Whether you’re a seasoned vegetarian or you’re giving Meatless Monday a try, this collection of the best vegetarian mushroom recipes will help! 

Mushrooms are truly the perfect meatless ingredient. They offer a great texture and loads of umami to make a satisfying dish without any of the meat. Not only are these little fungi great for making uniquely meatless dishes, they are a fantastic meat replicate in old favorites, too.

If you find yourself in need of some vegetarian mushroom recipe inspiration, this is the ultimate list. I gathered up all of my favorite mushroom recipes in one grand collection for you! Browse the list or find the category you’re looking for by clicking on the links below.

Jump Ahead to What You’re Looking For

• Mushroom Sandwiches
• Mushroom Pasta Dishes
• Mushroom Recipes for Taco Tuesday
• Stuffed Mushrooms
• Mushroom Soup Recipes
• Mushroom Entrees
• Mushroom Appetizers
• Mushroom Side Dishes
• Mushroom Breakfast Dishes
• More Mushroom Recipes

This one-pot garlic parmesan pasta with mushrooms and spinach is a delightfully creamy dish that is so easy to make! It has a savory, rich flavor and comes together in 30 minutes for a delicious weeknight meal.

I don’t know about you, but when I am strapped for time to make dinner, I make pasta.

Of course, the usual marinara sauce and spaghetti gets old pretty fast. I’ve gotten creative with easy one-pot pasta dishes that I can toss together for a quick dinner.

This one is a favorite in our house for a number of reasons. We are huge mushroom fans, and this recipe really highlights the savory umami flavor of mushrooms. It also has a good amount of protein and veggies, making it a complete meal if needed!

This easy dinner recipe is a great one to keep in your back pocket for any occasion.

If you are on the hunt for fast and easy pasta dishes that taste fancy, this creamy garlic parmesan pasta will quickly become your new go-to.

One-Pot Garlic Parmesan Pasta with Mushrooms and Spinach Recipe

This easy recipe makes for some delicious and decadent pasta! This one-pot creamy mushroom pasta is one of my go-to meals when I want something comforting, quick, and flavorful.

Serve it up with a nice salad and some garlic bread or go truly one-pot and eat this pasta by itself. It’s a delicious and nourishing meal either way!

Why You’ll Love This Recipe

One Pot: I love a good one-pot meal. Who wants to do extra dishes? This pasta dish can be made in just one pot for easy clean-up when you’re finished enjoying it!

Creamy: With a good dose of heavy cream and freshly grated parmesan cheese, this pasta is creamy and delicious without being too heavy or rich. 

Easy: You can’t get much easier than a one-pot meal! All you have to do is cook your pasta, make a simple, creamy sauce, then combine it all together.

Variations

There are endless possibilities with this flexible, forgiving dish! 

Make it gluten-free: Use your favorite gluten-free pasta in place of the regular pasta in this dish.

Add veggies: You can always add more vegetables! Add some peppers, artichoke hearts, sun-dried tomatoes, broccoli, or even more sauteed mushrooms for an extra dose of veggies.

Add a protein: Want more protein? Add grilled chicken strips or fried tofu to this recipe to make it extra filling! I also like to substitute chickpea pasta to get even more protein.

Make it vegan: This creamy pasta is easily made vegan! Simply substitute the butter, cream, and parmesan for your favorite plant-based alternatives. I’ve tried it with unsweetened cashew milk and vegan parmesan cheese and it is just as delicious!

Make it extra lemony: Add more lemon juice or some lemon zest for an extra tangy dish.

How to Store Leftovers

Leftovers will save in an airtight container in the fridge for about 3 days. When you reheat the pasta, you may need to add a splash of cream or water to refresh the sauce.

Try More Tasty Winter Recipes

Blood Orange Vodka Sparkler

Vegetarian Stuffed Mushroom Caps

Vegetarian Tortilla Soup

Enjoy citrus season with this refreshing blood orange vodka sparkler. With its gorgeous color and tart, delicious flavor, this drink is perfect for brightening up a happy hour.

It can feel like winter doesn’t have much to offer when you’re cold, the skies are grey, and the garden is at rest. Fortunately, there are a few bright spots in the dead of winter and one of those bright spots is orange season! 

Citrus fruits are the perfect winter delight as they are loaded with vitamin C and taste the sweetest from December – May. 

This time of year, I love adding lemons, limes, oranges, and grapefruit to everything I can! Salads, yogurt, smoothies, and toast are all adorned with orange slices, lime and lemon juice, and more. 

Of course, one of my favorite ways to use citrus, especially blood oranges, is making citrus cocktails. The juice of the blood orange has a vibrant color and a sweet yet tart flavor that makes for a well-balanced, beautiful cocktail.

Blood Orange Vodka Cocktail

There are so many amazing ways to use blood oranges in cocktails. You can use any liquor you like, but I personally think blood oranges and vodka go perfectly together.

This blood orange vodka sparkler comes together in just a couple of minutes and has a refreshing, tangy flavor that is sure to satisfy. 

Why You’ll Love This Cocktail

• Simple ingredients
• Easy to make
• Perfect for parties and hosting
• Adaptable to any preferences or dietary needs
• Beautiful color

Blood Orange Mocktail

This recipe makes a delicious blood orange mocktail! To make it virgin, simply omit the vodka and add more seltzer water. Sweet, fruity, and refreshing, it’s the perfect alcohol-free beverage!

Ingredients

Fresh blood oranges: The star of the show! Blood oranges have a unique flavor and a deep red color that make this drink a showstopper.

Vodka: You want to use a good vodka in this recipe; quality does matter. Feel free to substitute your favorite liquor instead.

Seltzer water: Plain club soda works great or try it with flavored seltzer water for a twist.

Simple syrup: We will be using honey simple syrup for this recipe because the flavor compliments blood orange juice beautifully. You can also substitute regular simple syrup or maple syrup.

Lime juice: I always recommend fresh juice. The bottled lime juice just doesn’t taste the same.

Variations

Switch up the citrus: This recipe is all about the blood oranges, but you can use another type of orange or even grapefruit instead.

Add a flavored simple syrup: Have some fun with the simple syrup by making it with rosemary, strawberries, raspberries, or another flavor that would go well with blood orange.

Garnishes: Have fun with your garnishes. Use sprigs of fresh herbs like rosemary or mint, a citrus slice, dried oranges, or edible flowers.

Make it a mule: Instead of honey syrup and club soda, use ginger beer to make this recipe a blood orange vodka mule. Serve it in a copper mug for the full effect.

Blood Orange vs. Grapefruit

Blood oranges and grapefruits are often confused, but they are very different from each other. While both fruits are citrus, their flavors, size, and color are unique. 

Blood oranges are much smaller than grapefruits and their flavor is sweeter than grapefruit, though generally less sweet than regular oranges. Blood oranges have an orange or redish peel and the flesh is a deep red or purple color. 

Grapefruits are very large members of the citrus family and they have a distinctly sour and bitter flavor. Grapefruits have a pale orange-yellow peel with pink flesh on the inside. 

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

How to Make Honey Simple Syrup

I like using honey simple syrup to avoid refined sugar and add a unique flavor to my cocktails. Honey syrup is the perfect flavor to go with this citrussy, bright cocktail!

Ingredients

• 1 cup honey
• 1 cup water

Instructions

1. Combine the honey and the water in a small saucepan.
2. Heat the mixture on low heat, stirring to help the honey dissolve.
3. Once the honey is completely dissolved, remove the syrup from the heat. Don’t cook longer than necessary.
4. Allow the syrup to cool completely before using it in a cocktail.
5. Store in the fridge for 3-4 weeks.

Equipment

All you really need for this recipe is a measuring cup and a jar to shake it in. If you want to make the process a little easier, though, you may consider this cocktail-making equipment:

• Cocktail shaker
• Jigger
• Citrus juicer

More Delicious Cocktails You’ll Love

Raspberry Margarita

Strawberry Mojito

These stuffed portobello mushrooms are the perfect meatless entrée. They are savory, flavorful, filling, and sure to satisfy even the meat-lovers!

As a vegetarian, I often crave a “steak and potatoes” type meal without the meat. These stuffed portobello mushrooms are just the dish I need! They are a fantastic main course when served with mashed potatoes and green beans. My meat-eater husband is a huge fan of mushrooms and loves this recipe even more than I do!

Mushrooms are an ideal substitute for meat because of their rich umami flavor and meaty texture. They are absolutely delicious and also pack a nutritious punch!

 Mushrooms are delicious in just about any savory meal – like tacos, pasta, stir fries, and burgers – but my favorite way to serve them is stuffed with delicious veggies and cheese. 

What to Eat with Stuffed Mushrooms

These stuffed mushroom caps make a great vegetarian main dish. They are best served with a combination of delicious sides, such as:

• • Mashed, baked, or au gratin potatoes
  • Green salad
  • A warm vegetable side, such as green beans or asparagus
  • Rolls or garlic bread
  • Creamy pasta

Purchasing Portobello Mushrooms

You should be able to find these mushrooms at your local grocery store, but the options can feel overwhelming. Portobello mushrooms (also spelled portabello or portabella), are also referred to as white button, common white, baby bella, or cremini mushrooms. 

Most grocery stores sell the large caps as “portobello mushroom caps”, which measure 3-5″ across rather than the baby versions of them which measure 1/2 – 2′ across and often have the stem attached. If you are unable to find the large portobello mushroom caps, smaller mushrooms work too.

Can I make these vegan?

Yes, these stuffed mushrooms are very easy to make vegan! Make sure you are using vegan pesto and substitute the feta for vegan feta or omit the cheese altogether.

How to Wash Mushrooms

Mushrooms are highly absorbent, making washing them a challenge. Some prefer to rub the dirt off without water, usually with a dry or damp paper towel. I often use water, especially with very dirty mushrooms. If you are washing your mushrooms with water, follow these guidelines:

• Don’t wash them early: Mushrooms shouldn’t be washed very long before you are ready to use them. I recommend cooking them within 10 minutes of washing them.
• Use as little water as possible: Don’t soak your mushrooms or run them under water for very long. Turn the faucet on low and run your mushrooms under cold water, scrubbing the dirt off with your hands and removing them from the water as soon as possible.
• Don’t use a scrub brush: mushrooms can’t handle a hearty scrub like potatoes or carrots. Just use your hands to remove the dirt.

Variations

Swap the cheese: The feta adds a saltiness and tangy flavor that I quite enjoy, but there are many other great options. Try this recipe with mozzarella cheese, goat cheese, or parmesan cheese instead.

Try fresh herbs: Instead of the pesto, experiment with some fresh basil, fresh thyme, and/or fresh parsley.

Make them mini: swap out the large portobello caps for smaller mushrooms, with the mushroom stems removed, to make these bite-size. They make a great appetizer or side dish when made this way.

How to Make Stuffed Mushrooms

Bake the Mushrooms

After washing and drying your mushroom caps, it’s time to do the first bake. Rub the mushrooms in a little bit of oil and place them on a lined baking sheet with the gills pointed down. Bake at 400° for 10 minutes, then remove from the oven and mop up any excess water that was released. Don’t overbake; they will be baked again with the filling and you don’t want soggy mushrooms.

Prep the filling

Start by chopping all of your veggies. I like them diced pretty small for this recipe so you get loads of flavor in each bite. Begin sauteing the chopped onion with a drizzle of olive oil until it is translucent. Add the minced garlic and saute another 1-2 minutes. Next, add the rest of the vegetables, the pesto, the red pepper flakes, and the feta and saute for a couple minutes. Once the filling is warm and the veggies have become well-mixed, remove from the heat.

Stuff the Mushrooms

Turn the mushrooms gill-side up. Carefully spoon the filling into the mushroom caps, distributing the mixture evenly. Sprinkle the bread crumbs on top, gently pressing down so it sticks to the vegetable mixture.

Bake the Stuffed Mushrooms

Return the mushrooms to the preheated oven and bake for another 10-15 minutes. When the mushrooms are tender, the feta is soft and melty, and the breadcrumbs are golden brown, remove the caps from the oven. Serve Immediately with your favorite sides.

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

What Makes this Seasonal for Winter?

I try hard to make my meals with in-season produce as much as possible for my health, connection to nature, and for the environment. Eating seasonally also allows me as a gardener to grow as much of my own food as I can.

These vegetarian stuffed portobello mushrooms are the perfect winter meal because they utilize in-season vegetables, storage vegetables, and canned vegetables. While winter is a season where little is being grown, storage vegetables and preserved vegetables are ideal for filling in the gaps.

 Mushrooms are a beautiful winter vegetable that are high in vitamin D, making them a great choice for those months when the sun is scarcely out. 

Onions and garlic are considered storage vegetables, which means they can last for many months in the right conditions. Storage vegetables are grown in the summer and fall, then kept for use throughout the winter.

The rest of this dish is made using canned vegetables, which are preserved during their peak season to be eaten later in the year.

As for the pesto, I always make big batches in the summer when basil is plentiful and freeze it in small jars. Alternatively, you can purchase it in jars or grow your own basil indoors.

Try more delicious winter meals:

Vegan Sourdough Banana Pancakes

Vegetarian Tortilla Soup

Winter Veggie Soup

These delicious sourdough vegan banana pancakes are the best way to use up extra sourdough starter and brown bananas. Long-fermented for easy digestion and made with simple ingredients, these pancakes make for a healthy, easy breakfast. 

We love making fancy breakfasts in my house whenever we have time. It’s such a delightful way to slow down and savor the morning. While there are so many fantastic choices for relaxing breakfasts, pancakes make the top of the list.

These vegan sourdough banana pancakes are the perfect weekend breakfast. They are fluffy, lightly sweet, and great for your gut health. Best of all, you can make extras and eat the leftovers all week long!

A Few Notes on Making Sourdough Pancakes

If you are active in the kitchen and like bananas and sourdough, you likely run into a similar problem to mine: brown bananas and oodles of extra sourdough starter. 

In my search for a recipe that would allow me to avoid this waste, I discovered that I couldn’t find many recipes for sourdough discard banana pancakes that are also vegan. Whether you eat plant-based or not, this recipe is a tasty way to use up old bananas and sourdough discard. It’s especially helpful if you’re out of milk or eggs!

My favorite thing about this sourdough banana pancake recipe is that the batter is long-fermented. In sourdough terms, this means that the batter is left out at room temperature for 8-12 hours for the sourdough starter to break down the sugars in the flour, which reduces the gluten and phytic acid. Long fermentation makes flour-based treats more easily digestible and healthier for your gut. 

For the sourdough starter in the recipe, I generally use extra levain from bread making. I use this discard when it’s ripe and at its best. Because of the baking powder in the recipe, you can also use sourdough discard that is unfed.  

Sourdough Banana Pancake Substitutions

If you’re missing one of the ingredients in this pancake recipe, don’t worry! Pancakes are generally forgiving of substitutions.

These pancakes are vegan, but if you don’t need a plant-based recipe, you can make lots of substitutions to fit what you have on hand!

Plant milk: Any milk will do for this recipe. You can substitute whole cow’s milk if you aren’t dairy-free.

Flax eggs: Feel free to substitute regular eggs (not vegan) or chia seed eggs.

Sugar: You can swap the sugar for maple syrup if you’re looking to avoid white sugar. You can also omit it altogether; the bananas make this recipe fairly sweet on their own!

Melted coconut oil: You can substitute any neutral oil or melted butter.

How to Freeze Sourdough Banana Pancakes

Making a big batch of these pancakes and freezing them is a great way to meal prep quick breakfasts! To freeze the pancakes, lay them in a freezer bag or freezer-safe airtight container in a single layer. Place a piece of parchment paper before adding another layer of pancakes. Freeze for up to 6 months.

 When you are ready to eat them, take out as many pancakes as you need and heat them in a microwave, toaster oven, or on a skillet. 

This post contains affiliate links. If you make a purchase through the links, I will earn a small commission that helps me continue to provide gardening content. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

Frequently Asked Questions

Do these pancakes taste sour from the sourdough?

No, they don’t. Sourdough starter does not tend to make baked goods taste sour unless the bread ferments too long, or the baker adds citric acid to make it sour. You wouldn’t even know these pancakes have sourdough starter in them!

What else can I make with fresh sourdough starter?

Sourdough starter can be used in just about any baked good that has flour in it. I love making sourdough English muffins, banana bread, and rolls.

Best Toppings for Vegan Sourdough Banana Pancakes

These pancakes are perfect for any of your favorite sweet pancake toppings! Try them with:

• chocolate chips
• banana slices, fresh berries, or other fresh fruit
• vegan butter
• peanut butter or almond butter
• pure maple syrup
• fruit compote

Equipment Needed For Sourdough Banana Pancakes

Frying pan, cast iron pan, or griddle

Spatula

Glass jar for sourdough starter