper towels and cube tofu. Place on the prepared baking tray.
4. 4 Bake in the preheated oven until adequately dry, about 20 minutes.
5. 5 While the tofu is baking, drain pineapple chunks, reserving juice.
6. 6 Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
7. 7 Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
8. 8 Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
9. 9 Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.

By Kiersten

Ingredients

• ✓ mushroom
• kasoori methi
• garam masala
• cashew
• water
• salt
• chili powder
• turmeric
• coriander
• tomato
• ginger-garlic paste
• onion
• bay leaf
• star anise
• clove
• green cardamom
• cumin seed
• cinnamon stick
• vegetable oil

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
2. 2 Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
3. 3 Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.

By Jerry Trevino

Ingredients

• ✓ mushroom
• butter
• milk
• black pepper
• salt
• turmeric
• garam masala
• cayenne pepper
• ground ginger
• cumin
• red chile pepper
• curry powder
• tomato paste
• quinoa
• green lentil
• water
• vegetable broth
• garlic
• carrot
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir onion in hot oil until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
2. 2 Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
3. 3 Stir in milk and butter. Replace the lid and cook until lentils are tender, about 5 minutes.

By Alisan

Ingredients

• ✓ mushroom
• butter
• ranch salad dressing mix

Instructions

1. 1 Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
2. 2 Cook on Low for 3 to 4 hours.

By Love2Cook

Ingredients

• ✓ mushroom
• pea
• hot pepper sauce

Instructions

1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Ingredients

• ✓ mushroom
• cream cheese
• crab meat
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
2. 2 Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
3. 3 Whip the cream cheese until smooth.
4. 4 In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
5. 5 Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.

By J Edin

Ingredients

• ✓ mushroom
• ground pork sausage
• cream cheese

Instructions

1. 1 Preheat the broiler.
2. 2 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
3. 3 Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
4. 4 Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.

By Sam

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
• green onion
• cream cheese
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
3. 3 Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

By Jaida

Ingredients

• ✓ mushroom
• onion
• beef broth
• burgundy wine

Instructions

1. 1 In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

By Bev Huelsman

Ingredients

• ✓ mushroom
• olive oil
• ricotta cheese
• parmesan cheese
• mozzarella cheese
• pesto

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
3. 3 In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
4. 4 Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

By Lisa B

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
• ground turkey
• beef stew seasoning mix
• egg
• olive oil

Instructions

1. 1 In a bowl, mix the turkey, mushrooms, beef stew seasoning mix, and eggs. Form the mixture into patties.
2. 2 Heat the oil in a skillet over medium heat. Place the patties in the skillet, and cook 10 to 12 minutes on each side, to an internal temperature of 165 degrees F (75 degrees C).

By BARBIFETT

Ingredients

• ✓ mushroom
• sausage
• cream cheese
• bread crumb
• red wine

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Clean the mushrooms. Remove, chop and reserve the stems.
4. 4 In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
5. 5 Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
6. 6 Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

By Queen uh Cuisine

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
• chicken breast
• bacon
• cream of celery soup
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Wrap each chicken breast half with one bacon slice and place into a 13x9-inch baking dish. Top each breast with some of the mushrooms.
3. 3 Whisk celery soup and milk together in a bowl; pour over the bacon-wrapped chicken breasts. Cover dish with aluminum foil.
4. 4 Bake chicken in preheated oven for 35 minutes. Remove foil and continue baking until the bacon is browned and breasts are no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Stephen Williams

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
• soy sauce
• water
• butter
• white sugar

Instructions

1. 1 In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
2. 2 Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

By Doreen

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