13 Delicious Mushroom Recipes for Easy Everyday Cooking

When you’re craving something warm, savory, and full of comfort, mushrooms always deliver. Their earthy flavor and tender texture turn simple ingredients into something restaurant-worthy, whether they’re folded into creamy casseroles, simmered in rich soups, or roasted until golden. This collection of easy mushroom recipes brings together the best ways to enjoy them, cozy dinners, one-pan meals, and simple sides that make everyday cooking feel special. With minimal prep and maximum flavor, these dishes prove just how versatile mushrooms can be in everything from quick lunches to slow-cooked comfort food.

Sausage-Stuffed Mushrooms with Sage

These sausage-stuffed mushrooms with sage are everything you want in a warm party starter: savory, juicy, and filled with herbed sausage. The mushroom caps get perfectly golden in the oven, creating the ultimate bite-sized comfort food. This one’s a must-try if you love mushroom side dishes that impress without much effort.

Ingredients

• 16 large white or cremini mushrooms, stems removed
• ½ pound ground sausage
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons cream cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh sage, chopped
• Salt and black pepper, to taste
• Olive oil, for drizzling

Instructions

1. Preheat oven to 375°F and lightly grease a baking sheet.
2. In a skillet over medium heat, cook sausage until browned. Add the onion and garlic, and cook until softened.
3. Stir in cream cheese, Parmesan, and chopped sage, then season with salt and pepper.
4. Spoon the filling into the mushroom caps and arrange them on the baking sheet.
5. Drizzle lightly with olive oil and bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden. Serve warm, garnished with extra sage.

Wild Rice and Mushroom Casserole

This wild rice and mushroom casserole brings cozy flavor to any table. Earthy mushrooms and nutty wild rice bake together in a creamy sauce that feels rich yet balanced. It’s one of those easy mushroom recipes you can serve as a vegetarian main or alongside roasted chicken for a complete meal.

Ingredients

• 1 cup uncooked wild rice blend
• 2½ cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups sliced mushrooms (cremini or button)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded Gruyère or mozzarella
• 2 tablespoons grated Parmesan

Instructions

1. In a medium saucepan, combine wild rice and broth. Bring to a boil, then reduce the heat, cover, and simmer for 40-45 minutes, or until the rice is tender and the broth is absorbed. Fluff with a fork and set aside.
2. In a skillet, heat olive oil over medium. Add chopped onion and cook for 3-4 minutes. Stir in garlic and mushrooms, and cook for 6-8 minutes, until the mushrooms are browned and the moisture has evaporated. Stir in thyme, salt, and pepper.
3. Turn off the heat and mix the cooked rice with the sautéed mushroom mixture. Stir in half the shredded cheese.
4. Transfer to a lightly greased baking dish. Top with remaining cheese and Parmesan. Bake at 375℉ for 15-20 minutes, uncovered, until cheese is melted and bubbly.
5. Let rest for 5 minutes before serving. Garnish with chopped parsley or thyme.

Vegan Mushroom Pot Pie with Flaky Crust

A comfort classic made plant-based, this vegan mushroom pot pie features a golden, flaky crust filled with tender mushrooms, carrots, and a luscious, savory gravy. It’s one of the heartiest mushroom dinner ideas, perfect for when you want something cozy and satisfying without meat.

Ingredients

• For the filling:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 16 ounces cremini or button mushrooms, sliced
  • Salt and pepper to taste
  • 1 teaspoon each of dried thyme and dried rosemary
  • ¼ cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk (or other plant milk)
  • 1 cup frozen peas
  • 1 tablespoon soy sauce or tamari
• For the crust:
  • 1 sheet vegan puff pastry, thawed
  • 2 tablespoons unsweetened plant milk, for brushing

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery; cook 6-7 minutes until softened. Stir in garlic and mushrooms, cooking another 6-8 minutes until mushrooms release their liquid and begin to brown.
3. Season with salt, pepper, thyme, and rosemary. Sprinkle flour over vegetables and stir gently for 1 minute.
4. Slowly pour in vegetable broth and almond milk, stirring constantly to avoid lumps. Add soy sauce and simmer for 4-5 minutes until thickened. Stir in peas, then remove from heat.
5. Transfer filling into a small round baking dish. Lay puff pastry over the top, pressing edges to seal. Trim excess pastry and cut a few small slits for steam to escape. Brush with plant milk.
6. Bake for 25-30 minutes until the crust is golden and puffed. Let rest for 5 minutes before serving.

Tandoori Mushroom Skewers

These tandoori mushroom skewers turn simple mushrooms into a flavor-packed feast. Marinated in yogurt, garlic, and Indian spices, they grill up smoky and tender. Add them to your list of mushroom recipes for a fun appetizer or as a bold side for your next cookout.

Ingredients

• 1 pound whole button mushrooms cleaned and patted dry
• ½ cup Greek yogurt
• 1 tablespoon chickpea flour
• 1 tablespoon lemon juice
• 1 tablespoon oil plus extra for brushing
• 1 teaspoon ginger-garlic paste
• 1 teaspoon each of ground coriander, Kashmiri chili powder, and garam masala
• ½ teaspoon each of turmeric powder and ground cumin
• Salt to taste

Instructions

1. In a large mixing bowl, whisk together the yogurt, chickpea flour, lemon juice, oil, ginger-garlic paste, ground coriander, turmeric, Kashmiri chili powder, garam masala, cumin, and salt until smooth.
2. Add the mushrooms and toss gently to coat each one evenly in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to soak in.
3. Preheat oven to 425℉. Thread the marinated mushrooms onto skewers and place them on a parchment-lined baking tray.
4. Bake for 15-18 minutes, turning once halfway through, until the mushrooms are tender and lightly charred. For a smokier flavor, broil for an additional 1-2 minutes, keeping a close eye to avoid burning.
5. Serve hot on the skewers or remove and arrange them on a plate. Garnish with fresh cilantro and serve with green chutney.

Tarragon Mushroom Soup

Creamy, aromatic, and full of depth, this tarragon mushroom soup is the kind of bowl that makes you slow down and savor. Fresh tarragon brings out the earthy richness of the mushrooms, making it one of those timeless mushroom soup recipes you’ll want to revisit every season.

Ingredients

• 2 tablespoons butter or olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cremini or button mushrooms, sliced
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• ½ teaspoon each of dried thyme and smoked paprika
• ½ cup heavy cream or full-fat coconut milk (for dairy-free option)
• 2 tablespoons fresh tarragon, chopped (plus extra for garnish)
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch

Instructions

1. In a pan, heat butter or olive oil over medium heat. Sauté the onion and garlic for about 5 minutes, until softened and fragrant.
2. Transfer the onion, garlic, mushrooms, broth, salt, black pepper, thyme, smoked paprika, and soy sauce to the slow cooker. Stir to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the mushrooms are very tender.
3. Blend the soup using an immersion blender. Whisk one tablespoon of cornstarch with ¼ cup cold water, then stir it into the soup. Let cook for another 20 minutes on HIGH until slightly thickened.
4. Stir in the heavy cream and chopped tarragon. Let it cook for another 5 minutes on LOW.
5. Ladle into bowls, garnish with fresh parsley and tarragon, and serve with crusty bread.

Wild Rice and Mushroom Soup with Herbs

A perfect blend of comfort and texture, this wild rice and mushroom soup with herbs combines chewy rice, tender mushrooms, and a fragrant broth that feels both rustic and elegant. It’s one of the best easy mushroom recipes to warm up with on a cool evening.

Ingredients

• For the soup:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 8 ounces cremini or baby bella mushrooms, sliced
  • 1 cup uncooked wild rice, rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • Salt and pepper to taste
• For the cream base:
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, cooking for 5-6 minutes until softened. Stir in mushrooms and cook until they release their juices and begin to brown.
2. Add wild rice, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until rice is tender.
3. In a small saucepan, melt butter over medium heat, whisk in flour, and cook for 1-2 minutes. Whisk in milk slowly until smooth and thickened.
4. Stir the cream base into the soup, adjusting seasoning as needed. Serve hot, garnished with parsley and thyme.

Air Fryer Garlic Mushrooms

Crispy edges, garlicky flavor, and ready in minutes, these air fryer garlic mushrooms redefine what a quick side dish can be. This is the kind of easy mushroom recipe that fits anywhere, from weeknight dinners to party spreads, no oven required.

Ingredients

• 10 oz button mushrooms sliced
• 1 tablespoon oil
• 1 clove garlic, minced
• ½ teaspoon dried parsley
• Salt and pepper to taste

Instructions

1. Preheat your air fryer to 390℉ for 4-5 minutes.
2. In a bowl, combine the sliced mushrooms, oil, minced garlic, salt, black pepper, and dried parsley. Toss until the mushrooms are evenly coated with the seasonings.
3. Once preheated, place the seasoned mushrooms in the air fryer basket, spreading them out into a single layer.
4. Cook in the air fryer at 390℉ for 7-9 minutes, shaking the basket halfway through the cooking time.
5. After cooking, remove the mushrooms from the air fryer and serve warm.

Gyoza Soup

This comforting gyoza soup pairs delicate dumplings with mushrooms and a savory broth for a meal that’s both light and deeply flavorful. It’s one of those mushroom dinner ideas that feels restaurant-worthy but comes together effortlessly at home.

Ingredients

• 1 tablespoon sesame oil or neutral oil
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 6 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• ½ teaspoon white pepper
• 16 frozen or fresh gyoza (dumplings of choice: pork, chicken, or vegetable)
• 1 cup Napa cabbage, thinly sliced
• 1 small carrot, julienned
• ½ cup shiitake mushrooms, sliced
• ½ cup scallions, thinly sliced (plus extra for garnish)
• 1 tablespoon miso paste (optional)
• 1 teaspoon chili oil (optional)
• Cilantro and sesame seeds for garnish

Instructions

1. Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant. Pour in the broth, soy sauce, rice vinegar, toasted sesame oil, and white pepper. Bring to a gentle simmer for 5-7 minutes.
2. Add Napa cabbage, carrots, mushrooms, and scallions, and simmer for another 3-4 minutes, until slightly tender.
3. Carefully place the frozen or fresh gyoza into the broth. Simmer for 5-7 minutes until the dumplings are cooked through and floating. If using miso paste, dissolve it in a small bowl with a few tablespoons of hot broth before stirring it into the soup.
4. Ladle into bowls and garnish with extra scallions, fresh cilantro, sesame seeds, and a drizzle of chili oil.

Chicken and Mushroom Casseroles with Kale

These chicken and mushroom casseroles with kale are loaded with tender chicken, earthy mushrooms, and a creamy base that ties everything together beautifully. It’s one of the most versatile chicken and mushroom recipes, perfect for meal prep or a cozy family dinner.

Ingredients

• 1½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 4 cups cauliflower rice (fresh or frozen)
• 2 cups chopped kale
• 2 cups sliced mushrooms
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon each of dried thyme and onion powder
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 375℉. Lightly grease a medium baking dish.
2. In a skillet, heat one tablespoon olive oil over medium heat. Add chicken and cook until browned. Remove and set aside.
3. In the same skillet, add remaining oil, mushrooms, and garlic. Sauté for 4–5 minutes, until the mushrooms soften and release their moisture. Add cauliflower rice and kale to the skillet. Stir in thyme, onion powder, and black pepper. Cook for 2–3 minutes to warm everything through.
4. Add the browned chicken back into the skillet. Mix well.
5. Transfer the entire mixture to the baking dish. Bake uncovered for 20–25 minutes, until the chicken is fully cooked and the top begins to lightly brown. Let it cool slightly before serving.

Mushroom Stroganoff With Cottage Cheese Sauce

A lighter twist on the classic, this mushroom stroganoff with cottage cheese sauce delivers all the creamy comfort you crave, no heavy cream needed. The sauce clings to every mushroom slice, making it one of those mushroom dinner ideas you’ll keep in rotation.

Ingredients

• 8 ounces pappardelle or wide ribbon pasta
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 12 ounces mushrooms, sliced (cremini or mixed)
• 1 teaspoon each of smoked paprika and thyme leaves
• 2 tablespoons all-purpose flour
• 1½ cups vegetable broth
• ¾ cup cottage cheese
• 1 tablespoon Dijon mustard
• Salt and black pepper, to taste

Instructions

1. Cook pasta in salted water according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil and vegan butter over medium heat. Add onions and cook until soft, about 4 minutes. Add garlic and sauté 1 minute more.
3. Add mushrooms, smoked paprika, and thyme. Cook until mushrooms are browned and liquid has evaporated, about 8-10 minutes.
4. Sprinkle flour over the mushroom mixture and stir well. Gradually add vegetable broth, stirring constantly until smooth and thickened.
5. Lower the heat and stir in cottage cheese and Dijon mustard. Simmer for 2-3 minutes, then season with salt and black pepper. Add cooked pasta to the skillet and toss to coat. Garnish with fresh thyme and serve warm.

Crockpot Chicken Cacciatore With Mushroom

This crockpot chicken cacciatore with mushroom simmers all day until the chicken is tender and the sauce is rich with tomatoes, garlic, and herbs. It’s one of those slow-cooked chicken and mushroom recipes that taste like you spent hours in the kitchen, but the crockpot does the work.

Ingredients:

• 4 bone-in, skinless chicken thighs (or boneless, if preferred)
• 1 (28 oz) can crushed tomatoes
• 1 (14 oz) can diced tomatoes, drained
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon each of dried oregano, dried basil, and red pepper flakes
• Salt and pepper to taste
• ½ cup chicken broth
• 2 tablespoons each of tomato paste and capers

Instructions:

1. Add chicken thighs to the bottom of the crockpot. Layer bell peppers, onions, mushrooms, and garlic on top.
2. In a bowl, combine crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Pour over the chicken. Add chicken broth and capers.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender. Spoon over polenta, pasta, or rice, and garnish with parsley and Parmesan.

Crockpot Chicken Marsala With Mushroom

A true Italian-American comfort dish, this crockpot chicken Marsala with mushrooms combines golden chicken with a silky wine sauce and plenty of earthy mushrooms. It’s one of those mushroom recipes that never go out of style, ideal for both dinner parties and weeknight meals.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Marsala wine
• 1 cup chicken broth
• 8 oz cremini or baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
• ½ cup heavy cream (optional for a creamy version)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Place the chicken breasts or thighs in the crockpot. Pour in the Marsala wine and chicken broth. Add the mushrooms, garlic, onion, oregano, salt, and black pepper.
2. Cover and cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender.
3. Mix cornstarch with water to make a slurry. Stir it into the crockpot during the last 30 minutes of cooking to thicken the sauce. If using, add heavy cream for a creamier consistency.
4. Stir in butter for extra richness, then garnish with fresh parsley. Serve over pasta, rice, or mashed potatoes.

Miso Tofu And Vegetable Ramen

This miso tofu and vegetable ramen is pure cozy comfort in a bowl. The umami-rich broth gets its depth from miso and mushrooms, while tofu and crisp vegetables add protein and freshness. It’s one of those mushroom recipes that brings together flavor and texture beautifully, easy enough for a weeknight yet special enough to crave again and again.
Get the recipe: Miso Tofu Ramen.