Do you love mushrooms? Mushrooms are one of our favorite foods, no matter which type — White Button mushrooms, Cremini, Portobello, Oyster, Shiitake, and Trumpet mushrooms — to name just a few. We love them all.

Mushrooms are a star ingredient in plant-based dishes. When you want that meaty taste, that umami, mushrooms are the way to go. Their flavor is rich, earthy, and meaty, especially Cremini or Portobello mushrooms. Their texture, as well as their taste, lets mushrooms replace meat in any recipe.

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You probably know that mushrooms are healthy.  They are a good source of protein, potassium, B vitamins and the only plant source of vitamin D. There are so many ways to eat and cook mushrooms. You can have them for breakfast, lunch, and dinner.

There are so many ways to eat and cook mushrooms. You can have them for breakfast, lunch, and dinner. They can be sauteed, roasted, baked, grilled, stuffed or eaten raw. Mushrooms make delicious appetizers, gravies, soups, casseroles, and pasta dishes. If you need ideas, see these 30 Cool Vegan Recipes Made with Mushrooms, 21 Ways to Enjoy All Kinds of Mushrooms, and 10 Delicious Ways to Cook With Mushrooms. Then take a look at these 20 savory recipes that you can make to celebrate mushrooms.

1. Tofu and Sun-Dried Tomato Stuffed Mushrooms

Tofu and Sun-dried Tomato Stuffed Mushrooms

These Tofu and Sun-Dried Tomato Stuffed Mushrooms are juicy appetizers full of fresh flavors. Chewy sun-dried tomatoes and mushroom stems flavor the tofu with the essence of umami. A splash of balsamic vinegar and a few herbs make each mushroom as scrumptious as the last. These are a party favorite in the making.

2. Roasted Tofu, Mushroom and Rice Vermicelli Salad

Roasted Tofu, Mushroom, and Rice Vermicelli Salad

Who says salads are just plates of lettuce? This Roasted Tofu, Mushroom and Rice Vermicelli Salad is a great option for when you’re craving a light dish but actually want to stay full for longer than an hour. Rice vermicelli is a gluten-free pasta that adds bulk to salads in an easy and tasty way. Along with roasted tofu, mushrooms, and fresh cilantro, mint, and basil, this entrée is fragrant, refreshing, and protein-rich.

3. Raw Mushroom Kale Rice

Raw Mushroom Kale Rice

This Raw Mushroom Kale Rice is a healthy substitute for when you want the texture of rice without the carbs. Celeriac and garlic make up the base of this side dish with walnut butter added for richness and nutritional yeast for a cheesy flavor. Thyme is also included for savory measure and hemp seeds for added protein and healthy oils. You may never cook actual rice again.

4. Smoky Marinated Portobello Burgers

Smoky Marinated Portobello Burgers

When you’re craving savory goodness, these Smoky Marinated Portobello Burgers are just what you need. They are marinated in Lapsang Souchong, a Chinese black tea known for its ability to add smokiness to foods. Top the mushroom burger with spinach, grated carrots, and Dijon mustard, or any of your favorite burger condiments.

5. Vietnamese Pho With Mushrooms and Tofu

Vietnamese Pho With Mushrooms and Tofu

Pho is Vietnamese soup and this Vietnamese Pho with Mushrooms and Tofu is warm, filling, and deliciously fragrant. The mushrooms and tofu provide the bulk of the protein and the vegetable broth and soy sauce make a savory and flavorful base. Most Vietnamese people enjoy this dish for breakfast, which you are welcome to do as well, or make it when you’re in need of a quick and easy lunch.

6. Halifax Mushroom Donair

Halifax Donair

The donair is the quintessential street food of Halifax that’s basically a reinvented Greek gyro. Here, in this Halifax Mushroom Donair, it gets reinvented yet again. In this messy, sweet, and savory meal, spiced mushrooms substitute for the usual meat and a cool, creamy cashew sauce stands in for yogurt sauce. It all gets wrapped up in a soft pita with plenty of greens, tomatoes, and tangy red onions. Be sure to serve it in foil — it can get pretty messy!

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7. Raw Mushroom Burgers

Raw Mushroom Burger

These Raw Mushroom Burgers will turn your dinner inside out. Instead of making a burger out of mushrooms, the Portobello caps act as the bun. Inside you’ll find creamy cashew cheese and fresh tomato, onion, and parsley. Cook up some sweet potato fries and dig in to this yummy meal.

8. Raw Portobello Hemp Cheese Burgers

Raw Portobello Burgers with Hemp Cheese

These Raw Portobello Hemp Cheese Burgers are not your typical burgers. The meaty mushroom caps are actually the buns. Inside, the caps are smeared with creamy, savory hemp cheese and topped with fresh tomatoes, crunchy zucchini slices, and basil. You can also add avocado, shredded carrot, or whatever your heart desires!

9. Mushroom, Red Onion and Beet Burgers

Mushroom, Red Onion, and Beet Burgers

Beet burgers have become pretty popular and these Mushroom, Red Onion and Beet Burgers will be a hit anytime you serve them. In addition to beets, the patties contain quinoa, oats, garlic, red onion, mushroom, beans, and dates. The combination results in a patty with a unique, bold flavor that won’t fall apart. Topped with spicy mayo, this burger is packed with flavor and one we think you’ll be making over and over.

10. Hearty Potato and Mushroom Stew

Hearty Potato and Mushroom Stew

It may be spring but there are still chilly nights when you need something warm and filling like this Hearty Potato and Mushroom Stew. This thick stew is already delicious with just potatoes, but the mushrooms and bell peppers put it over the top. Pair this creamy bowl of goodness with your favorite bread, and enjoy comfort food at its finest.

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11. Wild Mushroom and Garlic Scramble

Wild Mushroom and Garlic Scramble

This Wild Mushroom and Garlic Scramble is the perfect Sunday morning brunch. Firm tofu is scrambled with meaty Portobello mushrooms and fresh, wild garlic. A pinch or turmeric adds color, as well as a mild flavor that complements, rather than overpowers the other spices. Serve this hearty scramble on toast with a side of vegan breakfast sausages and maple syrup.

12. Mushroom and Chestnut Wellington

Mushroom and Chestnut Wellington

Wellingtons are always impressive and this Mushroom and Chestnut Wellington is no exception. Three kinds of mushrooms are sautéed and stuffed into a flaky puff pastry with soft butternut squash and chestnuts. Prepare the filling ahead of time as the longer the filling sits, the richer the flavors get, and the less work you have to do the day you make it.

13. Mushroom and Potato Dumplings

MushroomsThese Mushroom and Potato Dumplings are a must for any dumpling lover! Meaty Shiitake mushrooms and filling potatoes make up the bulk of the filling for these tasty dumplings. A small handful of cabbage adds texture, while garlic and green onion provide pungent flavors. Serve these as a snack or appetizer with a small cup your favorite dipping sauce.

14. Mushroom Pearl Barley Risotto

Mushroom Pearl Barley Risotto

This rich and creamy Mushroom Pearl Barley Risotto is comfort in a bowl. Meaty, sautéed mushrooms and sweet caramelized onions are a perfect pairing. Pearl barley is used in the place of the standard Arborio rice, lending its dense, chewy texture to this savory and cheesy meal. A handful of fresh arugula adds a peppery taste and some fresh greens into the mix.

15. Stuffed Italian Portobello Mushrooms

Stuffed Italian Portobello Mushrooms

In these Stuffed Italian Portobello Mushrooms, the mushroom caps are piled high with herbed and sautéed vegetables. All the savory flavors of these meaty stuffed mushrooms work in harmony together. Italian herbs and spices, combined with black olives and tomatoes, and a drizzle of black truffle oil make this recipe extra special. Serve these mushrooms as an appetizer or party dish.

16. Parsnip Mushroom Tacos with Coriander Crema

Parsnip Mushroom Tacos With Coriander Crema

Taco Tuesdays will never be the same with these Parsnip Mushroom Tacos with Coriander Crema. Parsnips provide just the right amount of sweetness, the sauerkraut is sour, the crema is salty, and the mushrooms add umami. Any kind of mushroom is suitable for these tacos, so experiment with variety and find the one that you like best! The guac is entirely optional, but we definitely wouldn’t skimp on it.

17. Italian Portobello Mushroom Bowl

Italian Portobello Mushroom Bowl

Italian food doesn’t always mean pasta; just look at this Italian Portobello Mushroom Bowl. Meaty Portobello mushroom caps are sautéed with sun-dried tomatoes, garlic, and plenty of herbs. This one-pan dish is an easy and delicious choice when you’re short on time but need a filling meal. It’s great served in a bowl but it can also be eaten as a sandwich on Italian bread.

18. Caramelized Shallot and Portobello Open-Faced Sandwich

Caramelized Shallot and Portobello Open-Faced Sandwich

This Caramelized Shallot and Portobello Open-Faced Sandwich will make you rethink the way you make sandwiches. Caramelized shallots and meaty Portobello mushrooms top slices of crusty whole grain bread. The savory flavors of the shallots and mushrooms mingle with a creamy, yet refreshing homemade cashew cream sauce that’s both lemony and a little cheesy. This is a sandwich that you need to eat with a fork and knife.

19. Lentil and Mushroom Ragu

Lentil and Mushroom Ragu

Ragus are usually meaty sauces and this Lentil and Mushroom Ragu tastes meaty but without the meat. Lentils and mushrooms transform a basic tomato sauce into a sauce that’s hearty and filling and all kinds of savory. This rich sauce tastes amazing on a sturdy noodle like penne that can really stand up to the sauce.

20. Shiitake and Tofu Tom Yum Soup

Shiitake and Tofu Tom Yum Soup

This Shiitake and Tofu Tom Yum Soup is the perfect balance of sweet and sour. The combined flavor of fresh lemongrass, lime juice, ginger, and spicy chilis will tantalize your taste buds, while mushrooms and tofu add lots of protein. This is the perfect chilly weather recipe, especially when served with a portion of brown rice.

Mushrooms are one of the most versatile foods around. Try them in these savory recipes and you’ll see why we love them. Maybe it should even be a whole month.

Lead image source: Halifax Mushroom Donair