Stuffed Mushrooms with Hollandaise by B Innes

Stuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course. The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d'oeuvre.

Cedar Plank Roasted Wild Mushrooms by John Howie

This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table. Passion & Palate is a collection of stories and recipes from chef/author John Howie. The man behind this refined palate is a generous, conscientious community-builder, business and personal mentor, and thoughtful family man, who…

How to Cook with a wow Mushroom Tower, with Buffalo Mozzarella Cheese Recipe by Chef Panos

Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, maize, corn, sausages, pork, and different…

Portabello Mushroom Meatless Burger by Wendi Taylor

I developed this as an alternative for vegetarian friends at a bar-b-q. It was such a hit, that the meat-lovers were clamoring for it too. Much better than those "meatless patty" hamburger substitutes made from chemicals and mystery ingredients!

stuffed mushroom by sunil k.nayar

with colored bell pepper stuff in mushroom and gratinated

crumb fried mushroom by sunil k.nayar

button mushrooms coated with crumbs and deep fried

Fiery Mushrooms by John Elder

Salty spicy mushrooms, perfect to pick at when you want a little fire to go with your snack or alongside a nice steak.

Pizza Provençal by Ken Hulme

French Pizza??? You bet! A classic provincial French bread - Fougasse - with traditional toppings.

Pizza Provençal by Ken Hulme

Classic provincial French bread - Fougasse - with traditional toppings.

Mushroom and Balsamic Reduction by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Mushroom and Balsamic Reduction

Pappardelle Pasta with Porcini Mushrooms by gaetano ricci

SHIITAKE & ENOKI ASIAN MUSHROOMS SPRING ROLLS by Linda Tay Esposito

A vegan favorite at the dim sum table. When you bite into the spring roll, you will feel several layers of textures - texture being an important element of Chinese foods. First you have the crisp from the deep fried spring roll skin, followed by the velvety shiitake inter-mingled with the stringy mung bean thread and the silky…