Mushroom recipes have come a long way from the simple garlic side we’re all used to seeing.
That’s not to say garlic mushrooms aren’t delicious!
But mushrooms are so popular these days, now you can find mushroom meatballs, burgers, and even tacos.
They make an amazing vegan or vegetarian option, or just a nice side to go with a good steak.
So if you love mushrooms, take a look at this list of 24 marvelous mushroom recipes, and get ready to take notes!
20+ Best Mushroom Recipes and Ideas
As far as super easy, classic, and delicious dishes go, garlic mushrooms have to be in the top 10.
Since they’re cooked on the grill, you’ll get that undeniable smoky flavor that makes everything taste immeasurably better.
After a quick 30 minute marinade, they just need five minutes per side to cook up to perfection.
As much as I love jalapeno poppers and onion rings, there’s something so satisfying about fried mushrooms.
The beer batter gives a crisp crust to this light and super flavorful snack.
I don’t know about you, but my slow cooker has been out since that first chilly day a month ago.
Soups and stews are my favorite thing about the colder months, and this mushroom soup is warm and delicious.
Use vegetable stock instead of chicken for a great vegetarian meal.
Sometimes I’ll spend hours roasting a chicken to perfection, only to find that I forgot a side!
This 15-minute mushroom dish is a lifesaver. I like to add a dash of sweet chili before serving.
Meatless Mondays are so much easier when you incorporate stuffed mushrooms.
Not only are they delicious, but they’re so filling and go with almost anything.
Just be careful not to overcook them, as they can become soft and watery.
This one-pot wonder not only cooks your chicken until juicy but adds a creamy mushroom sauce that you’ll want to mop up with some bread.
If you don’t have any thyme, try adding rosemary for something a little different.
Great for breakfast, lunch, and dinner, this dish is packed with protein for a filling and delicious meal.
It will be more than enough by itself, or works well with fries, salad, or crunchy toast.
Between the garlic, sherry, Parmigiano Reggiano, and variety of mushrooms, you won’t miss the meat here.
Unlike some other pasta dishes, this isn’t dripping with sauce.
Rather, the mushrooms are coated in the cream, and the pasta is coated in cheese for a more authentic Italian meal.
To get as much mushroom flavor as possible, you’ll need to use mushroom stock for this risotto.
The good news is, it’s super easy to make at home.
The key is to add it a little at a time, giving it time to soak into the rice and infuse with flavor. The cheese and wine are just bonus extras!
When cooking mushrooms, don’t forget that they will shrink as they cook. Don’t cut them too small and always use more than you think you’ll need.
For this recipe, add the butter right at the end, so it can melt and coat the mushrooms without burning.
As far as becoming a vegetarian is concerned, I could never give up a good burger.
They may not be quite the same, but portobello burgers are super satisfying.
Visually, they look remarkably like a real burger. And with enough added extras, you might not even miss the beef.
This recipe combines a warm and filling mushroom stew with a soft and tasty batch of vegan cornbread for an unbelievable vegan meal.
When it comes to the holidays, I try to find new and different sides to add to my table. I also like things that are easy and take up very little space in my mind.
Enter this mushroom casserole!
Lightly saute before piling your mushrooms into a dish and covering with smoky cheese and breadcrumbs. Bake for a melted and crunchy top.
I often find green beans a little flat. They’re just… meh. But I know they’re nice and easy, and so good for you.
Luckily, this side dish is loaded with extra flavor.
Make sure to cook at a high temperature so the veggies don’t go soggy, and don’t be shy with the parmesan!
I’m a fan of all of those words individually, and when put together, I’m hooked!
Remember when you’re cleaning your mushrooms that they should be wiped and not washed. They will soak in all that moisture and become soft when cooking.
Between the egg white wash and baked crust, these are almost healthy!
I always forget how much I love white pizza until I order a slice. Cheesy, garlic-y, and full of carbs, pizza really is perfect in all shapes and sizes.
The mushrooms give a great meaty texture that pairs so well with the cheesy ricotta.
The only thing missing is a drizzle of BBQ aioli.
Biscuits and gravy is about as comforting as it gets. I’d take it any time of the day, followed by a sweet tea and a good nap.
Adding mushrooms to the gravy might seem controversial, but I promise, it’s amazing.
Once your mushrooms are sauteed, make a roux with the butter and flour before slowly whisking in the stock and milk.
Stir the mushrooms back in and serve over a batch of fresh cheddar biscuits.
This might sound crazy, but as much as I love avocado toast, I do like to branch out some days.
This recipe uses whatever mushrooms you prefer (or have on hand) and cooks them with garlic, chili, and some herbs. They’re then coated in a lemon and butter sauce.
Smear a thick piece of sourdough with some cream cheese and pour the hot mushrooms over the top.
Another fabulous one-pot-wonder, this recipe can be ready to eat in 30 minutes.
Although it makes an awesome vegetarian option, I think this would be perfect as a side to some thick pork chops.
Sometimes you have to try and sneak veggies into a dish. I get it, and I have you covered.
These meatballs are made with finely chopped mushrooms, breadcrumbs, egg, and parmesan, along with a smattering of the usual seasonings.
After you’ve portioned into balls and baked, you can serve them with your favorite marinara sauce and spaghetti, and nobody has to know they’re meat free.
Vegetarian tacos often lack the texture you get from chicken or beef. You don’t get a decent bite out of cheese and beans.
But these tacos are meaty and satisfying.
Although they use an Asian inspired sauce, I think they would work with a good taco seasoning and guacamole, too.
It’s amazing how realistic this is.
You will need to use king oyster mushrooms in order to get the right shred, and I would suggest baking until they start to crisp, for extra texture.
When smothered with BBQ sauce and served in a bun with a good slaw, nobody will know the difference.
A word of warning: if you bring this dish to a gathering, you will have people asking you for the recipe all night. You should also make extra since it will go fast!
Mushrooms cooked with garlic and onions are then mixed together with smooth cream cheese, Parmigiano Reggiano, parsley, black pepper, and cayenne pepper.
Serve hot with plenty of chips.
If you think quinoa could use an upgrade, you have to try this recipe.
I like to add some stock to my water for added flavor to the quinoa.
Of course, if you don’t, it will still be super tasty from the garlic mushrooms.
Mix everything together and serve right away.
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