Type what you have

Ingredients

• ✓ baby bella mushroom
• poblano pepper
• olive oil
• egg
• milk
• tomato
• green onion
• cilantro
• salt
• black pepper
• butter
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Lightly coat poblano pepper with olive oil; place pepper, opened like a butterfly cut-side up, onto the prepared baking sheet.
3. 3 Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes. Set aside.
4. 4 Whisk together eggs and milk in a large bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
5. 5 Melt butter in a skillet over medium heat; cook and gently stir egg mixture in melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
6. 6 Bake until cheese is melted, 3 to 5 minutes.

By dooolay7

Ingredients

• ✓ baby bella mushroom
• bacon
• onion
• garlic
• cauliflower
• chicken stock
• parmesan cheese
• heavy cream

Instructions

1. 1 Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl.
2. 2 Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes.
3. 3 Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.

By Dads That Cook

Ingredients

• ✓ baby bella mushroom
• olive oil
• onion
• garlic
• egg
• heavy cream
• spinach
• parmesan cheese
• salt
• black pepper
• garlic powder
• cooking spray

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add mushrooms, onion, and garlic. Saute until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
2. 2 Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.
3. 3 Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
4. 4 Spray a souffle dish or other heat-proof dish with nonstick cooking spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.

By fabeveryday

Ingredients

• ✓ baby bella mushroom
• vegetable oil
• sweet yellow onion
• balsamic vinegar
• green bean
• thyme
• salt
• swiss cheese
• gruyere cheese

Instructions

1. 1 Heat 2 tablespoons oil in large skillet over medium-low heat. Add onion and vinegar. Cook 15 to 20 minutes or until tender and golden brown. Remove from skillet.
2. 2 Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add green beans, mushrooms and thyme. Cook 4 to 5 minutes, stirring occasionally. Stir in onions and salt. Cook 1 to 2 minutes to until desired doneness. Top with cheese.

By Crisco

Ingredients

• ✓ baby bella mushroom
• olive oil
• balsamic vinegar
• lemon zest
• lemon
• garlic
• butter
• baby spinach
• salt
• black pepper

Instructions

1. 1 Whisk olive oil, balsamic, lemon zest, juice, and garlic together in a large bowl. Add sliced mushrooms and marinate for at least 1 hour.
2. 2 Melt butter in a skillet over medium-low heat; cook, stirring frequently, until browned and fragrant, 5 to 8 minutes. Drain mushrooms, reserving the marinade, and add to skillet. Cook until starting to soften, 2 to 3 minutes. Add spinach and 2 tablespoons marinade. Reduce heat to medium-low and saute for 20 minutes. Season with salt and pepper.

By Brian Genest

Ingredients

• ✓ baby bella mushroom
• butter
• shallot
• garlic
• salt
• black pepper
• sherry
• all-purpose flour
• vegetable broth
• tarragon
• soy sauce

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until shallots are a deep golden brown, 2 to 3 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are nicely browned, 3 to 5 minutes.
2. 2 Pour sherry 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. Cook and stir until sherry is reduced, about 2 minutes. Remove mushroom mixture from the skillet and set aside.
3. 3 Reduce heat to medium-low and melt remaining 3 tablespoons of butter in the skillet. Add flour to make a roux, stirring continuously, until mixture is light golden brown, about 2 minutes. Add vegetable broth and tarragon; whisk until gravy is smooth and no lumps of flour remain.
4. 4 Increase heat to medium-high, return mushroom mixture to the skillet, and bring to a boil. Reduce heat to low and simmer, uncovered, until mixture has reduced, about 8 minutes. Stir in soy sauce. Adjust seasonings, if necessary.

By lutzflcat

Ingredients

• ✓ baby bella mushroom
• aluminum foil
• onion
• garlic
• butter
• steak seasoning

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Fold an 18-inch wide piece of aluminum foil so it is square.
3. 3 Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
4. 4 Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

By Tigerflip

Ingredients

• ✓ baby bella mushroom
• olive oil
• balsamic vinegar
• thyme
• water
• half-and-half
• polenta
• swiss cheese
• salt
• black pepper
• parmesan cheese
• half-and-half
• black truffle salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
4. 4 Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
5. 5 Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
6. 6 Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

By LauraF

Ingredients

• ✓ baby bella mushroom
• penne rigate
• olive oil
• shrimp
• green bell pepper
• alfredo sauce
• tomato
• cheese blend
• parmesan cheese
• sun-dried tomato pesto
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
3. 3 Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
4. 4 Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
5. 5 Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
6. 6 Bake in the preheated oven until bubbling, 25 to 30 minutes.

By Erin Schroeder

Ingredients

• ✓ baby bella mushroom
• vegetable oil
• vegetable broth
• irish stout beer
• tomato paste
• apple cider vinegar
• soy sauce
• salt
• black pepper
• brown sugar
• garlic powder
• potato
• carrot
• onion
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
2. 2 Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.

By fabeveryday

Ingredients

• ✓ baby bella mushroom
• cream of celery soup
• beef stew seasoning mix
• beef chuck roast
• beef broth
• yellow onion
• red potato
• baby carrot

Instructions

1. 1 Combine soup and stew seasoning in a small bowl until a creamy paste forms.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add chuck roast; cook until juices start to render and outside is browned, about 5 minutes per side. Add soup paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close and lock the lid. Return cooker to high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Strain remaining liquid through a sieve into a separate bowl. Whisk liquid until well combined and emulsified, about 1 minute.
5. 5 Serve shredded roast on top of vegetables; pour gravy over top.

By Heather Dunn

Ingredients

• ✓ baby bella mushroom
• green bell pepper
• beef steak
• olive oil
• sweet onion
• garlic
• montreal steak seasoning
• provolone cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet. Set aside.
2. 2 Heat a large skillet over medium heat. Cook and stir steak until lightly brown, about 10 minutes. Remove from the skillet.
3. 3 Heat oil in the skillet until hot. Add onion, mushrooms, garlic, and steak seasoning; cook until tender, about 5 minutes. Return steak to the skillet; cook until warmed through, 3 to 5 minutes more.
4. 4 Divide steak mixture evenly between pepper halves; top with cheese.
5. 5 Bake in the preheated oven until cheese is golden, about 15 minutes.

By Alyshia Wesley

Ingredients

• ✓ baby bella mushroom
• butter
• chicken thigh
• garlic
• rosemary
• thyme
• chicken stock
• salt
• black pepper
• garlic powder
• onion powder
• linguine pasta
• cream cheese
• parmesan cheese
• heavy cream
• parsley

Instructions

1. 1 Select the Sauté function on a multi-functional electric pressure cooker (such as an Instant Pot). Melt the butter in the pot. Add the chicken, mushrooms, minced garlic, rosemary, and thyme to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften, about 5 minutes. Push Cancel to end Sauté function, and remove the chicken and mushrooms with a slotted spoon and set aside.
2. 2 Add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add linguine to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
3. 3 Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place the cream cheese cubes over the top of the chicken, and do not stir. Close and lock the lid, making sure the pressure/steam release switch is set to Sealing.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 6 minutes for al dente noodles, adding 1 minute if you want softer noodles. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Add Parmesan cheese, heavy cream, and parsley to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Let the pasta sit in the pot, stirring occasionally, until the sauce is thickened, 3 to 5 minutes, before serving.

By fabeveryday

Ingredients

• ✓ baby bella mushroom
• walnut
• pecan
• olive oil
• sweet yellow onion
• garlic
• marjoram
• sage
• thyme
• swiss cheese
• wild rice
• cottage cheese
• egg
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
2. 2 Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
4. 4 Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
5. 5 Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

By MooninAries Awakening

Ingredients

• ✓ baby bella mushroom
• olive oil
• shallot
• garlic
• spinach
• coconut milk
• white wine vinegar
• salt
• black pepper
• nutmeg

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
2. 2 Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
3. 3 Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
4. 4 Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

By lutzflcat

Ingredients

• ✓ baby bella mushroom
• olive oil
• spinach
• garlic powder
• red chili pepper flakes
• salt
• black pepper
• parmesan cheese
• cream cheese

Instructions

1. 1 Preheat a large skillet over medium heat. Add oil and heat until shimmering. Add spinach and mushrooms; cook and stir until spinach is almost completely wilted and mushrooms are cooked, 3 to 4 minutes.
2. 2 Add garlic powder, pepper flakes, salt, and pepper; stir to combine. Add Parmesan cheese and cream cheese and stir until completely incorporated.

By summer28

Ingredients

• ✓ baby bella mushroom
• parsley
• parmesan cheese
• mozzarella cheese
• milk
• alfredo sauce
• salt
• thyme
• garlic powder
• black pepper
• onion
• parsley
• basil
• oregano
• yellow onion
• bacon
• garlic
• butter
• penne pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 While pasta cooks, melt butter in a skillet over medium heat; add mushrooms and garlic. Cook and stir until mushrooms until soft, about 5 minutes. Add bacon and onion and cook and stir until the onion is transparent, about 5 minutes. Stir in oregano, basil, dried parsley, dried onion, pepper, garlic powder, thyme, and salt, which should soak up any grease or liquid in the pan. At this point, everything should look like it's covered in almost a paste.
3. 3 Stir in Alfredo sauce. Pour in 2 cups of milk; pour remaining 1/2 cup into the Alfredo sauce jar to clean out and pour into the skillet. Mix everything together over low heat; things will be very thin and runny, and that is what you want. Add mozzarella and 1/2 of the Parmesan cheese. Mix well and let simmer until thickened.
4. 4 Fold drained pasta into the sauce. Plate up portions and sprinkle with remaining Parmesan cheese and fresh parsley.

By Bri Horst

Ingredients

• ✓ baby bella mushroom
• parmesan cheese
• cheddar cheese
• black pepper
• salt
• basil
• oregano
• green onion
• mayonnaise
• pimento pepper
• tomato
• butter
• cracker
• spinach
• garlic
• onion
• yellow squash
• zucchini
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
3. 3 Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
4. 4 Mix crackers with 1/2 cup melted butter in a medium bowl.
5. 5 Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
6. 6 Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
7. 7 Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.

By Dawn P

Ingredients

• ✓ baby bella mushroom
• pork sausage
• red potato
• onion
• garlic
• egg
• parsley
• mexican cheese blend
• sea salt
• black pepper

Instructions

1. 1 Place sausage in a large cast iron skillet over medium heat; cook and stir until crumbly and starting to brown, about 5 minutes. Stir in potatoes; cook until starting to brown, about 5 minutes. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in mushrooms; cook until tender, about 5 minutes.
2. 2 Push mixture to the sides of the skillet with a spatula to make space in the center. Crack eggs into the center and sprinkle with parsley. Sprinkle Mexican cheese blend around mixture on the edges. Cover skillet and cook until egg whites are set but yolk is still runny, 2 to 3 minutes. Remove from heat, pierce yolks and mix to combine. Season with salt and black pepper.

By torysresort

Ingredients

• ✓ baby bella mushroom
• turkey bacon
• cauliflower
• sour cream
• mayonnaise
• garlic
• salt
• black pepper
• colby monterey jack cheese
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place turkey 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, then crumble.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
4. 4 Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
5. 5 Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

By Amy Smathers

Ingredients

• ✓ baby bella mushroom
• cheese tortellini
• butter
• heavy cream
• parmesan cheese
• lemon zest
• nutmeg
• sea salt
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
2. 2 Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
3. 3 Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
4. 4 Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

By lutzflcat

Ingredients

• ✓ baby bella mushroom
• cornstarch
• egg noodle
• carrot
• onion
• red potato
• black pepper
• salt
• bay leaf
• parsley
• oregano
• thyme
• garlic
• worcestershire sauce
• browning sauce
• beef broth
• water
• red wine
• butter
• all-purpose flour
• venison

Instructions

1. 1 Toss venison in flour to coat.
2. 2 Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine 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. Let wine reduce by half, then add to the slow cooker.
3. 3 Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.
4. 4 Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.
5. 5 When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
6. 6 Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.
7. 7 Serve stew in a bowl over egg noodles.

By Brian Genest

Ingredients

• ✓ baby bella mushroom
• olive oil
• chicken thigh
• leek
• white wine
• chicken broth
• cornstarch
• sour cream
• mustard
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
2. 2 Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
3. 3 Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

By Deana R Okun

Ingredients

• ✓ baby bella mushroom
• chicken bouillon
• water
• farfalle pasta
• olive oil
• garlic
• salt
• white wine
• white pepper
• red pepper
• asiago cheese

Instructions

1. 1 Dissolve bouillon cube in hot water. Set chicken broth aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite. Drain.
3. 3 Meanwhile, add olive oil to a medium skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add mushrooms and salt; cook until mushrooms begin to release liquid, about 3 minutes. Add wine, increase heat to medium-high, and cook until slightly reduced, 1 to 2 minutes. Add reserved chicken broth, white pepper, and pepper flakes; cook until liquid is reduced by about half, 8 to 10 minutes more.
4. 4 Toss mushroom mixture with cooked pasta. Top servings with Asiago cheese.

By julie a

Ingredients

• ✓ baby bella mushroom
• vegetable stock
• olive oil
• onion
• celery
• garlic
• arborio rice
• white wine
• thyme
• salt
• black pepper

Instructions

1. 1 Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
2. 2 Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
3. 3 Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
4. 4 Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

By Kim

Ingredients

• ✓ baby bella mushroom
• cooking spray
• olive oil
• onion
• garlic
• salt
• black pepper
• puff pastry
• gruyere cheese
• parmesan cheese
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
2. 2 Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft, 3 to 4 minutes. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
3. 3 Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
4. 4 Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
5. 5 Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes. Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

By fabeveryday

Ingredients

• ✓ baby bella mushroom
• butter
• onion
• garlic
• all-purpose flour
• beef broth
• parsley
• cooking spray
• pork chop
• salt
• black pepper

Instructions

1. 1 Make gravy: Melt butter in a 3-quart saucepan over medium-low heat. Sauté onion and garlic in hot butter until onion is browned, 7 to 10 minutes. Use a slotted spoon to remove onion and garlic to a plate.
2. 2 Stir flour slowly into remaining butter in the pan. Cook and stir over low heat until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Return sautéed onion and garlic to the pan. Stir in mushrooms and parsley. Bring to a boil, stirring constantly. Remove gravy from heat.
3. 3 Cook pork chops: Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper. Cook in the hot skillet until browned, 5 to 7 minutes per side.
4. 4 Pour in gravy from the saucepan. Cover and cook over low heat until pork chops are tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).

By TXRachel

Ingredients

• ✓ baby bella mushroom
• vegetable oil
• yellow onion
• garlic
• water
• rice stick noodle
• chicken bouillon
• chicken breast
• green onion
• cilantro
• bean sprout
• lime
• sriracha hot sauce

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium-high heat; sauté onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and bouillon; bring to a boil, then reduce heat to low. Add shredded chicken, green onions, and cilantro; simmer for 5 minutes.
2. 2 Top servings with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

By Cora

Ingredients

• ✓ baby bella mushroom
• bourbon
• soy sauce
• brown sugar
• worcestershire sauce
• basil
• rosemary
• black pepper
• clarified butter
• shallot
• heavy cream
• salt

Instructions

1. 1 Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.
2. 2 Heat a skillet over medium heat. Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes. Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed.
3. 3 Add shallots to the skillet and saute until tender, about 5 minutes. Return browned mushrooms to the skillet and pour in bourbon mixture. Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes. Reduce heat and stir in heavy cream. Simmer until blended and thickened to desired consistency, 3 to 5 minutes. Season with salt.

By Big Poppa T

Ingredients

• ✓ baby bella mushroom
• pork loin roast
• garlic
• parsley
• thyme
• salt
• black pepper
• olive oil
• white wine
• chicken broth
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x10-inch casserole dish.
2. 2 Use a sharp knife to make 1/2-inch slits in pork roast. Slice 2 garlic cloves; place garlic slices into the slits. Set aside.
3. 3 Place mushrooms in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms. Using a microplane, grate remaining garlic clove over mushrooms.
4. 4 Heat olive oil in a large skillet over medium-high heat. Place pork in the hot skillet and cook, turning occasionally, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish.
5. 5 Stir together white wine and chicken stock in a cup; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.
6. 6 Roast in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a serving dish; tent with aluminum foil to keep warm.
7. 7 Pour drippings into a saucepan; bring to a boil and cook until liquid is reduced by half. Stir cornstarch into water until smooth; pour into drippings and boil until thickened, about 3 minutes. Slice pork roast and serve with mushrooms and pan sauce.

By Bren