10 Delicious Mushroom Recipes for Vegetarian Lovers

Portobello Mushroom Burger with Avocado Mayo

Mushroom recipes vegetarian are staples for any vegetarian diet. Portobello mushrooms are used as burger buns and topped with avocado mayonnaise, lettuce, tomato and onion. Grilled portobello mushrooms have a robust, savory flavor and hearty, meaty texture that stands in for a beef patty. The creamy avocado mayonnaise adds richness as well as healthy fats, and the fresh veggies provide moisture, acidity and crunch. This mushroom burger is satisfying and delicious, perfect for any meal.

Portobello mushrooms are very popular as a meat substitute because of their large size and dense, chewy texture. According to researchers at the University of Michigan, portobello mushrooms are high in B vitamins, copper, potassium, and antioxidants. They have anti-inflammatory and heart health benefits when consumed regularly as part of a balanced diet. Swapping a beef burger for a mushroom burger a couple times per week can significantly improve your nutrition and reduce health risks. For the best flavor, choose mushrooms with caps that are 5 to 6 inches in diameter. Clean, remove the stems, and marinate the caps in your favorite vinaigrette before grilling until tender.

Vegetarian Stuffed Mushrooms with Spinach and Feta

Vegetarian stuffed mushrooms are a delicious appetizer or side dish for any meal. Mushroom caps are filled with a savory spinach and feta cheese stuffing, then baked until the mushrooms are tender and the filling is hot. The classic combination of spinach and feta provides richness, creaminess and a tangy kick, while the mushrooms themselves offer an ideal vessel for the stuffing.

Ingredients:

• 1 pound cremini or white button mushrooms, wiped clean
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1/2 onion, diced
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1/2 cup crumbled feta cheese
• 1/4 cup bread crumbs
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

** Instructions:**

1. Preheat the oven to 400°F. Remove the stems from the mushrooms and set aside. Chop the stems.
2. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the garlic, onion, and chopped mushroom stems and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until the spinach is heated through, about 3 minutes more. Remove from the heat and let cool slightly.
4. Transfer the spinach mixture to a large bowl. Stir in the feta, bread crumbs, parsley, and remaining 1 tablespoon olive oil.
5. Grease a 9-inch pie plate or shallow baking dish. Place the mushroom caps top side facing down in the prepared dish. Divide the stuffing mixture evenly among the mushrooms.
6. Bake until the mushrooms are tender and the filling is hot, about 15 minutes. Serve warm.

Mushrooms provide many nutritional benefits according to researchers at Penn State University. Mushrooms contain B vitamins, copper, potassium, antioxidants, vitamin D, and more. A single serving of stuffed mushrooms can provide 20-25% of your daily need for those nutrients. The spinach in the stuffing also adds essential minerals such as folate, iron and magnesium. Overall, vegetarian stuffed mushrooms are a nutritional powerhouse, not just a delicious appetizer. Enjoy!

Mushroom and Asparagus Risotto with Parmesan Cheese

Risotto is a classic Italian dish of arborio rice simmered in broth until creamy and al dente. Mushroom and asparagus risotto features sautéed mushrooms and asparagus folded into the risotto along with parmesan cheese and fresh herbs. It is a delicious vegetarian main course perfect for spring.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 bunch asparagus, tough ends trimmed, spears cut into 1-inch pieces
• 1/2 cup dry white wine
• 4 to 5 cups vegetable broth, warmed
• 1 1/2 cups arborio rice
• 1/2 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the mushrooms and asparagus and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the wine and cook, stirring frequently, until evaporated, about 2 minutes.
3. Add 4 cups of the broth and the rice. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring frequently, until the rice has absorbed most of the liquid but is still al dente, adding more broth 1/2 cup at a time as needed, about 20 minutes total.
4. Remove from the heat and let stand, covered, for 5 minutes. Stir in the parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately, topping each portion with more parmesan, parsley, salt, and pepper.

Risotto gets its creamy texture from the starch released by the arborio rice as it cooks and absorbs broth. Arborio rice is a short-grain rice high in amylopectin, a starch that helps rice hold its shape during cooking and creates a creamy sauce. The mushrooms and asparagus provide savory flavor, nutrition, and texture to the dish. One serving of mushroom and asparagus risotto contains 8 grams of protein and provides a variety of vitamins and minerals, especially B vitamins, selenium and lycopene. Buon appetito!

Vegan Mushroom Stroganoff with Coconut Milk

Mushroom stroganoff is a hearty dish of mushrooms and vegetables simmered in a creamy sauce. This vegan version uses coconut milk instead of the traditional cream or sour cream for a rich, dairy-free sauce. Paprika, thyme and Dijon mustard provide flavor to the coconut milk sauce, which is served over rice, mashed potatoes or your favorite noodles.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound cremini or white button mushrooms, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons paprika
• 2 teaspoons dried thyme
• 1 tablespoon Dijon mustard
• 1 (13.5 ounce) can coconut milk
• 2 tablespoons cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• Cooked rice, mashed potatoes or noodles for serving

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the mushrooms, carrots and celery. Increase the heat to medium-high. Cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes.
3. Add the paprika, thyme and mustard and cook, stirring constantly, for 1 minute until fragrant. Add the coconut milk and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 10 minutes.
4. In a small bowl, whisk the cornstarch and 2 tablespoons water until smooth. Add to the saucepan and cook, stirring frequently, until the sauce has thickened slightly, about 2 minutes more.
5. Remove from the heat and season with salt and pepper. Serve over rice, mashed potatoes or your favorite noodles.

Coconut milk provides healthy fats and a creamy texture without the cholesterol found in dairy or eggs. According to http://NutritionFacts.org|NutritionFacts.org, coconut milk contains lauric acid, a medium-chain triglyceride that may help support immune health and encourage fat burning. Mushrooms provide antioxidants like ergothioneine that can protect cells from damage. Nutritional yeast adds a savory, cheesy flavor. This vegan mushroom stroganoff is satisfying comfort food that is better for you than the traditional version.

Creamy Mushroom and Potato Soup with Garlic Bread

Mushroom and potato soup is comfort food at its finest. This creamy soup is made from mushrooms, potatoes, onions and garlic, then puréed until thick and smooth. It is garnished with fresh parsley and served with warm garlic bread for dipping.

Ingredients:

• 2 tablespoons olive oil
• 3 onions, diced
• 3 cloves garlic, minced
• 1 pound cremini or white button mushrooms, sliced
• 1 bay leaf
• 1 thyme sprig
• 3 pounds russet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup water
• 1 cup milk or almond milk
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 1 loaf crusty bread
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
2. Add the mushrooms, bay leaf, and thyme. Cook, stirring occasionally, until the mushrooms release their liquid, about 10 minutes.
3. Add the potatoes, broth, and water. Bring to a boil, then reduce the heat to medium-low. Simmer until the potatoes are tender when pierced with a fork, about 15 minutes.
4. Remove and discard the bay leaf and thyme sprig. Use an immersion blender to purée the soup until mostly smooth. Alternatively, let cool slightly and purée in batches in a blender. Return to the saucepan and stir in the milk.
5. Reheat until heated through over low heat, stirring frequently. Stir in 1 tablespoon of the parsley and season with salt and pepper. Keep warm.
6. For the garlic bread: Preheat the oven to 400°F. Cut the loaf of bread in half lengthwise, then slice into 1-inch pieces. Place on a baking sheet, cut side up.
7. Combine the minced garlic and olive oil. Brush the mixture onto both sides of the bread. Sprinkle with parsley (if using).
8. Bake until the bread is golden brown, about 10 minutes. Serve warm with the soup.

This homemade mushroom and potato soup provides potassium, B vitamins, selenium and various antioxidants. Garlic bread made from crusty bread provides fiber and calcium. The creamy, hearty combination is perfect comfort food for a cold night. Enjoy your bowl of soup!

Mushroom and Quinoa Salad with Balsamic Vinaigrette

This hearty mushroom and quinoa salad is tossed in a balsamic vinaigrette with spinach, bell peppers and herbs. Quinoa is a nutritious whole grain that provides protein and fiber, while mushrooms supply B vitamins, antioxidants and a savory flavor. Fresh spinach and crisp bell peppers add moisture, texture and additional nutrition. A tangy balsamic vinaigrette ties all the ingredients together. This satisfying salad works well as a main course or side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 5 ounces baby spinach
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Combine the quinoa and broth in a saucepan and bring to a boil. Cover, reduce heat to low and simmer until the broth is absorbed, about 15 minutes. Let stand, covered, for 5 minutes, then fluff with a fork. Transfer to a large salad bowl and set aside to cool slightly.
2. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Transfer to the salad bowl with the quinoa.
3. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add bell peppers and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to the salad bowl.
4. Add the spinach to the salad bowl and toss to combine.
5. In a jar with a tight-fitting lid, combine balsamic vinegar, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shake well to combine. Add extra virgin olive oil and shake again vigorously until well combined. Pour over the salad and toss to coat. Enjoy warm or chilled!

Quinoa is a complete protein that contains all nine essential amino acids our bodies need. According to researchers at Harvard University, one cup of cooked quinoa has 8 grams of protein and 5 grams of fiber. Mushrooms, spinach and bell peppers provide additional nutrition, especially antioxidants like lycopene and vitamins A and C. This salad is healthy, satisfying and full of flavor. Buon appetito!

Mushroom and Goat Cheese Tart with Caramelized Onions

This savory mushroom and goat cheese tart features a flaky pastry crust filled with sautéed mushrooms, crumbled goat cheese and sweet caramelized onions. It makes a delicious appetizer, light main course or brunch dish for any occasion.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/4 cup olive oil
• 3 large onions, halved and sliced
• 1 teaspoon sugar
• 1 pound cremini mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces goat cheese, crumbled
• 2 tablespoons chopped fresh chives
• 1 egg yolk
• 1 tablespoon milk or water

Instructions:

1. Preheat the oven to 400°F. Unfold the puff pastry sheet and place on a baking sheet lined with parchment paper. Use a knife or pizza cutter to score a 1/2-inch border around the edge of the pastry. Set aside.
2. Heat 2 tablespoons of the olive oil in a skillet over medium-low heat. Add the onions, sugar and 1/2 teaspoon salt. Cook, stirring frequently, until very soft and caramelized, about 30 minutes. Transfer to a plate and let cool slightly.
3. Heat the remaining 2 tablespoons olive oil in the skillet over medium-high heat. Add the mushrooms, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender and browned, about 10 minutes. Transfer to a plate and let cool slightly.
4. Spread the goat cheese over the puff pastry within the scored border. Top with the mushrooms, onions and chives. Fold the scored pastry border over the filling.
5. Whisk the egg yolk and milk in a small bowl until smooth. Brush the mixture over the pastry edges to seal. Use a knife or kitchen shears to cut 3-4 slits in the top to allow steam to escape.
6. Bake until the pastry is golden brown, 20 to 25 minutes. Let cool for at least 10 minutes before slicing and serving. Enjoy!

Goat cheese adds a creamy and tangy element to this mushroom tart. According to Wikipedia, goat cheese is cholesterol-free, lower in fat and calories than cheese from cow’s milk. Mushrooms provide antioxidants that may help support immune health and cell regeneration. Caramelized onions are rich in quercetin, a flavonoid with anti-inflammatory effects. This savory tart is satisfying and nutritious, perfect for a special brunch or dinner.

Grilled Mushroom Skewers with Chimichurri Sauce

Grilled mushroom skewers are a hearty vegetarian dish perfect for summer. A variety of mushrooms including cremini, oyster, shiitake and portobello are threaded onto skewers and grilled until tender. They are served with a vibrant chimichurri sauce made from garlic, herbs, olive oil and red wine vinegar. The smoky, savory mushrooms pair perfectly with the tangy, herby chimichurri.

Ingredients:

• 1 pound mixed mushrooms such as cremini, oyster, shiitake and portobello, wiped clean
• 2 bell peppers, seeded and cut into chunks
• 2 small zucchini, sliced into chunks
• 2 tablespoons olive oil
• 1 teaspoon salt
• Wooden skewers, soaked in water for 30 minutes

Chimichurri Sauce:

• 1 cup chopped fresh parsley
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt to taste

Instructions:

1. Preheat a grill, grill pan or broiler to medium-high heat. Thread the mushrooms, bell peppers and zucchini onto the skewers, alternating vegetables. Brush with the olive oil and sprinkle with 1/2 teaspoon of the salt.
2. Grill or broil, turning occasionally, until the vegetables are tender and lightly charred, about 10-15 minutes. Transfer to a platter and keep warm.
3. To make the chimichurri sauce: Combine the parsley, garlic, olive oil, vinegar, oregano, red pepper flakes and remaining 1/2 teaspoon salt in a bowl or blender. Process briefly until well combined but still slightly chunky.
4. Pour the chimichurri sauce over the grilled skewers. Serve warm or at room temperature.

Grilling mushrooms brings out their natural savory flavor. Mushrooms contain compounds called umami, which give them a rich, savory taste. According to researchers at The American Journal of Clinical Nutrition, mushrooms also provide many nutrients including B vitamins, selenium, copper, potassium, and antioxidants.The chimichurri sauce packs fresh herby and garlicky flavor, and its healthy fats may help with the absorption of fat-soluble vitamins from the vegetables. This dish is satisfying, nutritious and perfect for outdoor summer dining. Enjoy!