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Vegetarian Mushroom Stuffing recipe

Vegetarian Mushroom Stuffing recipe

  • Recipes
  • Dish type
  • Side dish
  • Stuffing
  • Mushroom stuffing

A vegetarian stuffing to make for Christmas or anytime. You could also use mushroom stock for even more mushroom flavour.


Fife, Scotland, UK

15 people made this

IngredientsServes: 14

  • 500g (1 1/4 lb) fresh mushrooms
  • 100g (4 oz) butter or margarine
  • 2 onions, diced
  • 2 sticks celery, chopped
  • 1 teaspoon savoury seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1.25kg (2 3/4 lb) dried breadcrumbs
  • 350ml (12 fl oz) hot vegetable stock
  • 2 eggs or 4 egg whites, beaten
  • 4 apples - cored, peeled and chopped
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Butter one 20x30cm (9x13 in) baking dish. Preheat oven to 190 C / Gas mark 5.
  2. Rinse, pat dry and quarter mushrooms. In large frying pan, heat butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in savoury seasoning, salt and pepper.
  3. In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. Transfer to casserole.
  4. Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

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Italian Vegetarian Stuffed Mushrooms

These Italian Vegetarian Stuffed Mushrooms are simple, fresh, and bursting with yummy, savory flavor from fresh herbs, shallots, garlic, and parmesan cheese. They&rsquore easy to assemble ahead of time and great as a vegetarian dinner paired with a salad and crusty bread, or served as a party appetizer.

I just love mushrooms. I love the earthy flavor and the texture. When I was little, I didn&rsquot like them, so I feel like I&rsquom making up for lost time as an adult. And I&rsquom trying my hardest to get my toddler to like them, too (so far, so good- she loved these!).

I especially like mushrooms as an alternative to meat in vegetarian recipes. They&rsquore &ldquomeaty&rdquo and hearty, so they&rsquore the perfect substitute.

Chop them up finely to use instead of ground beef (I do this with Greek Spaghetti). Grill up a large portobello mushroom in place of a burger and throw it in a bun. Make stuffed portobello mushrooms as an elegant vegetarian entree. Or, substitute half of the meat with chopped mushrooms in things like meatballs, burgers, or bolognese sauces. Yum!

Plus, mushrooms are SUPER good for you&ndash they have vitamin D (so they&rsquore great to eat in the winter when you don&rsquot get a lot of sunshine) and all kinds of important vitamins and minerals.

I used small portobello mushrooms for this, but you can use any kind of &ldquostuffable&rdquo mushroom you want. Mushrooms that are about 2 inches in diameter work best- anything smaller will be hard to stuff. Oyster mushrooms and the like won&rsquot work, since you can&rsquot stuff them. And although I&rsquove never tried it, I don&rsquot think this is the right recipe for larger portobello mushrooms, since they will take a lot longer to cook.

Be sure to get mushrooms with the stems attached. You&rsquoll actually remove the stems from the mushroom caps, cut off and discard the tough end, and chop up and use the rest of the stem as part of the stuffing.

It&rsquos super easy to make the stuffing for these vegetarian stuffed mushrooms. Just sauté the chopped mushroom stems with some finely diced shallots (or onions), minced garlic, and fresh parsley. Don&rsquot turn the heat on too high- you don&rsquot want the garlic to burn or the shallots to brown. You just want the ingredients to soften and their flavors to marry together.

After sautéing, mix the mushroom shallot garlic parsley mixture with some breadcrumbs (just a half a cup of either plain or Italian seasoned bread crumbs), oregano (fresh or dried is fine), parmesan cheese (omit if you are making this vegan), and some salt and pepper. It won&rsquot seem like a lot of filling, but since the mushrooms are fairly small, it should be more than enough.

Stuff each mushroom as full as you can- press the mixture into each cap and make sure it&rsquos completely stuffed. You might have a bit of extra stuffing, or some might fall out the sides of the mushrooms. Don&rsquot worry about it- any extra that falls off bakes in the pan with everything else, creating deliciously crunchy bits! You won&rsquot want to waste ANY of this delicious stuffing.

After stuffing the mushrooms, drizzle them with some olive oil. At this point, you can bake them (covered at first, then uncovered so the stuffing gets nice and toasty). OR &ndash and this is my favorite part about this recipe! &ndash you can throw the assembled vegetarian stuffed mushrooms into the fridge and cook them up to a day later. I love things that can be made ahead of time!

One thing I forgot to mention- when you are prepping the mushrooms, there are two ways to clean them.

  1. If you like, you can get a clean kitchen towel or paper towel and gently wipe off any dirt.
  2. Contrary to popular belief, mushrooms won&rsquot absorb a lot of water if you wash them with water. It&rsquos OK to give them a rinse in a colander in the sink!

If you choose to wash with water, I do recommend patting dry with a clean towel to get the best roasted texture possible.

If you aren&rsquot vegetarian, you could easily add a bit of sausage to the stuffing mix. I&rsquod swap out the breadcrumbs for the sausage and keep everything else as is!

If you like this Italian Vegetarian Stuffed Mushrooms recipe, you&rsquoll love these other vegetarian recipes with mushrooms: Mushroom and Cheddar Omelettes, Mushroom Brie Soup, and Quinoa, Mushroom, and Zucchini Veggie Burgers.


“This soup is no less than amazing! This is definitely going to be a cold weather staple in my home.”

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Ingredients

  • Mushrooms – You’ll need 40 large white mushrooms.
  • Peppers – I used a red bell pepper as well as roasted peppers, chopped.
  • Onion – You’ll need a regular white onion plus some green onions.
  • Herbs – You’ll need some dried oregano plus fresh parsley.
  • Breadcrumbs – I love using Panko breadcrumbs for this. No stuffing is complete without breadcrumbs and Panko is the best here.
  • Cheese – Some good old Parmesan cheese for some great flavor!
  • Seasoning – Salt and pepper to taste.

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HUGE hit! I made this again, with two changes that are worthwhile. Add one can of lump crab meat, drained. Use larger portobello scooped out (and I didn't pre-cook them). At last minute in the oven, add one slice of Swiss cheese. It makes a very elegant and rich side dish. Any leftover stuffing can be frozen for another day.

This is now my go-to stuffed mushroom recipe. I found a sourdough or Italian bread best, lighter, didn't prebake the mushrooms, no need and chopped up extra mushrooms only using some stems. You could eat the stuffing with a spoon it's so num.

The stuffing is the best part! It's a lot of prep work.

3.5 for me and here is why. 1. I tend to like a little more cheese. 2. I'm not sure I would n't prebake the mushroom caps that much unless you needed to draw out liquid. Prebaking them that long made them smaller and I couldn't fill them with the filling as much and had leftover. I think if I had just made sure some of the moisture was out and filled them they would condense during the finished baking time and the stuffing would hold in there. But the stuffing tasted wonderful, and these were a success. I also thought I could easily change things to suit it for my liking, more cheese for instance. Or sub out the celery for some pesto or spinach. Wonderful recipe, wonderful base if you want to change it up a little. Worth making.

I skipped the oven-drying and sauteed the minced onions, celery, and mushrooms. Also skipped the bread crumbs as I had none. Still turned out fantastic. A few bacon bits gave a nice, subtle flavor.

yum! I didn't pre-cook the mushrooms they still tasted great. My sister pointed out that the stuffing is the best part, and recommended scooping out extra mushroom from the 'stem hole' with a grapefruit spoon to make more room for stuffing. had already cooked the stuffing by this point but next time will add the extra mushroom to the stuffing mix. also i used italian seasoned bread crumbs.

I was in a hurry and so just sauteed the breadcrumbs in oil on the stovetop. I used a seed and nut, whole wheat bread which I think added flavor and character. Then I trusted the one review that said It worked not to pre-cook the mushroom caps. It was fine. My oven may have been a tad hotter, and I didn't have time for ingredients to cool before assembling but it was fine. Used extra garlic too. First appetizers to go at a pot luck with many to choose from. And yes lots of extra filling to look forward to creatively eating.

Subɽ Whole Foods breadcrumbs and added some cream cheese to make the mixture more moldable. Also used a bit of fresh rosemary and thyme along with the parsely. Very tasty in little crimini caps.

Yum, yum, yum. I used Italian bread crumbs instead of white bread. They were very good - better than most stuffed mushrooms I have encountered. I will indeed make these again!

easier to sweat the mushrooms in a saute pan w/little oil first. used my own fresh crumbs w/out oil. simple recipe, tweak for flavor, etc. excellent little bites before dinner, I have some mushrooms that won't last 2 more days so cooking them now. keeping the in the fridge until then works perfectly

Made this for my mother in law and some friends. Made three recipes that night all of them got rave reviews. This recipe was the favorite of the night. It was very simple to make, wasn't very expensive and is fairly easy to make. Only suggestion is to make sure you keep track of everything. Since you will likely be using this as an appetizer, you might be cooking something else. If you leave mushrooms or bread in too long it will throw you off. Cooking them again tonight. Highly recommend.

I just made these for the second time for a New Year's Eve party. I heard a lot of "Who made the mushroom caps?" People loved them. Some things I learned the second time around: 1. It is usually easy to pop the stems out of the mushrooms, if one first takes a knife and cuts around the stem (without cutting all the way through the cap). 2. I used multi-grain bread this time and liked it more than the white bread I used the first time. 3. This time I used a food processor to grind the stems fairly finely. I think this aided my ability to mound the filling fairly high on each cap. 4. The filling can be used up following this method: a. On the baking pan on which the mushrooms were baked, turned them over, take gobs of filling and press into the caps, not caring if filling falls into the liquid in the pan. (At this point, I did not worry about mounding the filling, but I wanted to make sure that the caps were firmly filled.) b. When done with the quick first pass, scrape the moistened filling from the pan and add back to the bowl containing the remaining filling. This helped tremendously, as the filling had been a bit on the dry side, probably because my bread slices were on the large side. c. Take each filled cap and proceed to mound more filling onto it by hand, so that it effectively looks like a meatball, as viewed from the top. Run your finger along the outside of the mushroom to remove stray bits of filling and provide a clean edge to the now very mounded filling. d. Since the baking pan on which the mushrooms were initially baked is now littered with bits of filling, place the stuffed mushrooms onto the cleaner pan which had been used to bake the bread crumbs. (If a single pan is used, make sure to clean the excess filling bits from the pan before baking the mushrooms again.)

Great recipe. Was pretty simple to make, and everyone raved about them. Good flavor, fairly light app if you are serving a heavier meal. I served with heavy steak and mac and cheese and it was a perfect complement. Next time I am going to add some sherry. I think that will put it over the top.

Delicious! Great suggestion to use a melon-baller to excavate the mushroom caps. When sweating the caps, I had them on a cooking grate so they don't cook in the liquid. I didn't use cheese, since we're lactose-intolerant but added extra garlic and fresh rosemary to the mix. Extra? Um. I ate it. Enjoy!

This recipe was delicious! I changed it up a little because we didn't have some of the stuff on hand. Instead of using celery, I used zucchini, and I used storebought breadcrumbs to save time. Also, I added a little salami and some sage. Right now I am eating the stuffing with my fingers! I was surprised how much liquid came out of the mushrooms definitely don't skip that step or youɽ have soggy mushrooms.

These were good, but I found them plain. Everyone loved them, even a committed mushroom-hater. Made the teen request list so I'll be making them again.

As mentioned by some other reviewers this recipe resulted in too much stuffing for the mushrooms, however, I saved the leftovers and intend to make this again. I used 1.5 bunches of scallions instead of a white onion and ommited the celery also, I used gruyere and emmental instead of the parmesan - it came out quite delicious.

I modified the recipe quite a bit - used only 1/4 cup prepared bread crumbs instead of fresh bread, and added minced chorizo. The problem was really with the mushrooms - sweating is a good idea in theory, but mine ended up so shriveled they were a bit unappetizing. Maybe I baked them too high? The recipe didn't specify, so I used the common default of 350 degrees. Or perhaps bigger mushrooms may have helped? In any case, the stuffing was very good, so I added it to some sauteed fresh tomatoes for a spaghetti sauce. Couldn't stop eating that!

I left out the oregano since I wasn't in the mood for it and the resulting caps had a really nice flavor. I didn't bother to bake the caps before filling them as it's really not necessary. I also used olive oil for all the fat--I didn't feel like mixing flavors. I sauteed the veggies in the following order based on size and typical cooking times: first onions, then mushrooms, then added garlic and celery. Everything cooked up perfectly. I had about 1/4 cup of leftover stuffing which I scrambled up with some eggs where it was delicious.

This was a great recipe. Yes, there was a lot of leftover filling, so I froze it and used some in breakfast burritos w/ scrambled eggs. I also would use the leftover filling and put it in phyllo or puff pastry cups as it'll require more filling than the mushrooms. I've added italian sausage to this recipe to make it richer although non-vegetarian and it was delicious too! Also, pre- cooking the mushrooms to exude the liquid was a GREAT idea!! I will be doing that again!

This is a great recipie. I added crispy bacon broken into bits to the ingredients, and instead of sauteeing everything in butter left in some of the bacon grease. Is wonderful finger food at parties, and lets face it, everything is better with bacon!

My only complaint was that there was waaaaaay too much filling leftover for my shrunken little mushrooms - even after piling it in! Any suggestions what I can use it for? Will it keep until I buy more mushrooms?

This recipe was a lifesaver this holiday season. It's easy and impressive and you can make plenty of substitutions based on personal choice or dietary restrictions. I make a vegan version with a little vegetable broth, olive oil and chopped nuts, no cheese, butter, or egg. I've also substituted store-bought for homemade breadcrumbs without sacrificing much flavor. Don't skip the step of pre-baking the mushroom caps.

Fabulous! I, too, had enough stuffing to generously fill 2 1/2 pounds of fairly large mushrooms.

Fabulous and I love stuffed schrooms! Not sure how everyone had extra stuffing - I only had 12 mushrooms to start and had no leftovers. Followed the recipe exactly except I added a boxed of chopped frozen spinach and it was phenomenal. Definitely my new recipe!


Ingredients

  1. For the tofurkey:
    • 4 tablespoons vegetable oil, divided, plus more for pan
    • 1 French demi baguette (about 4 1/2 ounces), cut into 1/4"cubes (about 3 cups)
    • 1/2 cup raw pecans, coarsely chopped
    • 1/2 medium onion, chopped
    • 1 garlic clove, finely chopped
    • 5 sprigs thyme
    • 8 ounces crimini mushrooms, coarsely chopped
    • 1 large celery stalk, sliced crosswise into 1/4"-thick pieces (about 3/4 cup)
    • 1 cup homemade vegetable stock or low-sodium vegetable broth
    • 1/3 cup dry white wine
    • 1 3/4 teaspoons kosher salt, divided
    • 1 1/4 teaspoons freshly ground black pepper, divided
    • 2 tablespoons soy sauce
    • 1 tablespoon pure maple syrup
    • 1/2 teaspoon smoked paprika
    • 1/8 teaspoon cayenne pepper
    • 3 (14-ounce) packages extra-firm tofu
    • 3 tablespoons white miso paste
    • 2 tablespoons cornstarch
    • 1 teaspoon garlic powder
    • 1 tablespoon chopped parsley
  2. For the gravy:
    • 3 tablespoons vegetable oil, divided
    • 12 ounces crimini mushrooms, coarsely chopped
    • 2 shallots, quartered
    • 1 garlic clove, crushed
    • 5 sprigs thyme
    • 2 fresh bay leaves
    • 4 cups homemade vegetable stock or low-sodium vegetable broth
    • 2 tablespoons all-purpose flour
    • 1/2 cup dry white wine
    • 1 tablespoon coarsely chopped parsley
    • 1 1/2 teaspoons kosher salt, plus more
    • 1/4 teaspoon freshly ground black pepper, plus more
  3. Special Equipment
    • A 1 1/2-quart oval loaf pan or 9x5" loaf pan

Mushroom Stuffing

This post may contain affiliate links. Read my disclosure policy.

Mushroom Stuffing is the perfect addition to your holiday table. Wonderfully flavorful with sage, rosemary, dried thyme, onion, and chicken broth.

Stuffing is truly one of the best parts of any Thanksgiving Dinner. This Mushroom Stuffing recipe makes a delicious and different alternative to traditional Stuffing, so it’s a great recipe to change things up this holiday season.

MUSHROOM STUFFING

This easy Mushroom Stuffing recipe with white mushrooms, breading, fresh sage, rosemary, stalks celery, and onion is packed with savory and rich tastes. The bread cubes get lightly toasted on top in the oven, while the mushrooms remain deliciously tender. It’s the perfect stuffing recipe that your whole family is sure to love!

When it comes to planning a Thanksgiving menu, we all know the side dishes are just as important as the Turkey. Soft Dinner Rolls, Fluffy Mashed Potatoes, Cranberry Sauce, and of course stuffing make the holiday what it is. Put the stuffing in your favorite serving dish for a fancy presentation, and enjoy it as part of your classic holiday feast.

BENEFITS OF EATING MUSHROOM STUFFING

Along with how tasty it is, Mushroom Stuffing also comes with some wonderful health benefits. Mushrooms contain a high concentration of antioxidants, B vitamins, and have been found to increase heart health. You’ll get a traditional holiday dish, and some added nutrients on the side.


Ratings & Reviews

Vegetable Stuffing Bake

It's a tasty blend of ingredients. I coarsely chopped the vegetables instead of shredding them.

Vegetable Stuffing Bake

Loved this! Better than the stiuffing in the bird!!

Vegetable Stuffing Bake

We don't much care for stuffing, but this was great! And no leftovers!

Vegetable Stuffing Bake

My husband could not stop eating it, he just kept going back for more, after supper was over. Thanks for the recipe!

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Recipe Summary

  • 1 1/2 pounds rustic sourdough bread, torn into 1-inch pieces
  • 1/2 cup plus 2 tablespoons unsalted butter (5 ounces), divided, plus more for greasing dish
  • 2 cups chopped celery
  • 2 cups chopped yellow onion
  • 1 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 2 pounds mixed fresh wild mushrooms (such as chanterelle, oyster, trumpet, and hen-of-the-woods), cut into 1/4-inch-thick slices, tough stems removed and discarded
  • 1 tablespoon dry sherry
  • 1/4 cup packed fresh flat-leaf parsley leaves, chopped
  • 1 to 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 cups homemade or store-bought vegetable stock (such as Brodo Seaweed Mushroom Broth)
  • 2 large eggs

Spread bread pieces in a single layer on 3 rimmed baking sheets, and let stand, uncovered, at room temperature 8 hours or overnight to dry out.

Preheat oven to 375°F. Heat 2 tablespoons butter in a deep 13- to 14-inch skillet over medium until sizzling. Add celery and onion cook, stirring often, until just softened, 10 to 13 minutes. Add thyme and rosemary cook, stirring constantly, until fragrant, about 1 minute. Transfer celery mixture to a large bowl.

Wipe skillet clean, and add 1/4 cup butter. Heat over medium until sizzling. Stir in mushrooms. Increase heat to high cook, undisturbed, until bottoms of mushrooms are browned, about 3 minutes. Stir mushrooms, and cook, stirring occasionally, until mushrooms are browned all over, about 20 minutes. Remove skillet from heat, and let stand 30 seconds. Add sherry to skillet, stirring and scraping up any browned bits from bottom of skillet. Return skillet to heat over medium add parsley, salt, pepper, and remaining 1/4 cup butter stir until butter is melted. Add mushroom mixture to celery mixture add dried bread, and toss to combine.

Whisk together stock and eggs until thoroughly blended. Stirring constantly, slowly pour stock mixture into bread mixture. Continue stirring until most of stock is absorbed. Grease a 13- x 9-inch baking dish with butter spoon bread mixture into baking dish, and cover tightly with aluminum foil.

Bake in preheated oven until warmed through, about 30 minutes. Uncover and cook until lightly browned, 15 to 20 minutes. Let stand 10 minutes before serving.


13 Mushroom Recipes for Meatless Mondays (and the Rest of the Week)

Whether you’re a card-carrying vegetarian, an advocate for eating more conscientiously, or just have a solid appreciation for foods that grow out of the ground, it’s a good thing to have a few meatless recipes in your back pocket. The sort that are a little more sophisticated than veggie burgers à la microwave and more substantial than a sprig of parsley with a side of lemon water. Ones that aren’t shy about the fact that they are herbivore-friendly, yet every bit as satisfying as a filet mignon.

More Meatless Marvels Vegan Cookbooks That Will Make You Love Plant-Based Cuisine This is where mushrooms come in. The taste of an earthy portobello or woodsy shiitake is unmistakable for what it is. But at the same time, funghi hit at all the points that we crave in meat: a chewy texture, savoriness to spare, and the ability to hold on to spices, seasonings, marinades, and more. Plus, with so many edible species to choose from, there’s a mushroom for every mood, preference, and flavor profile.

When Meatless Mondays (or any dinner occasion, really) roll around, a mushroom-centric main is a surefire bet for covering all of your bases. Some of these recipes might even have you reaching for your stretchy pants after taking in all of their ‘shroomy decadence.

1. Herbed Pea Sprout, Fennel, and Mushroom Salad

A salad for light appetites and heavy-handed palates: between the sweetness of the pea sprouts, the aromatics of fennel and herbs, and the vinegary kick of marinated creminis, there’s an entire garden’s worth of contrasting flavors in this spring-y combination. Get our Herbed Pea Sprout, Fennel, and Mushroom Salad recipe.

2. Barbecued Portobello Mushrooms with Black Bean and Corn Succotash

Portobellos are like sponges around the smoky flames of the grill (that’s partly why our Portobello Burger recipe is so good). That intensity gets played up to maximum effect when contrasted with the cheery brightness of a summer vegetable succotash and the sweet-spicy tang of your favorite BBQ sauce. Get our Barbecued Portobello Mushrooms with Black Bean and Corn Succotash recipe.

3. Mushroom, Spinach, and Parmesan Crêpes

A savory crêpe fits right in a breakfast, lunch, or dinner. No judgements if you opt for these delightfully garlicky and buttery packages at all three meals. Get our Mushroom, Spinach, and Parmesan Crêpes recipe.

4. Creamy Mushroom Soup with Blue Cheese Toasts

If your idea of creamy mushroom soup is the gluey stuff from a can, it’s time for an intervention. This recipe gives it a revamp with the power duo of fresh mushrooms and mushroom broth, for double mushroom flavor. Get our Creamy Mushroom Soup with Blue Cheese Toasts recipe.

5. Kale and Mushroom Stroganoff

Stroganoff gets dug out of retro purgatory and transformed into a recipe for the modern age with porcinis, creminis, and kale, with a white wine and mushroom sauce that coats it all in a savory sheen. Get our Kale and Mushroom Stroganoff recipe.

6. Mixed Mushroom Casserole

Think you can handle all the mushrooms? And some cheesy, bread-studded goodness too? Here’s a casserole for you, packed with enough mushrooms to send a mycologist into a tizzy and topped with an oozy heap of baguette pieces and cambozola cheese. Get our Mixed Mushroom Casserole recipe.

7. Mushroom and Chile Tacos

You heard it here first: mushrooms are the new carnitas. Not only are portobello slices the perfect size for stuffing into tacos, they take beautifully to seasonings like cumin and oregano. Get our Mushroom and Chile Tacos recipe.

8. Broccoli, Mushroom, and Gouda Quiche

Trying to decide between quiche and frittata? When flaky pie crust is part of the equation, nothing can go wrong. Just fill it up with some diced mushrooms, shredded gouda, and some broccoli bits (to, you know, keep it healthy) and let the oven work its magic. Get our Broccoli, Mushroom, and Gouda Quiche recipe.

9. Creamy Mushroom Pasta Bake

Pasta and mushrooms are simply meant to be together, there’s no doubt about that. In this recipe, a cream of mushroom sauce and plenty of cheese seal the union between the two, then shield it in a crispy, oven-baked top layer. Get our Creamy Mushroom Pasta Bake recipe.

10. Spinach-Mushroom Enchiladas

If mushrooms had minds of their own, they’d probably spend their days curling up in tortilla blankets, going for a swim in pools of salsa, and hanging out with veggie pals like spinach. In other words, these over-the-top veggie enchiladas are just about the best thing that could happen to a ‘shroom. Get our Spinach-Mushroom Enchiladas recipe.

11. Eggplant and Mushroom Polenta Bake

The bottom layer of mushrooms and eggplant roasting in their own juices, along with the cheese-draped island of polenta on top, may suggest that this dish is a warmer for winter weather. But we’d be more than happy to tuck into it at any time of year. Get our Eggplant and Mushroom Polenta Bake recipe.

12. Creamy Mushroom-Potato Gratin

It doesn’t take a genius to figure out that potatoes + cheese can never go wrong. But with slices of mushrooms sauteéd in butter added to the equation, the deliciousness factor goes up by a degree. Get our Creamy Mushroom-Potato Gratin recipe.

13. Portobello Mushrooms Stuffed with French Onion Soup

Forget putting your soup in a hollowed-out loaf of bread. Portobello mushrooms are the ultimate edible bowl. I mean, can you think of a better way to eat tureen-loads of caramelized onions and melty cheese? I think not. Get our Portobello Mushrooms Stuffed with French Onion Soup recipe.