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Vegetable & Walnut Pizza
Pepperoni may be the No. 1 pizza topping, but pizza concepts must offer a couple of meatless topping options for the increasing numbers of vegans and vegetarians—and those who just want a lighter pizza option.
Flatbread Pizza with Romesco Sauce
Two cheeses—mozzarella and smoked Gouda—complement the zesty Romesco sauce that tops this pizza. Chef Silverman prepares his Romesco using roasted and toasted ingredients to boost flavor, including fire-roasted tomatoes, roasted red peppers, toasted almonds and roasted garlic.
Steak Pizziola
Vegetarian Chili
Seared Halibut with Shimeji Mushrooms and Pancetta
Egg, Spinach, Mushroom and Brie Telera
At the Passport Café, Chef/Manager Karen Kourkoulis offers a variety of ethnic breakfast sandwiches, such as a French spinach, mushroom, egg and Brie sandwich.
Ravioli with Mushrooms in a Sundried Tomato Cream Sauce
Cream of Mushroom Soup
N.Y.-style Garlic Pretzel Steak Delight
Chicken noodle soup
Tempeh Philly Cheesesteak
Creole Mushrooms over Dirty Pecan Rice
An unconventional combination of seasonings brings unique flavor to this rice dish, while mushrooms and pecans add texture.
Grilled Cheese Sandwich with Mushrooms and Truffle Oil
It's not your everyday grilled cheese sandwich and tomato soup combination. The aroma and taste of the truffle oil and truffle cheese will delight those who know, and convert those who have never had the experience...
Wild Mushroom Baked Beans
Here's a new idea for baked beans: add shiitake and baby portobello mushrooms. This recipe also uses three varieties of beans—pinto, red kidney and Great Northern...
White Pizza with Mushrooms
Chicken Long Rice
Filled with veggies, poultry and shrimp, this dish is colorful and filled with protein.
The Roasted
This simple, on-the-go recipe is perfect for a grab-and-go lunch or snack item.
Beef Tenderloin and Woodland Mushroom Roulade with a Lobster and Bearnaise Ravioli
Featuring lobster, beef tenderloin, bacon and mushrooms, this dish is filled with juicy flavors and topped with a creamy sauce.
Mushroom Barley Soup
Mark Bittman is author of the cookbook "VB6," which advocates eating a vegetarian diet every day until 6 p.m. and vegetable-centric meals in the evening. This flexitarian approach appeals to Americans who are not ready to give up their meat—they can still have a steak or roast chicken for...
Spicy Mushroom Blended Meatballs
Created by The Culinary Institute of America (CIA) chefs with a group of school directors at the CIA’s Healthy Flavors Healthy Kids conference in San Antonio, this recipe blends mushrooms with ground meat and was tested by a focus group of local students.
Tandoori Portobello Burger
This flavorful vegetarian burger was created for the University of North Texas by celebrity chef Maneet Chauhan as part of Mushroom Mania!, sponsored by the Mushroom Council.
Cornbread and Grilled Portobello Panzanella Salad
An innovative use of leftover cornbread became a hit for Joseph Bonimo, chef manager for Flik Independent Schools. Bonimo worked with The Mushroom Council to create the dish.
Fresh Herb and Goat Cheese Stuffed Grilled Portobellos
A large appetizer or a small meal, these meaty portobello mushrooms are stuffed with a creamy, herbed goat cheese and finished with a light salad.
Baker’s-Style Potatoes with Morels and Sweet Onions
Capitalize on consumers’ love of potatoes by offering a tater dish with a twist. Chef Hoffman elevates spuds with morels and sweet onions—a combination that complements beef, pork or poultry. Adding a luxurious ingredient to a humble vegetable can fetch a higher price tag for the side or upsell an...
Mushroom, Grape and Crispy Shallot Sauté
Incorporating fruit into a side not only adds extra vitamins, it gives the dish a refreshing burst of acid. Here, chef Coffey combines red and green grapes with two types of wild mushrooms, shallots and creamy goat cheese for a side that’s as comfortable with eggs at brunch as it is with roast...