Photo of: Warm Mushroom Spread

Warm Mushroom Spread

Submitted by: NANNERFL 
Serve this delicious buttery mushroom spread on crackers or with warm bread. 

Photo of: Mushroom Saute

Mushroom Saute

Submitted by: Michele O'Sullivan 
Home Town: San Diego, California, USA
Living In: Henderson, Nevada, USA
Fresh mushrooms with savory herbs make this a perfect side dish for grilled meat, chicken or fish. 

Photo of: Easy Devonshire Cream

Easy Devonshire Cream

Submitted by: STARP 
Cream cheese is beaten with cream and a touch of sugar in this clotted cream look-alike. 

Photo of: Pat's Mushroom Saute

Pat's Mushroom Saute

Submitted by: LANNI 
Mushrooms sauteed in butter, balsamic vinegar, garlic and oregano. This recipe calls for button mushrooms, but it would be great with any mushroom. 

Photo of: Stuffed Mushroom Caps

Stuffed Mushroom Caps

Submitted by: Cherie Sechrist 
'Our state is well-known for mushrooms,' reports Pennsylvania field editor Cherie Sechrist of Red Lion. 'This is a flavorful way to use them.' 

Cheese Stuffed Mushroom Appetizer

Submitted by: jenny662 
Home Town: Pennsauken, New Jersey, USA
Living In: Gulfport, Mississippi, USA
These restaurant quality stuffed mushroom caps are filled with a blend of cream cheese, goat cheese, and onions and drizzled with garlic butter before broiling. 

Photo of: Mushroom Burgers

Mushroom Burgers

Submitted by: Barbara Harris 
Serve these mushroom burgers on buns with lettuce, onion, tomato, and provolone cheese. 

Photo of: Easy Portobello Mushroom Saute

Easy Portobello Mushroom Saute

Submitted by: BRIDGET678 
Sliced portobello mushrooms are sauteed with onions in garlic-flavored olive oil, then finished with Parmesan and Asiago cheeses. 

Mushroom Salad II

Submitted by: VALARIE34 
These marinated mushrooms can be thrown together in a snap, and are enlivened by a host of tangy additions like Swiss cheese, green onions, and a mustard vinaigrette. 

Photo of: Sausage Mushroom Appetizers

Sausage Mushroom Appetizers

Submitted by: Sheryl Siemonsma 
'These hors d'oeurves are oh-so-good!' writes Sheryl Siemonsma from Sioux Falls, South Dakota. 'For fun variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing.' 
 
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