25 Fresh Mushroom Recipes for Dinner

“I love mushrooms!” – Carol

“You can experiment with this delicious ensemble with different flavors, such as balsamic and even marinara sauce. It is a really versatile recipe and is very comforting.” – Jennifer

“This is a great chicken dish. Rich in flavor, the tarragon puts it over the top. Acquired from my mother-in-law Carol Makowski.” – Jayme

“My BFF made this casserole for me and I loved it so much that she gave me the recipe. She passed away two months later. I miss her so much! I thought I would share this recipe in her memory. It is delicious with steak or ham.” – Myra

“This adds lots of flavor to an inexpensive cut. Be sure to slice it across the grain when serving.” – Pamela

“This buttery, beefy, out-of-this-world yummy baked rice made with beef consommé and mushrooms is known by many in the South as ‘Church Lady rice!’ Anyone over 50 who grew up attending church potlucks knows this dish very well. I truly believe that most sweet church ladies used canned mushrooms (and it was fabulous, trust me!), but these days I use a carton of fresh mushrooms, which I sauté in butter and then add to the recipe.” – Jamie

“I love asparagus and mushrooms and made this one evening with ingredients I had on hand for a quick dinner. It’s been a favorite of mine ever since!” – Shawn

“My mom and grandmother would make this when they had leftover veggies that they couldn’t use or it wasn’t enough to make a complete dish. I’ve seen this done on so many cooking shows and have made it so often. It never really makes it to the dinner table! You can swap out the goat cheese for any cheese you prefer and use any vegetables you like. I often cut up flat bread or pita or crunchy Italian bread to go with it. Enjoy!” – Denise

“This is one of my favorite recipes. It’s creamy, bacony, mushroomy, sun-dried tomatoey, pestoey – full of so much flavor, you’ll wonder how you made it through life without ever trying it! The real secret to this dish is mastering your sauce-making skills. Constantly stirring the cream and watching the temperature of the pan is absolutely critical to the success of this decadent bechamel sauce. If you don’t eat bacon, no problem. Just be sure to substitute the flavor with salt or lemon zest to balance out the naturally sweet cream flavor.” – Jason

“Eating low carb doesn’t mean low flavor. This dish is full of flavor and texture. The zucchini spirals really make you feel like you have pasta and soak up all the flavors. This is seriously so good and easy.” – Debbie

“I am always in the mood for some comfort food. And for me, that includes a nice warm, creamy casserole. I made this as a play on my mom’s tuna noodle casserole.” – Jessica

“Tried something new with Brussels sprouts and this recipe hits it outta the park. I also added wild mushrooms to this for an even heartier side.” – Lou

“This is so quick and easy to make. I really like it because I can taste the fresh mushrooms and the peas. No flavor gets lost.” – Bonnie

“Some of you are probably wondering about my recipe titles. I am in the process of creating a football cookbook and I use football terms in my recipe names. (Go Panthers)” – Pat

“I have been making this for years. I have yet to find anyone who doesn’t like it. I even found a way to make it camping, lol. My recipes are very detail oriented. I make sure anyone can do it.” – Mark

“This colorful dish can be served as a main dish or a side and is great hot or cold! If you are watching your fat intake, you can skip the olive oil mixture and just toss the vegetables with extra Italian dressing. If you or a guest has a gluten sensitivity, you can substitute gluten-free spaghetti for the orzo, just break it into small pieces before boiling, or use long grain or brown rice instead of the pasta.” – Crystal

“This is dedicated to my parents. Mama likes the ease of cooking it and Daddy loves it served with rice. The dish makes its own delicious gravy. I came up with this dish too many years ago to mention… lol.” – Connie

“I was visiting a friend on a cold night and his wife pulled ‘stuffed mushrooms’ out of the oven. I was tired and cold and remember being warmed completely by the flavor and richness of the dish. I never got her recipe, but I improvised my own which I serve at parties and family get-togethers. Some folks won’t eat fresh mushrooms (to their great misfortune!), but those who do fall all over this dish.” – Brian

“At most of the restaurants that I worked at, we always finished our steaks in the oven. We’d use the grill to get those nice-looking grill marks, and then stick it, pan, and all into the oven at a set temperature. With the constant temp, you were always assured of a perfectly done steak, every time. This recipe uses a rib eye steak, which I think gives you the best combination of good marbling, tenderness, and flavor; although feel free to experiment with other cuts. The thickness of the steak; however, is very important. A minimum of one inch. Well, you ready… Let’s get into the kitchen.” – Andy Anderson

“This is a big hit with my family! I serve only 1 mushroom with a side of soup and refrigerate the others for another meal (like lunch the next day or an after-school snack). You can all so use small fresh mushrooms to make appetizers.” – Stacey

“I love cooking with my honey and we just had the best time putting these together! The depth of flavor was unexpected and delicious.” – Tanya

“Who doesn’t love a great hamburger? Who doesn’t like a great grilled cheese? Put them together and what have you got? ONLY THE BEST Sandwich you EVER tasted!!! Super Bowl party…here we come! Remember to Play With Your Food!!! XOXOX” – Colleen

“My grandma used to make risotto all the time, and we all loved it. So when I get a chance to make it, I try to put my own spin on it. My family loves this savory risotto.” – Luana

“WOW! This one surprised even me. I put some special ingredients into this one. A rib eye from ‘Omaha Steaks,’ a portobello mushroom, and ‘Martha Gooch’s’ Kluski Noodles (Egg Noodles.) It surpassed my expectations. I usually make my Beef Tips and Noodles from rib eyes as I did this time. You could serve this to your future mother and father-in-law. I didn’t tire of it right up through the second serving later that day. And had half the noodles left over for another something.” – Gary

“Roasted portobello mushroom marinated in balsamic vinaigrette topped caprese style with tomato, basil pesto and mozzarella in addition BLT style with tomato, basil leaves and bacon along with some creamy avocado.” – Kevin