Baked Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOLSON7

"These are easy to make and taste great."

Ingredients

• 1 pound fresh mushrooms, quartered
• 1 onion, diced
• 1 clove garlic, chopped
• 1 green bell pepper, diced
• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon seasoning salt
• 1 dash pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons water
• 4 tablespoons melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 1 quart casserole dish combine mushrooms, onion, garlic, green pepper, Italian seasoning, seasoning salt, pepper and parsley. Pour water and butter over mixture and cover.
3. Bake in preheated oven for 40 to 45 minutes.

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20.02

Herbed Mushrooms with White Wine - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JUNEBUFF1

"Mushrooms are sauteed with your favorite herbs and white wine. Mmm!"

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds fresh mushrooms
• 1 teaspoon Italian seasoning
• 1/4 cup dry white wine

• 2 cloves garlic, minced
• salt and pepper to taste
• 2 tablespoons chopped fresh chives

Directions

1. Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
2. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

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22.41

Zucchini Saute - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Denyse

"Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired."

Ingredients

• 1 tablespoon olive oil
• 1/2 red onion, diced
• salt and pepper to taste
• 4 zucchini, halved and sliced

• 1/2 pound fresh mushrooms, sliced
• 1 tomato, diced
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning

Directions

1. Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

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14.57

Balsamic Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHRISTYJ

"Balsamic vinegary mushrooms, yum! A great way to start your dinner party! These mushrooms are equally delicious hot or cold so you can prepare them the night before your party or moments before!"

Ingredients

• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1 pound fresh mushrooms, sliced

• 3 tablespoons balsamic vinegar
• 3 tablespoons white wine
• salt and pepper to taste

Directions

1. Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

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19.13

Baked Potato with Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave! I like to serve it with a salad or green beans."

Ingredients

• 1 large baking potato
• 1 tablespoon unsalted butter
• 1/4 cup chopped onions

• 1/2 cup chopped mushrooms
• salt to taste
• 2 tablespoons nonfat plain yogurt

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
3. Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.

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21.27

Potato Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JEREMYBEELER

"This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes."

Ingredients

• 1 (30 ounce) package frozen hash brown potatoes
• 2 cups shredded Cheddar cheese
• 1 (16 ounce) container sour cream
• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1 onion, chopped
• 1 cup butter
• 3 cups crushed corn flakes

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
3. In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
4. Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
5. Bake at 425 degrees F (220 degrees C) for 1 hour.

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13.33

Sauteed Portobellos and Spinach - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:froglette

"Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner."

Ingredients

• 3 tablespoons butter
• 2 large portobello mushrooms, sliced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt

• 1/4 teaspoon black pepper
• 1 clove garlic, chopped
• 2 tablespoons dry red wine
• 1/4 cup grated Parmesan cheese

Directions

1. Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
2. Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.

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17.49

Vegetable Medley II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ECG

"Quick and easy! It's delicious and great all by itself."

Ingredients

• 1 cooking spray
• 1 tomato, diced
• 1 pinch garlic pepper seasoning

• 2 cups fresh mushrooms, sliced
• 2 yellow squash, cubed
• 2 zucchini, cubed

Directions

1. Spray a large skillet with cooking spray and add tomatoes. Cook over medium heat for 5 minutes and add garlic pepper. Stir in mushrooms, squash and zucchini. Simmer until vegetables are tender crisp, 10 to 15 minutes.

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16.23

Roasted Mushroom and Sunchoke Bisque - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Percy Lee Owen

"The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup."

Ingredients

• 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
• 1 large Yukon Gold potato, diced
• 6 large cloves garlic
• 2 tablespoons olive oil, divided
• sea salt and freshly ground black pepper to taste
• 8 ounces mushrooms, sliced
• 2 tablespoons vegan margarine

• 1 large onion, diced
• 1 teaspoon sea salt
• 2 cups water
• 6 cups mushroom broth
• 1 tablespoon chopped fresh sage
• 1/2 cup soy milk (optional)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
3. Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
4. Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
5. Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

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13.20

Mushroom Saute - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michele O'Sullivan

"Fresh mushrooms with savory herbs make this a perfect side dish for grilled meat, chicken or fish."

Ingredients

• 1/3 cup butter
• 3 (8 ounce) packages fresh mushrooms, sliced
• 2 tablespoons chopped onion
• 2 teaspoons dried tarragon

• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup fresh parsley, chopped

Directions

1. In a large skillet over medium heat melt butter. Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Saute until mushrooms are tender, stirring occasionally, about 10 minutes. Stir in parsley and serve.

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17.24

Roasted Pecan Couscous with Sun Dried Tomatoes and Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MRSKNIGHT

"Roasted pecans, sauteed onion, mushrooms, and garlic marry beautifully with Parmesan, sun-dried tomato pesto, and couscous. If you wish, stir in cooked chicken and more veggies to make it a complete meal. I regularly add shelled edamame for a boost of meatless protein."

Ingredients

• 2/3 cup pecan pieces
• 1 tablespoon butter
• 1 1/2 cups quartered fresh button mushrooms
• 1 onion, chopped
• 1 tablespoon minced fresh garlic
• 2 teaspoons butter

• 1 1/4 cups water
• 1 (5.8 ounce) box couscous
• 1 (8.5 ounce) bottle sun-dried tomato pesto
• 1/3 cup finely grated Parmesan cheese, or more to taste
• salt and ground black pepper to taste

Directions

1. Spread the pecan pieces onto a baking sheet and place in a cold oven.
2. Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
3. Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
4. Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.

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12.19

Wild Rice Stuffed Acorn Squash - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sherry

"A filling vegetarian main course dish, squash stuffed with stuffing and rice!"

Ingredients

• 2 acorn squash, halved and seeded
• 1 (6 ounce) package dry corn bread stuffing mix
• 2 teaspoons butter
• 1 onion, diced
• 1 clove garlic, minced

• 1 cup chopped fresh mushrooms
• 1 cup long grain and wild rice mix
• 2 sprigs fresh sage, chopped
• 2 cups vegetable stock

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
2. Make the stuffing mix as instructed on the package, and set aside.
3. Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
4. Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

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18.49

Last Minute Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Carrie Magill

"This recipe for a buttery, delicious, mushroom side dish couldn't be any simpler. It goes well with fish fillets, baked chicken, steak, and just about any other main dish."

Ingredients

• 1 tablespoon butter
• 1 1/2 cups fresh button mushrooms, sliced

• 1/2 teaspoon seasoned salt

Directions

1. In a skillet, over medium heat, melt the butter. Add mushrooms, and sprinkle with seasoned salt. Cook, stirring occasionally, until mushrooms soften and become darker in color, about 10 minutes.

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18.12

Orzo Delicioso - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOLLE888

"A fantastic blend of orzo and fresh veggies in a white wine sauce that was invented by my wonderful boyfriend!"

Ingredients

• 2 tablespoons butter
• 1/4 cup olive oil
• 1 large white onion, chopped
• 2 fresh jalapeno peppers, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped

• 1/2 cup white wine
• 1 large tomato, chopped
• 1 (10 ounce) can corn, drained
• 2 tablespoons minced garlic
• 4 fresh mushrooms, sliced
• 1 (16 ounce) package dried orzo pasta

Directions

1. Heat butter and oil in a large skillet over medium heat. Stir in onion, jalapeno, and red, green, and yellow peppers. Pour in white wine; cook 5 minutes. Stir in tomato, corn, garlic, and mushrooms; cook 10 minutes.
2. Meanwhile, cook orzo according to package directions. Drain, and toss orzo with sauteed vegetables.

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17.36

Chanterelle Risotto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine M. Cook

"Savory and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles."

Ingredients

• 2 tablespoons butter
• 2 cloves chopped fresh garlic
• 2 cups sliced chanterelle mushrooms
• 2 tablespoons butter
• 2 cups Arborio rice

• 5 cups vegetable broth
• 2 cups freshly grated Parmesan cheese
• salt
• freshly ground black pepper

Directions

1. In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
2. Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.

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14.45

Potato and Shiitake Mushroom Gratin - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"Fall mushrooms give this dish a hearty flavor. Substitute vegetable broth for the chicken broth, and this makes a perfect meal for that vegetarian girlfriend your son is bringing to the holiday dinner. The rest of the family will love it too."

Ingredients

• 6 tablespoons butter
• 1 1/2 pounds fresh mushrooms, quartered
• 1 1/2 pounds fresh shiitake mushrooms, stemmed and coarsely chopped
• 3 tablespoons minced garlic
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary, crushed
• salt to taste
• ground black pepper to taste

• 2 cups chicken broth
• 3 pounds Yukon Gold potatoes, peeled and cut into 1/8 inch thick slices
• 2 cups Parmesan cheese
• 2 cups heavy cream
• 1 1/4 teaspoons salt
• 1 teaspoon ground black pepper
• 2 cups half-and-half cream

Directions

1. Melt butter in a large pot over high heat. Saute mushrooms in butter until liquid evaporates, about 10 minutes. Stir in garlic, thyme, and rosemary, and cook for 1 minute. Pour in chicken broth, and simmer until liquid evaporates. Season with salt and pepper. Set aside.
2. Preheat to 375 degrees F (190 degrees C). Butter a 13x9x2 inch baking dish.
3. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Spread half of the mushroom mixture evenly over the potatoes, and then sprinkle 1/3 of the cheese over mushrooms. Repeat layering, and then arrange remaining potatoes on top.
4. In a large bowl, mix together the half and half, heavy cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper. Pour mixture over potatoes. Cover loosely with foil.
5. Place baking dish on middle rack in oven. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover. Sprinkle remaining cheese over potatoes. Bake until cheese melts, about 15 minutes longer.

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18.00

Easy Portobello Mushroom Saute - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BRIDGET678

"This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe."

Ingredients

• 3 tablespoons olive oil, divided
• 1 1/2 tablespoons garlic flavored olive oil
• 1/4 onion, cut into chunks
• 2 portobello mushroom caps, sliced

• salt and black pepper to taste
• freshly grated Parmesan
• freshly grated Asiago cheese

Directions

1. Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

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20.52

Cream of Mushroom Soup II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michelle Chen

"Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it."

Ingredients

• 1 pound fresh mushrooms
• 1/4 cup margarine
• 4 green onions, thinly sliced
• 3 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme
• 2 tablespoons all-purpose flour

• 4 cups vegetable broth
• 1 cup light cream
• salt and pepper to taste
• 1 sprig fresh thyme leaves
• 1 tablespoon chopped fresh chives

Directions

1. Thinly slice the mushroom caps, discarding the stalks.
2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

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19.51

Brussels Sprouts with Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARILYN PERZIK

"My husband and I adore Brussels sprouts and usually just steam them served with butter."

Ingredients

• 4 cups Brussels sprouts, trimmed and halved
• 1/2 pound whole mushrooms
• 5 tablespoons butter

• 1/2 cup chopped fresh parsley
• salt and pepper to taste
• fresh lemon juice

Directions

1. Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
2. Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

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15.47

Creamed Onions and Sage - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Erika Michael

"Tender, sweet, creamy onions fragrant with the scent and taste of sage."

Ingredients

• 24 small onions
• 10 fresh mushrooms, sliced
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoon salt

• 2 teaspoons dried sage
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice
• 4 tablespoons chopped fresh parsley
• 2 pinches paprika

Directions

1. Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).
2. Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.
3. Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the half and half or milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.
4. Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.
5. Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.

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19.02