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magazine wild mushroom and spinach stuffing
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(147)
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These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling.
5.0
(5)
Easy
4.5
(4.5)
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4.5
(4.5)
Easy
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This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
5.0
(5)
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This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
4.6
(4.56)
Recipes
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
5.0
(5)
Easy
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Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing.
5.0
(4.83)
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We'll always make room for mushrooms.
5.0
(5)
Easy
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For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.
4.0
(4.11)
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
5.0
(5)
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Cozy, rich but not heavy, and it doesn’t require a box of broth. Is this your dream soup?
4.0
(4.15)
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To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms.
4.0
(4.17)
Quick
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That can of pumpkin purée in your cabinet is for more than just pie.
4.0
(3.83)
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From vegetarian pastas to beefy soups, here are our favorite ways to use fungus.
4.0
(4)
Quick
Vegan
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Swap in veggie stock and make all your vegetarian relations happy.
4.3
(4.32)
Easy
4.5
(4.53)
Recipes
Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.
5.0
(5)
Recipes
Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
4.7
(4.66)