Cumin-laced scrambled eggs served in a roasted portabella mushroom cap with Ranchero Sauce, diced avocado and covered with corn tortilla crumbs/strips. Serve with sour cream in a bowl.
Scrambled eggs with sweet peppers, assorted mushrooms and onions sautéed in a green curry sauce stuffed in Naan bread with spicy radish sprouts
Put away the casserole dish. Gaby from What’s Gaby Cooking is feeling spring fever with her latest recipe for Pan-Roasted Mushroom Salad.
Brooke from Cheeky Kitchen shares an updated veggie-filled version of a college staple, without losing the college budget.
Jennifer Farley from Savory Simple turns her favorite winter salad into a gourmet meal with a hearty portabella as the base.
Chez Us adds a bit of summer spice to the winter blues with this recipe for Chipotle Mushroom Tacos, just in time for Taco Tuesday.
Brooke from Cheeky Kitchen shares a mushroom meal makeover that puts a spin on “fast food” with her savory mushroom tart.
Robyn from Add a Pinch shares a recipe for Chipotle Mushroom Zucchini Rolls that’s sure to be a game day crowd pleaser.
What’s Gaby Cooking brought inspiration from her South American adventure directly into her home kitchen with Quinoa Risotto with Pan Roasted Mushrooms. Simple enough for dinner tonight!
Shaina from Food for My Family combines two classic holiday appetizers into one delicious bite.
This fast and tasty vegetarian stir-fry is a hit even among the meat-eaters due to the meatiness of the portabella mushrooms.
It’s all about mushrooms in this sauce. Super versatile and healthy, nobody will ever know this “bolognese” is meatless.