10 Deliciously Easy Mushroom Recipes to Try Today

Looking to spice up your meals with mushrooms? Here are 10 easy recipe ideas that showcase these tasty fungi in all their glory. From hearty soups and pasta dishes to savory side options, each recipe uses a variety of mushrooms like button, portobello, and shiitake, keeping things simple with common ingredients and straightforward cooking methods. Let’s dig in and start cooking!

Teriyaki Mushroom Skewers

Teriyaki mushroom skewers are a delightful way to enjoy the rich umami flavors of mushrooms combined with a sweet and savory teriyaki glaze. This dish is simple to prepare, making it perfect for a quick weeknight dinner or a fun appetizer for gatherings. Using a variety of mushrooms adds depth and texture, while the grilling brings out their natural flavors.

Perfectly charred and glazed, these skewers are not only tasty but also visually appealing. They can be made with different types of mushrooms such as button, shiitake, and portobello, ensuring a variety of tastes in every bite. This recipe is a great vegetarian option that everyone will love!

Stuffed Portobello Mushrooms

Stuffed portobello mushrooms are a delightful way to enjoy the rich, earthy flavors of mushrooms. They serve as a perfect appetizer or even a main dish, offering a satisfying bite that’s easy to prepare. The combination of cheese, herbs, and the meaty texture of portobello caps creates a comforting dish that everyone will love.

This recipe is straightforward and requires minimal prep work. Whether you’re hosting a dinner party or simply enjoying a cozy night in, these stuffed mushrooms will impress your guests and satisfy your cravings.

Ingredients

• 4 large portobello mushrooms
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup cream cheese, softened
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello mushrooms with a damp cloth and remove the stems. Place them on a baking sheet, gill side up.
3. In a mixing bowl, combine the mozzarella cheese, Parmesan cheese, cream cheese, breadcrumbs, garlic, parsley, Italian seasoning, salt, and pepper. Mix until well combined.
4. Spoon the cheese mixture generously into each portobello cap, pressing it down slightly.
5. Drizzle a little olive oil over the stuffed mushrooms for added flavor and moisture.
6. Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Remove from the oven and allow to cool slightly before serving. Enjoy your delicious stuffed portobello mushrooms!

Creamy Mushroom Risotto

Creamy mushroom risotto is a comforting dish that highlights the rich, earthy flavors of mushrooms while offering a creamy, velvety texture. With each spoonful, you’ll experience the delightful combination of arborio rice and sautéed mushrooms, creating a satisfying meal that can easily impress family and friends.

This risotto is surprisingly simple to prepare, requiring just a few basic ingredients and a bit of patience as you stir. Whether you’re a seasoned cook or a beginner in the kitchen, this dish is within your reach!

Ingredients

• 1 cup arborio rice
• 4 cups vegetable or chicken broth
• 1 cup button mushrooms, sliced
• 1 cup shiitake mushrooms, sliced
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the broth over medium heat until simmering. Keep it warm but not boiling.
2. Sauté the Vegetables: In a large pan, heat olive oil over medium heat. Add the chopped onions and garlic, cooking until translucent. Stir in the sliced mushrooms and cook until tender, about 5-7 minutes.
3. Add the Rice: Stir in the arborio rice, allowing it to toast for about 1-2 minutes until it’s slightly translucent.
4. Deglaze with Wine: Pour in the white wine (if using) and stir until fully absorbed.
5. Add the Broth Gradually: Start adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 15-20 minutes, or until the rice is creamy and al dente.
6. Finish with Cheese: Once the risotto is cooked, stir in the grated Parmesan cheese, and season with salt and pepper to taste.
7. Serve: Spoon the risotto into bowls and garnish with fresh parsley. Enjoy your creamy mushroom risotto!

Mushroom Tacos with Avocado Salsa

Mushroom tacos are a delightful twist on the traditional taco, offering a rich and savory flavor that’s both satisfying and healthy. The combination of sautéed mushrooms and fresh avocado salsa makes for a tasty treat that’s easy to whip up for a quick dinner or a fun gathering. With a bit of lime juice and fresh herbs, you’ll enjoy a refreshing bite that brings a unique zest to your meal.

This recipe is not only simple to make but also versatile; you can play around with different types of mushrooms like button, shiitake, or portobello to find your perfect flavor. Pairing the earthy mushrooms with creamy avocado adds a wonderful texture, making these tacos a crowd-pleaser for vegetarians and meat lovers alike!

Ingredients

• 2 cups assorted mushrooms (button, portobello, or shiitake) sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 small corn tortillas
• 1 ripe avocado, diced
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Prepare the Mushrooms: In a skillet over medium heat, add olive oil. Once hot, add the sliced mushrooms and sauté for about 5-7 minutes until they are tender and slightly browned.
2. Add Seasonings: Stir in garlic powder, cumin, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
3. Make the Avocado Salsa: In a bowl, combine diced avocado, lime juice, and chopped cilantro. Mix gently to combine, being careful not to mash the avocado too much.
4. Warm the Tortillas: In a separate skillet, warm the corn tortillas for about 30 seconds on each side until soft.
5. Assemble the Tacos: Place a generous scoop of the sautéed mushrooms onto each tortilla, then top with avocado salsa. Serve immediately and enjoy!

Mushroom and Spinach Frittata

A Mushroom and Spinach Frittata combines earthy mushrooms with fresh spinach in a fluffy egg base. This dish is easy to whip up and perfect for any meal of the day, whether it’s breakfast, brunch, or even dinner. The rich flavors of the mushrooms complement the vibrant spinach, creating a satisfying and healthy option that everyone will enjoy.

Plus, it’s customizable! Feel free to mix in other vegetables or your favorite cheese. Serve it warm with a side salad for a light meal or enjoy it cold as a refreshing snack.

Ingredients

• 6 large eggs
• 1 cup button mushrooms, sliced
• 1 cup spinach, chopped
• 1/2 cup onion, diced
• 1/2 cup milk
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they are tender, about 5 minutes.
4. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
5. In a bowl, whisk together the eggs and milk until smooth. Pour the egg mixture over the sautéed vegetables in the skillet.
6. Sprinkle grated Parmesan cheese on top if using. Cook on the stovetop for 2-3 minutes, just until the edges begin to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and lightly golden on top.
8. Let it cool for a few minutes before slicing. Serve warm or at room temperature.

Savory Garlic Butter Mushrooms

Savory garlic butter mushrooms are a delightful dish that brings out the earthy flavors of mushrooms, enhanced by the rich taste of butter and the aromatic essence of garlic. This recipe is not only simple to prepare, but it also elevates any meal, making it a perfect side dish or a tasty topping for steaks and pasta.

Using a variety of mushrooms like button, cremini, or shiitake adds depth to the dish. Sautéing them until golden brown creates a delightful texture. This recipe is a quick and satisfying way to enjoy mushrooms in all their glory.

Ingredients

• 1 pound mixed mushrooms (button, cremini, shiitake)
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Mushrooms: Clean the mushrooms with a damp cloth to remove any dirt. Slice larger mushrooms into thick pieces while leaving smaller ones whole.
2. Heat the Butter: In a large skillet over medium heat, melt the butter until bubbly.
3. Add Garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant but not browned.
4. Sauté the Mushrooms: Add the mushrooms to the skillet. Sprinkle with thyme, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
5. Garnish and Serve: Remove from heat, sprinkle fresh parsley on top, and serve warm as a side dish or atop your favorite main course.

Mushroom and Pea Risotto

Mushroom and pea risotto is a creamy, comforting dish that highlights the earthy flavors of mushrooms combined with the sweetness of peas. This recipe is simple to prepare and makes for a delightful meal any time of the year.

The blend of different types of mushrooms, such as cremini and shiitake, adds depth to the dish, while the creamy texture of the risotto provides a rich backdrop for the vibrant green peas. Whether you’re a seasoned cook or just starting out, this risotto will impress with its flavor and ease of preparation.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup fresh peas (or frozen)
• 1 cup mixed mushrooms (cremini, shiitake, or button), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Broth: In a saucepan, heat the broth over low heat to keep it warm.
2. Sauté the Vegetables: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic, cooking until fragrant and translucent. Then, add the mushrooms and sauté until they are tender.
3. Add the Rice: Stir in the Arborio rice, allowing it to toast for about 2 minutes until lightly golden.
4. Incorporate the Broth: Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Add Peas and Finish: Stir in the fresh peas, remaining butter, and Parmesan cheese. Mix well and season with salt and pepper. Cook for an additional 2-3 minutes until the peas are tender.
6. Serve: Garnish with chopped parsley and extra Parmesan cheese if desired. Enjoy your delicious mushroom and pea risotto!

Mushroom Stroganoff

Mushroom Stroganoff is a hearty and creamy dish that’s both comforting and delicious. It features mushrooms sautéed to perfection and enveloped in a rich sauce, served over tender noodles. This dish is simple to make, making it a perfect choice for a weeknight dinner or a cozy weekend meal.

The combination of different mushrooms like button, shiitake, and cremini brings a wonderful depth of flavor, while the creamy sauce adds richness that complements the earthy taste of the mushrooms. Whether you’re a vegetarian or just looking to enjoy a meat-free option, this recipe is a delightful way to savor the umami goodness of mushrooms.

Ingredients

• 8 oz egg noodles
• 2 tbsp olive oil
• 1 cup button mushrooms, sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup cremini mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup sour cream
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Noodles: In a large pot, cook the egg noodles according to package instructions. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until soft. Then, add the sliced mushrooms and cook until they are browned and tender.
3. Add the Broth: Pour in the vegetable broth, soy sauce, and Dijon mustard. Stir to combine, and let simmer for about 5 minutes.
4. Stir in the Cream: Reduce the heat to low and gradually add the sour cream, stirring until everything is well incorporated. Season with salt and pepper to taste.
5. Combine and Serve: Add the cooked noodles to the skillet, tossing gently to coat them in the creamy mushroom sauce. Serve hot, garnished with fresh parsley.

Mushroom and Cheese Quesadillas

Mushroom and cheese quesadillas are a simple yet delightful dish that combines the earthy flavors of mushrooms with the creamy goodness of melted cheese. They are perfect for a quick lunch or a satisfying snack, and you can customize them with your favorite types of mushrooms. Whether you opt for button, shiitake, or portobello, these quesadillas are sure to please.

Quick to prepare and packed with flavor, these quesadillas are a fun way to enjoy mushrooms. Pair them with salsa or guacamole for an extra burst of flavor. Let’s dive into making these tasty treats!

Ingredients

• 2 large flour tortillas
• 1 cup mushrooms (such as button or cremini), sliced
• 1 cup shredded cheese (like mozzarella or cheddar)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh herbs (such as cilantro or parsley) for garnish

Instructions

1. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until they are tender and lightly browned. Season with salt and pepper.
2. Assemble the Quesadillas: Place one tortilla in the skillet. On half of the tortilla, layer half of the cheese and then the sautéed mushrooms. Top with the remaining cheese, then fold the tortilla over.
3. Cook the Quesadillas: Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Remove from the skillet and let cool for a minute before cutting into wedges.
4. Serve: Garnish with fresh herbs if desired, and serve with salsa or guacamole on the side.

Balsamic Glazed Mushrooms

Balsamic glazed mushrooms are a delightful dish that combines the earthy flavors of mushrooms with the tangy sweetness of balsamic vinegar. This recipe is not only quick and simple to prepare but also brings a burst of flavor to any meal, making it a great side dish or appetizer for gatherings.

Whether you use button mushrooms, cremini, or shiitake, the rich glaze enhances their natural taste beautifully. Plus, it takes just a few minutes on the stovetop to whip these up, making them a perfect choice for busy weeknights or casual entertaining.

Ingredients

• 1 pound button mushrooms, cleaned and trimmed
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a skillet over medium heat.
2. Add the cleaned mushrooms and sauté for about 5 minutes until they begin to soften.
3. Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.
4. Pour in the balsamic vinegar, stirring to coat the mushrooms evenly. Allow it to simmer for about 3-4 minutes until the liquid has reduced and thickened slightly.
5. Season with salt and pepper to taste, then remove from heat.
6. Garnish with fresh parsley before serving.