Portobello mushroom (Agaricus bisporus)

Ingredients

• 4 large Portobello mushrooms
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 4 slices of your favorite bread
• 4 slices of provolone or mozzarella cheese
• 1 cup baby spinach
• 1 ripe tomato, sliced
• 1/4 cup mayonnaise (optional)

Instructions

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix olive oil, garlic, oregano, basil, salt, and pepper.
3. Brush the mixture onto both sides of the mushrooms.
4. Grill the mushrooms for about 5 minutes per side, or until tender and grill marks appear.
5. Toast the bread on the grill for about 1-2 minutes per side.
6. Assemble the sandwich: spread mayonnaise on the bread if using, then layer with grilled mushrooms, cheese, spinach, and tomato slices.
7. Serve immediately.

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. In a bowl, whisk together all ingredients until well combined.
2. Place cleaned Portobello mushrooms in a shallow dish.
3. Pour marinade over the mushrooms, making sure they are well coated.
4. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
5. Grill or cook the mushrooms as desired.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sliced pepperoni or other toppings of choice
• 1/4 cup sliced black olives
• Fresh basil for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Brush the mushrooms with olive oil and place them on a baking sheet.
3. Spread pizza sauce over each mushroom cap.
4. Sprinkle with mozzarella and Parmesan cheese.
5. Add your desired toppings.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Ingredients

• 4 large Portobello mushrooms
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 burger buns
• Lettuce, tomato, onion, and condiments of choice

Instructions

1. Preheat grill or skillet to medium-high heat.
2. Mix olive oil, garlic, smoked paprika, salt, and pepper.
3. Brush the mixture onto both sides of the mushrooms.
4. Grill or cook the mushrooms for about 5 minutes per side, or until tender.
5. Toast the buns if desired.
6. Assemble the burgers with lettuce, tomato, onion, and your favorite condiments.

Ingredients

• 4 large Portobello mushrooms
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat grill or skillet to medium-high heat.
2. Mix olive oil, soy sauce, balsamic vinegar, garlic, thyme, salt, and pepper.
3. Brush the mixture onto both sides of the mushrooms.
4. Grill or cook the mushrooms for about 5 minutes per side, or until they are tender and have a nice sear.
5. Serve as a main dish or with your favorite sides.

Ingredients

• 4 large Portobello mushrooms, diced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup chopped cilantro
• Lime wedges and salsa for serving

Instructions

1. Preheat skillet to medium-high heat.
2. In a bowl, toss diced mushrooms with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
3. Cook mushrooms in the skillet for about 5-7 minutes, or until tender and slightly crispy.
4. Warm tortillas in a separate skillet or microwave.
5. Assemble tacos by placing mushrooms in tortillas, then topping with lettuce, tomatoes, and cilantro.
6. Serve with lime wedges and salsa.

Ingredients

• 4 large Portobello mushrooms, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add onions and garlic, and sauté until softened.
3. Add chopped mushrooms and cook until they release their moisture and start to brown.
4. Stir in thyme, salt, and pepper.
5. Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
6. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
7. Stir in the heavy cream and heat until warmed through.
8. Garnish with fresh parsley before serving.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, toss mushroom caps with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Place mushrooms in the air fryer basket in a single layer.
4. Cook for 8-10 minutes, flipping halfway through, until tender and slightly crispy.
5. Serve warm as a side or a main dish.

Ingredients

• 4 large Portobello mushrooms, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 4 ciabatta rolls or other sandwich bread
• 4 slices provolone or mozzarella cheese
• 1/2 cup roasted red peppers, sliced
• 1/4 cup pesto or mayonnaise

Instructions

1. Preheat a panini press or grill pan.
2. Brush mushrooms with olive oil, oregano, basil, salt, and pepper.
3. Grill mushrooms for about 4-5 minutes per side until tender.
4. Cut ciabatta rolls in half and spread pesto or mayonnaise on the inside.
5. Layer mushrooms, cheese, and roasted red peppers on the bread.
6. Press the sandwich in the panini press or grill pan until the cheese is melted and the bread is crispy.
7. Serve warm.

Ingredients

• 4 large Portobello mushrooms, sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Mixed greens (arugula, spinach, or lettuce)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onions
• 1/4 cup crumbled feta or goat cheese

Instructions

1. Preheat grill or skillet to medium-high heat.
2. Toss mushroom slices with olive oil, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper.
3. Grill or sauté mushrooms for 5-7 minutes until tender and slightly caramelized.
4. Arrange mixed greens on a serving platter.
5. Top with grilled mushrooms, cherry tomatoes, red onions, and cheese.
6. Drizzle with additional balsamic vinegar or dressing of your choice before serving.

Ingredients

• 4 large Portobello mushrooms
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1 clove garlic, minced
• 1 tbsp fresh basil or parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mozzarella, Parmesan, cream cheese, garlic, basil, salt, and pepper.
3. Remove the stems and gills from the mushroom caps.
4. Spoon the cheese mixture into each mushroom cap, packing it in slightly.
5. Place stuffed mushrooms on a baking sheet.
6. Bake for 15-20 minutes until the cheese is melted and bubbly.
7. Serve warm.

Ingredients

• 4 large Portobello mushrooms, sliced
• 2 tbsp vegetable oil
• 1 bell pepper, sliced
• 1 cup snap peas or green beans
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce (optional)
• 1 tsp sesame oil
• Cooked rice or noodles for serving

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add mushrooms and stir-fry for 5-7 minutes until they start to brown.
3. Add bell pepper, snap peas, garlic, and ginger, and stir-fry for another 3-4 minutes until vegetables are tender-crisp.
4. Stir in soy sauce, hoisin sauce (if using), and sesame oil.
5. Cook for an additional 1-2 minutes, until everything is well-coated and heated through.
6. Serve over cooked rice or noodles.

Ingredients

• 4 large Portobello mushrooms
• 2 tbsp olive oil
• 1/2 cup goat cheese, crumbled
• 2 tbsp fresh thyme leaves (or dried thyme)
• 1 clove garlic, minced
• Salt and pepper to taste
• Balsamic reduction for drizzling (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. Brush the mushrooms with olive oil and season with salt and pepper.
4. Place mushrooms on a baking sheet, gill side up.
5. Mix goat cheese with thyme and garlic. Spoon the mixture onto each mushroom cap.
6. Bake for 15-20 minutes, until the cheese is golden and the mushrooms are tender.
7. Drizzle with balsamic reduction if desired before serving.

Ingredients

• 2 large Portobello mushrooms, sliced
• 1 medium eggplant, diced
• 2 tbsp vegetable oil
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/4 cup chopped fresh basil or parsley

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add eggplant and cook for 5 minutes until it starts to soften.
3. Add mushrooms and bell pepper, and cook for another 5 minutes.
4. Stir in garlic, soy sauce, hoisin sauce, and sesame oil.
5. Cook for an additional 3-4 minutes, until vegetables are tender.
6. Garnish with fresh basil or parsley before serving.

Ingredients

• 2 large Portobello mushrooms, diced
• 4 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar or your favorite cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add mushrooms and sauté until tender, about 5 minutes.
3. In a bowl, whisk together eggs, milk, salt, and pepper.
4. Pour the egg mixture over the mushrooms in the skillet.
5. Cook until eggs are set, then sprinkle cheese on one half of the omelette.
6. Fold the omelette in half and cook for another 1-2 minutes until cheese is melted.
7. Garnish with fresh chives or parsley before serving.

Ingredients

• 4 large Portobello mushrooms
• 1/4 cup soy sauce
• 2 tbsp maple syrup or honey
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp liquid smoke (optional)

Instructions

1. Preheat oven to 175°F (80°C) or use a dehydrator.
2. Clean and slice mushrooms thinly, about 1/8 inch thick.
3. In a bowl, mix soy sauce, maple syrup, smoked paprika, garlic powder, black pepper, and liquid smoke.
4. Marinate mushroom slices in the mixture for at least 30 minutes.
5. Arrange mushrooms in a single layer on a baking sheet or dehydrator trays.
6. If using an oven, bake for 2-3 hours, flipping occasionally, until mushrooms are dry and chewy.
7. Store in an airtight container once completely cooled.

Ingredients

• 4 large Portobello mushrooms, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley or basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Marinara sauce for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mushrooms, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper.
3. Mix until well combined and form into 1-inch meatballs.
4. Place meatballs on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, or until meatballs are golden brown and firm.
6. Serve with marinara sauce.

Ingredients

• 4 large Portobello mushrooms
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Vegetable oil for frying

Instructions

1. Soak mushrooms in buttermilk for at least 1 hour.
2. In a separate bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
3. Heat vegetable oil in a skillet over medium-high heat.
4. Dredge mushrooms in the flour mixture, pressing to coat evenly.
5. Fry mushrooms for 3-4 minutes per side, until golden and crispy.
6. Drain on paper towels and serve warm.

Ingredients

• 4 large Portobello mushrooms, finely chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup grated Gruyère or cheddar cheese
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a skillet over medium heat.
3. Add onion and garlic, and cook until softened.
4. Add mushrooms and cook until they release their moisture and are tender.
5. Stir in cheese, thyme, salt, and pepper. Remove from heat.
6. Roll out puff pastry on a floured surface and cut into 4 squares.
7. Place a spoonful of mushroom mixture in the center of each square.
8. Fold the pastry over the filling to form a pocket and seal edges with a fork.
9. Brush with beaten egg.
10. Bake for 15-20 minutes, or until golden brown and puffed.
11. Serve warm.

Ingredients

• 4 large Portobello mushrooms, cut into large chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, whisk together olive oil, soy sauce, balsamic vinegar, garlic, oregano, salt, and pepper.
2. Toss mushroom chunks, bell peppers, and onion in the marinade.
3. Thread the vegetables and mushrooms onto skewers, alternating them.
4. Preheat grill to medium-high heat.
5. Grill kebabs for about 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred.
6. Serve warm.

Ingredients

• 4 large Portobello mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 12 lasagne noodles, cooked
• 2 cups spinach
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté onions and garlic until softened. Add mushrooms and cook until tender.
3. Stir in spinach and cook until wilted.
4. In a bowl, mix ricotta cheese with basil, oregano, salt, and pepper.
5. Spread a layer of marinara sauce on the bottom of a baking dish.
6. Place a layer of lasagne noodles over the sauce. Spread with a layer of ricotta mixture, followed by a layer of the mushroom mixture.
7. Top with mozzarella cheese.
8. Repeat layers, finishing with marinara sauce and Parmesan cheese on top.
9. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.
10. Let cool for a few minutes before serving.

Ingredients

• 4 large Portobello mushrooms
• 1/2 cup cooked crab meat or shrimp, chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean mushrooms and remove stems and gills.
3. In a bowl, mix crab meat or shrimp, breadcrumbs, Parmesan cheese, mayonnaise, lemon juice, garlic, parsley, salt, and pepper.
4. Spoon the seafood mixture into each mushroom cap, pressing down slightly.
5. Place mushrooms on a baking sheet.
6. Bake for 15-20 minutes, until the filling is golden and mushrooms are tender.
7. Serve warm.

Ingredients

• 4 large Portobello mushrooms, sliced
• 1 cup snap peas
• 1 bell pepper, sliced
• 1/2 cup carrots, julienned
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• Cooked rice or noodles for serving
• Sesame seeds and chopped green onions for garnish

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, and cook for 30 seconds.
3. Add mushrooms and cook for 5 minutes until they start to brown.
4. Add snap peas, bell pepper, and carrots, and stir-fry for another 4-5 minutes until vegetables are tender-crisp.
5. Stir in soy sauce, hoisin sauce, and sesame oil. Cook for 1-2 minutes until everything is well-coated.
6. Serve over rice or noodles, and garnish with sesame seeds and green onions.

Ingredients

• 4 large Portobello mushrooms, sliced
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 4 slices of rustic bread
• 1/4 cup balsamic glaze
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and cook for 1 minute.
3. Add mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and golden, about 5-7 minutes.
4. Toast bread slices in a toaster or under the broiler.
5. Top each toast with the sautéed mushrooms.
6. Drizzle with balsamic glaze and garnish with fresh parsley.

Ingredients

• 4 large Portobello mushrooms
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean mushrooms and remove stems and gills.
3. In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
4. Add spinach and cook until wilted. Remove from heat.
5. In a bowl, mix spinach with ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper.
6. Spoon the spinach mixture into each mushroom cap, packing it in slightly.
7. Place mushrooms on a baking sheet.
8. Bake for 15-20 minutes, until mushrooms are tender and the filling is slightly golden.
9. Serve warm.

Ingredients

• 4 large Portobello mushrooms, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup red wine (optional)
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet or pot over medium heat.
2. Add onions, garlic, carrot, and celery. Cook until softened, about 5 minutes.
3. Add diced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Stir in tomato paste and cook for 1 minute.
5. Pour in red wine (if using) and let it simmer until reduced by half.
6. Add crushed tomatoes, basil, oregano, salt, and pepper.
7. Simmer the ragu for 20-30 minutes, stirring occasionally, until thickened.
8. Garnish with fresh parsley and serve over pasta, polenta, or rice.

Ingredients

• 4 large Portobello mushrooms, sliced
• 1 medium zucchini, sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1/2 tsp sesame oil
• Salt and pepper to taste
• Cooked rice or noodles for serving
• Sesame seeds for garnish

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 30 seconds.
3. Add mushrooms and zucchini, and stir-fry for 5-7 minutes until tender.
4. Stir in soy sauce, oyster sauce (if using), and sesame oil.
5. Cook for another 2 minutes, until everything is well-coated.
6. Serve over rice or noodles and garnish with sesame seeds.

Ingredients

• 4 large Portobello mushrooms
• 1 cup flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably panko)
• 1/2 cup grated Parmesan cheese
• 1 tsp paprika
• Salt and pepper to taste
• Vegetable oil for frying
• Lemon wedges for serving

Instructions

1. Clean mushrooms and remove stems.
2. Season both sides of the mushrooms with salt and pepper.
3. Place flour, beaten eggs, and a mixture of breadcrumbs, Parmesan cheese, and paprika in separate shallow dishes.
4. Dredge each mushroom in flour, then dip in beaten eggs, and coat with breadcrumb mixture.
5. Heat vegetable oil in a skillet over medium heat.
6. Fry mushrooms for 3-4 minutes per side, until golden brown and crispy.
7. Drain on paper towels and serve with lemon wedges.

Ingredients

• 4 large Portobello mushrooms
• 1 lb pork tenderloin or pork chops, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup white wine or chicken broth
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a skillet over medium-high heat.
2. Add pork slices and cook until browned and cooked through, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, add garlic and cook for 1 minute.
4. Add mushrooms and cook until tender, about 5 minutes.
5. Stir in white wine or chicken broth, Dijon mustard, thyme, salt, and pepper. Cook until the liquid reduces slightly, about 2-3 minutes.
6. Return pork to the skillet and heat through.
7. Garnish with fresh parsley and serve.

Ingredients

• 4 large Portobello mushrooms, cut into chunks
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, mix olive oil, garlic, lemon juice, oregano, salt, and pepper.
2. Toss mushrooms and shrimp in the marinade and let sit for 15 minutes.
3. Thread mushrooms and shrimp onto skewers, alternating them.
4. Preheat grill to medium-high heat.
5. Grill skewers for 2-3 minutes per side, until shrimp are pink and mushrooms are tender.
6. Serve warm.

Ingredients

• 4 large Portobello mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar or feta cheese
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an ovenproof skillet over medium heat.
3. Add mushrooms and asparagus, and cook until tender, about 5-7 minutes.
4. In a bowl, whisk together eggs, milk, thyme, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet.
6. Cook on the stovetop for 2-3 minutes, until the edges start to set.
7. Transfer the skillet to the oven and bake for 15-20 minutes, until the frittata is set and lightly browned.
8. Let cool slightly before slicing and serving.

Ingredients

• 1 tbs olive oil

• 1 tbs fresh ginger, grated

• 1 clove garlic, crushed

• 200g button mushrooms

• 1 tbs curry powder, (or Curry Masters choose your favorite)

• 1/4 cup tomatoes, chopped

• 1/4 cup thick natural yogurt

• 40 gms silverbeet leaves

• ¼ cup coriander leaves

Instructions

1. Heat a wok over high heat. Add oil and heat until hot. Add ginger, garlic, curry powder, and mushrooms and stir-fry for 2 minutes or until lightly golden.

2. Add tomatoes and stir-fry 1-2 minutes until fragrant. Remove from the heat. Add yogurt, stir until well coated.

3. Reduce heat to medium. Return wok to the heat and cook 1-2 minutes or until heated through.

4. Add spinach or rocket and cook 1 minute or until wilted.

5. Serve over basmati rice, topped with coriander.

Ingredients

• 3 tablespoons butter (or vegan butter)

• 6 cups white button mushrooms, washed and dried

• 1 1/2 teaspoon garlic powder

• 1 teaspoon fresh thyme leaves, roughly chopped

• Salt and pepper

• 3 tablespoons white wine

• Garnish with fresh thyme (optional)

Instructions

1. Heat a large skillet over medium-high heat and add the butter.

2. When the butter is melted, add the mushrooms and toss them in the butter until coated.

3. Let the mushrooms cook for about 1-2 minutes tossing them once or twice, and then add the garlic powder, thyme, and a pinch or two of salt and pepper.

4. Continue to cook for about 4-5 minutes until the mushrooms begin to cook down and release their juices.

5. Add the white wine and continue to cook, uncovered, for about 8-10 more minutes until the wine cooks off and the mushrooms reach a golden brown color.

6. Serve with a sprinkling of fresh thyme.

Ingredients

• 4 slices bacon, chopped

• 3 tablespoons butter

• 1 tablespoon olive oil

• 4 garlic cloves, minced

• 1 pound small button mushrooms, rinsed and patted dry with paper towels

• 1/2 teaspoon chili powder, or to taste

• 1/2 teaspoon sweet paprika, or to taste

• 1/2 teaspoon garlic powder

• salt and fresh ground pepper, to taste

• 1/4 cup low sodium chicken broth

• 1/2 cup heavy cream

• chopped fresh parsley, for garnish

Instructions

1. Heat a skillet over medium-high heat and add in the chopped bacon; cook until crispy and remove from skillet. Set aside.

2. Add butter and olive oil to the skillet; once melted, lower heat to medium and stir in the garlic. Continue to cook for 2 minutes, stirring frequently. Do not burn the garlic.

3. Add mushrooms to the skillet and coat them all around with the butter sauce.

4. Season with chili powder, paprika, garlic powder, salt, and pepper.

5. Continue to cook over medium-high heat for 5 to 7 minutes, or until tender and nicely browned.

6. Add chicken broth and cook for 10 seconds.

7. Stir in the heavy cream and continue to cook for 3 to 4 minutes, or until the sauce starts to thicken.

8. Remove from heat; stir in bacon and garnish with parsley.

Ingredients

• 3 tablespoons olive oil

• 3 tablespoons butter

• 1 pound button mushrooms, sliced

• 1 clove garlic, thinly sliced

• 1 tablespoon red cooking wine

• 1 tablespoon teriyaki sauce, or more to taste

• 1/4 teaspoon garlic salt, or to taste

• Freshly ground black pepper to taste

Instructions

1. Heat olive oil and butter in a large saucepan over medium heat.

2. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes.

3. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Sauce

• 4 tablespoons extra virgin olive oil

• ¼ cup diced yellow onion

• 2 garlic cloves, minced

• one 28-ounce can crushed tomatoes

• 1 tablespoon sugar

• 2 teaspoons dried basil

• 1 teaspoon dried oregano

• 1 ¼ teaspoon fine sea salt

• ¼ teaspoon crushed red pepper (optional)

• 8 ounces white button mushrooms, sliced

• ½ teaspoon chopped fresh parsley

• Pinch ground black pepper

Ravioli

• 8 ounces white button mushrooms, chopped

• ¼ cup freshly grated parmesan

• 1/3 cup packed basil leaves

• 4 garlic cloves, chopped

• 8 to 10 fresh oregano leaves

• 2 tablespoons panko bread crumbs

• ¼ teaspoon fine sea salt

• 1/8 teaspoon ground black pepper

• 40 wonton wrappers

• Grated Parmesan and chopped herbs for garnish

Instructions

1. Start the sauce by heating 2 tablespoons of the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook for 3 minutes, until the onion begins to soften. Reduce the heat to medium and add the crushed tomatoes.

2. Stir in the sugar, dried basil, dried oregano, 1 teaspoon of the salt, and crushed red pepper (if using). Bring to a simmer, partially covered with a lid, and stir occasionally while you finish the ravioli.

3. To make the ravioli, place the chopped mushrooms in a food processor with the Parmesan, basil leaves, garlic, and oregano. A process on high for 30 seconds, until the mushrooms look nearly pureed. Pour into a bowl and stir in the bread crumbs, salt, and pepper.

4. Bring a large pot of water to a boil. Working on a flat surface, lay out 20 of the wonton wrappers. Place a generous teaspoon of the mushroom filling in the center of each square. Brush the edges with water and place the remaining wontons over each scoop of filling. Press and pinch the edges to seal the ravioli. You can also use a scalloped cutter or a biscuit cutter to give the ravioli a round or scalloped edge.

5. Boil the ravioli a few at a time for 1 minute, until they float to the top. Remove with a slotted spoon and transfer 5 ravioli to each of 4 serving plates.

6. Finish the sauce by heating the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the sliced mushrooms and cook for 5 minutes, until tender. Toss with the remaining ¼ teaspoon salt, pepper, and parsley.

7. Pour some sauce over each plate of ravioli and top with an equal amount of mushrooms. Garnish with Parmesan and chopped herbs when served.

Ingredients

• 16 ounces white button mushrooms (about 14 larger mushrooms)

• ½ pound pork or turkey sausage

• 4 ounces cream cheese, softened

• ¼ cup panko bread crumbs

• 2 tablespoons freshly grated Parmesan cheese

• ¼ teaspoon fine sea salt

• Small or chopped basil leaves for garnish

Instructions

1. Remove the mushroom stems and pulse in food processor until finely chopped (you can also chop by hand). Spray a baking dish large enough to hold all the mushrooms, about 8-by-10-inches, with non-stick cooking spray. Place the mushroom caps upside down in a baking dish.

2. Cook the chopped mushrooms and sausage in a large skillet over medium-high heat until the meat is no longer pink, about 7 minutes. Break it up into small pieces as it cooks. Reduce the heat to medium and stir in the cream cheese until melted about 2 minutes. Add the panko bread crumbs and remove the skillet from the heat.

3. Stir until all ingredients are combined. Add 1 tablespoon of Parmesan and the salt. Stir well. Let sit until cool enough to handle.

4. Preheat the oven to 375 degrees F.

5. Fill each mushroom cap with an equal amount of the sausage stuffing, mounding it high over the mushroom. Bake for 25 minutes, until the filling, is bubbly and the mushrooms are tender.

6. Sprinkle the remaining 1 tablespoon of Parmesan over the mushrooms just as you pull them out of the oven. Garnish with basil before serving.

Ingredients

• 4 large sweet potatoes, about 1 pound each

• 16 ounces white button mushrooms

• 1 pound lean ground turkey

• 1 small yellow onion, diced

• 2 cups prepared barbecue sauce

• 2 cups shredded Monterey Jack cheese

• 4 green onions, white and green portion sliced

Instructions

1. Pierce potatoes in several places with a fork and cook in the microwave according to your unit’s instructions, 13 to 15 minutes, until fork-tender. Let sit until cool enough to handle.

2. Add mushrooms to the bowl of a food processor and pulse until finely chopped (or finely dice by hand if preferred). Blend ground turkey and mushrooms in a large bowl.

3. Preheat a large skillet over medium-high heat and add the turkey and mushrooms. Cook, stirring often until it begins to brown, about 5 minutes. Add onion. Continue to cook, until the turkey is browned and no longer pink, about 7 more minutes. Drain excess liquid.

4. Add barbecue sauce and stir until heated through about 2 minutes. Cut each sweet potato in half lengthwise. Place cut-side up on a baking sheet. Use a fork to mash some of the potatoes and move to the sides to create a space for the filling. Spoon barbecue filling into each of the 8 potato halves. Sprinkle with an equal amount of cheese.

5. Broil on high for five minutes, until cheese is browned and bubbling. Serve warm.

Instructions

1. To grill portobello mushrooms, you'll need to clean them, remove the stem, and scrape out the gills.

2. Then add 2 large portobellos to a bowl. In a separate bowl, whisk together two tablespoons olive oil, two minced garlic cloves, ½ teaspoon sea salt, and ¼ teaspoon ground black pepper.

3. Add the sauce to the portobellos and toss until portobellos are fully coated.

4. Heat a grill pan over medium-high heat and add portobellos. Let grill on each side for about four to six minutes until grill marks appear.

5. Pro tip: Kick up the flavor by adding a tablespoon of balsamic vinegar and ½ tablespoon of pure maple syrup to the sauce. You can also let the mushrooms marinate in the refrigerator for up to an hour for added flavor.

6. Mushrooms are deliciously crispy when roasted. To roast crimini mushrooms, line a large rimmed baking sheet with parchment paper or a baking mat.

7. Preheat oven to 375 degrees Fahrenheit. Add a pound of sliced mushrooms to a large bowl.

8. Toss with one tablespoon coconut oil, ½ teaspoon sea salt, and ½ teaspoon Italian herbs. Add to the baking sheet and cook for 20 minutes, stirring halfway through.

Ingredients

• 500g button mushroom

• 2 onion

• 5 cloves garlic

• 4 green chili

• 4 teaspoon vegetable oil

• 1/2 teaspoon powdered turmeric

• 2 teaspoon garam masala powder

• salt as required

• 2 capsicum (green pepper)

• 2 tomato

• 3 inches ginger

• 4 tablespoon fresh cream

• 1/2 teaspoon cumin seeds

• 3 teaspoon red chili powder

• 1 teaspoon kasoori methi powder

• 1/2 handful chopped coriander leaves

Instructions

1. Wash the button mushrooms thoroughly under running water and pat them dry on a kitchen napkin or towel. Note that you should not soak the mushrooms in water as they tend to absorb water and become soggy. Cut them into slices.

2. Cut the capsicums into small pieces too. Also, roughly chop the ginger, garlic, and green chilies. Roughly chop the tomatoes and onions too. Put them all aside.

3. Take a grinder jar and add ginger, green chilies, and garlic in it. Grind this mix till it turns into a coarse paste. Transfer to a bowl. Similarly grind tomatoes and onions into a paste and transfer it in another bowl.

4. Put a pan on medium flame and heat some oil in it. Add cumin seeds and let them splutter. Following that, add the coarse paste prepared with garlic, ginger, and green chilies in the pan and mix it well. Let this mix saute for a while.

5. Now, add the onion and tomato paste too in the pan and saute it well till it is cooked. Add spices like red chili powder, turmeric powder, and garam masala powder. Mix everything well once more.

6. Let the gravy cook till the oil starts releasing from the sides. Once that happens, add the previously sliced button mushrooms in the pan along with capsicum or green peppers. Let them cook for a couple of minutes.

7. Add some water in the pan along with the seasoning of salt. Mix it well and cover the pan. Let it simmer till the mushrooms are cooked.

8. Remove the lid and add some fresh cream and mix everything. Let the vegetable dish cook for a couple more minutes. Add kasoori methi and mix it well. Remove the pan from heat.

9. Transfer to a serving dish and garnish with chopped coriander leaves. Serve at once with a bread or rice preparation of your choice.

Ingredients

• 1 tablespoon butter, melted

• 1 tablespoon olive oil

• ½ teaspoon salt (I use kosher), plus more to taste

• ½ teaspoon freshly ground pepper, plus more to taste

• ½ tablespoons teriyaki sauce

• ½ teaspoon dark sesame oil

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.

2. In a large bowl, toss washed mushrooms with butter and olive oil.

3. Spread onto a rimmed baking sheet, and bake for 30 minutes, stirring every 10 minutes, until mushrooms are browned at the edges and have given up their liquid.

4. Return to bowl and season with salt and pepper, then toss with teriyaki sauce and sesame oil.

5. Taste and see if you need a bit more salt or pepper. Serve warm or at room temperature.