Top 15 Healthy Mushroom Recipes For You To Try

Image : © Mqdee

Don’t you think mushroom is one of the most underrated kitchen ingredients? Most of us cook mushrooms by stir-frying them or adding some in the pasta sauce. Now get out of your rut and start experimenting with this amazing gift of nature!

Mushroom is a versatile ingredient and its culinary possibilities are seemingly endless. You can incorporate it in your breakfast, lunch and dinner with minimal efforts. There are several types of edible mushrooms available in the market that you can combine with other ingredient to create delicious meals. This “meat for the vegetarians” can be made to a savory side dish for the non- vegetarian or as an entrée for the vegetarians. To give you a hand, we have compiled this list of 15 mushroom recipes.

Healthy Mushroom Recipes

1. Roasted Mushrooms with Fresh Herbs:

  • Serves- 8
  • Cooking time- 50 minutes


  • 2½ teaspoon sesame oil
  • 4 cloves of garlic, mashed
  • 3 tablespoons of minced ginger
  • 1 ½ tablespoon soy sauce
  • One ¼ pounds mixed mushroom, which should include white, cemini and shiitake
  • 10 small shallots, chopped
  • 1/3 cup mint, chopped
  • 1/3 cup parsley, chopped
  • 1 tablespoon dill, chopped
  • 1 tablespoon roasted sesame seeds
  • Salt and pepper to taste

Method of Preparation:

  • Preheat the oven to 400 degrees for 5 minutes.
  • Take a small bowl and combine 2 tablespoons of sesame oil with ginger, garlic and soy sauce.
  • Spread the mushroom on the baking sheet and drizzle the sesame mixture on the mushrooms.
  • Toss to coat the mixture properly.
  • Season the mushrooms with salt and roast for 30 minutes.
  • Take a second baking sheet and drizzle the shallots with the remaining sesame oil.
  • Toss well to coat. Season with salt and roast for 25 minutes.
  • Transfer both mushrooms and shallots into a bowl.
  • Add mint, parsley, sesame seeds and dill and toss well.
  • Serve with noodles.

2. Leek and Mushroom Croquettes:

  • Serves- 8
  • Cooking time- 3 hours


  • 5 tablespoons unsalted butter
  • 2 green parts of the leek, thinly sliced
  • ¼ pound of shiitake mushrooms, thinly sliced
  • 1 tablespoon chopped thyme
  • 1 tablespoon oregano
  • 1 cup all-purpose flour
  • 1 cup milk
  • ½ cup freshly grated Parmigiano-Reggiano
  • 2 large eggs, beaten with water
  • 1 ½ cup, bread crumbs
  • Vegetable oil for frying
  • Salt and pepper to taste

Method of Preparation:

  • Take a large skillet and melt 2 tablespoons of butter.
  • Add the leeks, shiitake and season with salt and pepper. Cook for 7 minutes, until they begin to turn brown.
  • Add thyme and oregano to the mushroom mixture and transfer to a bowl.
  • Take a small saucepan and melt the remaining butter.
  • Add flour and milk and cook until the mixture turns thick.
  • Transfer the mixture into the bowl and add Parmigiano-Reggiano.
  • Season with salt and pepper and stir well.
  • Take an 18-inch long plastic wrap and spoon the croquette mixture on it.
  • Roll up the plastic, making it 14 inches long. Twist the end and freeze for 2 hours.
  • Fill three bowls with flour, eggs and breadcrumbs respectively, and line a large baking sheet with butter paper. Unwrap the log and cut into 12 small pieces.
  • Pat each piece into a 2 inches small patty.
  • Dip the patty first in flour, then eggs and then coat in the breadcrumbs.
  • Freeze the baking sheet for 15 minutes.
  • Take a large wok and heat oil.
  • Fry the croquettes over high heat until they are golden and crisp.
  • Serve hot with ketchup.

3. Grilled Portobello Mushrooms with Tarragon-Parsley Butter:

An yummy recipe of mushroom! The grilled portobello mushroom with tarragon-parsley butter!

  • Serves- 4
  • Cooking time- 20 minutes


  • 4 tablespoons unsalted butter
  • 1 tablespoon chopped tarragon leaves,
  • 1 tablespoon chopped parsley
  • Eight medium Portobello mushroom, stemmed
  • Salt and pepper to taste
  • Olive oil for brushing

Method of Preparation:

  • Take a small bowl and mix butter with tarragon and parsley leaves.
  • Season with salt and pepper and set it aside.
  • Brush the Portobello mushrooms with olive oil and season with salt and pepper.
  • Transfer the mushrooms to the grill pan and cook over moderate heat for about 8 minutes, until it turns tender and nicely charred.
  • Add the butter mixture in the mushrooms and cook for 2 minutes, until the butter melts completely.
  • Serve hot with sandwiches.

4. Mixed Mushroom Ragout:

Want to try the oyster mushroom recipe? Then here is it that includes the flavor of different mushrooms!

  • Serves- 4
  • Cooking time- 45 minutes


  • ¼-cup vegetable oil
  • 1 pound of shiitake mushroom, stemmed and sliced
  • 1 pound mixed mushrooms, like cemini and oyster mushrooms
  • 1 medium onion, chopped, 2 cloves of garlic, minced
  • 1/4th cup of white wine
  • 1 cup of chopped tomatoes,
  • ½ cup of unsweetened coconut milk
  • 1-tablespoon Dijon mustard
  • 2 teaspoons of white miso
  • 1-tablespoon harissa
  • 1-tablespoon capers
  • ½-cup chicken stock
  • Salt and pepper to taste

Method of Preparation:

  • Take a large skillet and heat 2 tablespoons of oil.
  • Add the shiitake mushrooms and season with salt and pepper.
  • Cook over moderate heat, stirring until it turns brown.
  • Transfer to a bowl and leave it.
  • Heat 1 tablespoon of oil in a wok and add the mixed mushrooms.
  • Cook on high heat for 5 minutes until the water evaporates.
  • Add onion and the remaining oil. Season with salt, pepper, and cook for 5 minutes until the onions soften.
  • Add the garlic, cover, and cook for another 2 minutes.
  • Add the wine, tomatoes and simmer for another 4 minutes.
  • Take a bowl and whisk milk, mustard, harissa and miso.
  • Add to the mushroom mixture along with shiitake, capers and stock.
  • Simmer on low heat and cook for 4 minutes, until it thickens.
  • Season with salt and pepper and serve.

5. Miso-Glazed Tofu with Shiitakes and Asparagus:

  • Serves- 4
  • Cooking time- 1 hour, 15 minutes


  • 1 pound tofu, cubed
  • ½-cup blond miso paste
  • ½-cup brown sugar
  • 2 tablespoons canola oil
  • 1-pound shiitake mushroom caps
  • 1-pound asparagus
  • 1-cup sake

Method of Preparation:

  • Preheat the oven at 450 degrees Fahrenheit.
  • Take a small bowl and whisk miso, brown sugar, and half-cup sake.
  • Place the tofu cubes in the mixture and leave the marinade overnight.
  • Place the marinated tofu in a foil lined baking sheet and pour 1 tablespoon of marinade.
  • Transfer the remaining marinade in small saucepan and heat on a low flame.
  • Bake for 20 minutes until it is browned lightly.
  • Preheat the broiler for a few minutes.
  • In the meantime, heat some oil in a large saucepan and add asparagus, sake and cook for 2 minutes.
  • Add mushrooms, salt and pepper, stirring until the asparagus turns crisp.
  • Remove from heat.
  • Place the tofu under the broiler and cook for another 2 minutes.
  • Transfer the mushroom on a plate and top it with 1 piece glazed tofu. Drizzle the remaining glaze and serve.

6. Mushroom Risotto:

Here is another easy mushroom recipes you can try!

  • Serves- 4
  • Cooking time- 35 minutes


  • 1-tablespoon olive oil
  • 50 grams butter
  • 1 onion, chopped
  • 200 grams sliced mushrooms
  • ½-cup Arborio rice
  • ¼ cup white wine
  • 4 cups hot chicken stock
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon crushed parsley
  • Salt and pepper to taste

Method of Preparation:

  • Sauté onion and mushrooms in oil and add 25 grams butter until it turns soft.
  • Stir in the rice and wine and cook until it turns transparent.
  • Stir in the stock, cover and simmer for a few minutes.
  • Add some more stock and repeat the process until the rice is cooked.
  • Season with salt and pepper and remove from the heat.
  • Stir in Parmesan, the remaining butter and serve.

7. Shahi Mushroom:

  • Serves- 5
  • Cooking time- 40 minutes


For mushrooms:

  • 250 grams button mushroom
  • 2 tablespoons ghee, ½-tablespoon butter
  • Salt to taste

For the masala:

  • 2 sticks of cinnamon
  • 1-tablespoon shahi zeera
  • ½-tablespoon zeera
  • 1-tablespoon pepper
  • 10 grams dry ginger
  • 1 piece brown cardamom
  • Javitri, a pinch
  • Pathar ke phool, a pinch
  • ½-tablespoon coriander seed
  • 3 cloves
  • 4 green cardamoms
  • Jaiphal, a pinch

For the gravy:

  • 1-tablespoon ghee
  • 1 bay leaf
  • ½-teaspoon cumin seeds
  • 1-tablespoon ginger- garlic paste
  • 2-tablespoon onion puree
  • 3 green chilies, chopped
  • 1-teaspoon turmeric powder
  • 1-teaspoon cumin powder
  • 1-teaspoon coriander powder
  • 1-teaspoon red chili powder
  • Salt to taste
  • 250 grams tomato puree
  • Sugar, a pinch
  • 2-tablespoon cashew nut paste
  • 1 ½-tablespoon cream
  • ½ lime

Method of Preparation:

  • In a shallow pan, heat ghee and fry mushroom, butter and salt. Transfer it to a bowl and keep it aside.
  • In another pan, take all the ingredients and grind in a processor. Leave the powder aside.
  • In a pan, sauté ghee, cumin seeds, ginger- garlic paste, onion puree and bay leaf.
  • Add the green chilies, red chili powder, coriander powder and salt. Add to a little water to de-glaze it.
  • Then add the tomato puree and sugar to balance the acidity.
  • Add the cashew paste, grind masala, cream and lime.
  • Add the shallow fried button mushrooms and simmer for a while until the gravy thickens.
  • Serve hot.

8. Mushroom and Corn Rolls:

  • Serves 4
  • Cooking time 30 minutes


  • 1 cup chopped mushrooms
  • ½-cup corn kernels
  • 4 filo pastry sheets
  • 1-tablespoon oil
  • 1 garlic, minced
  • 1 teaspoon crushed peppercorn
  • 2 teaspoon butter for greasing
  • 2-tablespoon cream
  • 1 tablespoon processed cheese
  • 1 ½ teaspoon chopped parsley
  • Salt to taste

Method of Preparation:

  • Preheat the oven at 180 C.
  • Grease a baking tray with butter and leave it aside.
  • Heat oil in a nonstick pan and add garlic, salt, mushroom, corn kernels, crushed peppercorn and 1-teaspoon butter.
  • Sauté for a few minutes and then add cream.
  • Mix well and turn off the heat. Add cheese, fresh parsley and mix again. Leave it aside to cool.
  • Brush melted butter on 1 baking sheet and place another one it.
  • Brush it with melted butter and do the same for 4 more sheets.
  • Press the arrangement and place the cooked mixture in the center.
  • Fold both the sides and seal the edges with melted butter.
  • Brush melted butter again and make three slits on top.
  • Place it on the baking tray and bake for 20 minutes.
  • Remove from the oven and serve immediately.

9. Minty Mushrooms:

  • Serves- 4
  • Cooking time- 30 minutes


  • 1-cup mint leaves, chopped
  • 400 grams mushrooms, stemmed
  • 12 cloves of garlic, mashed
  • 2 tablespoons oil
  • ½ teaspoon crushed black peppercorns
  • Salt to taste
  • Iceberg lettuce
  • 2 teaspoons lime juice

Method of Preparation:

  • Take a blender jar and place garlic, mint leaves, 3-tablespoon oil and grind to a fine paste.
  • Heat 1 tablespoon of oil in nonstick pan and sauté mushrooms for a while.
  • Add salt and crushed peppercorns and sauté again.
  • Add the ground paste, lemon juice and mix well.
  • Place the lettuce leaves on the plate and the mushroom over it. Serve hot.

10. Portabella Mushroom Soup:

  • Serves 8
  • Cooking time- 45 minutes


  • 4 tablespoons unsalted butter
  • 2 leeks, white and light green part only
  • 1 large onion, chopped
  • 3 large portabella mushrooms, shopped
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoon dried thyme
  • 1 bay leaf
  • 6 cups of chicken broth
  • 1-teaspoon salt
  • 1-teaspoon sugar
  • Salt and pepper to taste
  • 1-cup heavy cream
  • ¼-cup fresh parsley

Method of Preparation:

  • Take a large saucepan and sauté the leeks and onions over medium heat, stirring constantly.
  • Cook for 3 minutes, until the vegetables turn tender.
  • Reduce the flame and add the mushrooms. Cook for another 10 minutes, stirring constantly.
  • Then stir in the flour and cook for another 3 minutes.
  • Add thyme, bay leaf, salt, pepper, sugar and chicken broth.
  • Simmer for 10 minutes and leave it aside to cool.
  • Puree the soup in a blender until smooth.
  • Transfer it back to the saucepan and stir in the cream.
  • Cook on low flame, but do not boil. Garnish with parsley and serve.

11. Crab Stuffed Mushrooms:

Here is another great tasting crab stuffed mushroom recipes you should definitely try!

  • Yields 24
  • Cooking time- 55 minutes


  • ¼-cup olive oil
  • 24 large white mushrooms
  • 12 ounces flaked crab meat
  • 1 medium onion, chopped
  • 1 teaspoon dried mustard
  • 1-cup parmesan cheese
  • 1-cup breadcrumbs
  • 2 teaspoon parsley, chopped
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic salt
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • ½ cup melted butter

Method of Preparation:

  • Grease a baking dish with olive oil or butter and place the scooped mushrooms on it.
  • In a medium bowl, mix crabmeat with the chopped mushrooms stems, onion, half-cup parmesan cheese, dry mustard, bread crumbs, parsley, garlic salt and red and black pepper.
  • Mix well and stir in mayonnaise and egg.
  • Scoop the filling in each mushroom.
  • Melt the butter and drizzle over the mushrooms.
  • Add the remaining parmesan cheese on the tip on each filled mushroom.
  • Bake it for 25 minutes at 425 fahrenheit. Serve hot.

12. Spinach and Mushroom Pasta:

One of the delicious spinach and pasta mushroom recipes that tastes great!

  • Serves 4
  • Cooking time 15 minutes


  • 12 ounces of rotini noodles
  • 1 tablespoon of olive oil
  • 3 cloves of garlic, minced
  • 1 medium onion, chopped
  • 1 tablespoon fresh thyme
  • 4 cups of mixed mushroom (shiitake, cemini, oyster, Portobello)
  • 2-tablespoon all-purpose flour
  • 2 cups of milk
  • 2 cups of fresh spinach, chopped
  • ½ cup of fresh basic
  • 1-teaspoon salt
  • 1-teaspoon pepper
  • 1 cup of parmesan cheese

Method of Preparation:

  • Take a large non-stick pan and pour oil on it.
  • Cook garlic, onion and thyme for a minute and then add in mushroom.
  • Cook for about 8 minutes and keep stirring until the mushrooms turn brown.
  • Sprinkle the flour, stir for 1 minute, and then slowly add the milk.
  • Bring it to boil while stirring for about 3 minutes.
  • Stir in the spinach, basil, salt and pepper and cook until the spinach softens.
  • Add the cooked pasta and parmesan cheese and serve hot.

13. Baked Mushroom Chicken:

  • Serves-4
  • Cooking time 42 minutes


  • 4 large boneless chicken breasts
  • ¼-cup flour
  • 3 tablespoons butter
  • 1 cup mushrooms, sliced
  • ½-cup chicken broth
  • 1/3 cup mozzarella cheese
  • 1/3 cup parmesan cheese
  • ¼ cup green onion
  • Salt and pepper to taste

Method of Preparation:

  • Coat the chicken with flour and fry it in butter.
  • Grease a baking pan and leave it aside.
  • Take the same pan and sauté mushrooms until tender.
  • Add broth, salt, pepper to the mushrooms, and cook until the liquid reduces by half.
  • Spoon the mixture over the chicken and bake at 375 degrees for 15 minutes.
  • Sprinkle cheese and green onions and bake for another 5 minutes.
  • Serve hot with steamed rice.

14. Garlic Mushrooms:

  • Serves 4
  • Cooking time- 15 minutes


  • ¼-cup olive oil
  • 500 grams mushrooms, thinly sliced
  • 3 garlic cloves, mashed
  • 60 ml of dry sherry
  • 1-tablespoon lime juice
  • ½-teaspoon chili flakes
  • One tablespoon chopped coriander

Method of Preparation:

  • Heat oil in a large frying pan and add mushrooms and garlic to it.
  • Cook for 2 minutes and then add the sherry, lime juice and chili flakes.
  • Season with salt, pepper, and cook until the mushrooms soften.
  • Stir in the parsley and serve hot.

15. Mushroom, Red Wine and Thyme Ragù:

  • Serves- 2
  • Cooking time- 20 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 200 grams, flat mushroom, thickly sliced
  • 1 tablespoon tomato puree
  • 100m red wine
  • 100ml vegetable stock
  • A handful of thyme leaves

Method of Preparation:

  • Heat oil in a saucepan and add onion to it.
  • Cook for 5 minutes until the onions soften.
  • Stir in the mushrooms and cook for 5 minutes, until the mushrooms release the juice.
  • Uncover and cook for a few minutes so that the water evaporates.
  • Stir in red wine and cook till the water reduces by half.
  • Stir in the thyme leaves and season with salt and pepper.
  • Serve with steamed broccoli.

The humble mushroom–you never did think that you could use it in so many different recipes, did you? Mushrooms can really pep up a meal. So, next time you are planning your party menu, keep mushrooms in mind!

Do you like mushrooms? Do you have a special mushroom recipe? Do share with us in the comments section below!

Leave a Reply

Your email address will not be published.