Mushrooms - is there any better vegetable?! They're versatile, they bring wonderful flavour and texture to whatever they're used in, and they're so easy to cook with.
Below, you'll find 40 (yes, forty!) vegetarian mushroom recipes. Some of these recipes make mushrooms the star of the meal, whereas others use the mushrooms in more of a supporting role (which is just as important, and just as delicious!).
❤️ Why You'll Love These Recipes
- All of my recipes are super straightforward and easy to follow. Some of these meals will take longer to prepare than others, ranging from quick 15 minute meals, all the way up to slow cooker recipes that need a few hours. But they're all very simple, and whatever your cooking skill, you'll be sure to end up with a delicious meal.
- I never cook with any weird or hard-to-find ingredients. Everything here can be found easily in most supermarkets.
- Mushrooms are so easy to cook with, and they don't take much prep. Just rinse or brush them off lightly, then slice or dice as needed. They cook quickly too!
- Mushrooms are particularly great to use in vegetarian cooking, because they can bring a slight 'meaty' chewiness to a meal, which can otherwise be missing.
- They also contain a decent amount of protein, compared to most other vegetables, so they can help to make your meals more filling.
- There are all sorts of mushrooms available, and in most cases, they're interchangeable - so you can just use whatever mushrooms you have on hand.
🍄 Vegetarian Mushroom Recipes
So without further ado, here are the recipes!
This mushroom bourguignon is one of my all-time favourite mushroom recipes. It's the most comforting stew ever, with a rich red wine sauce and plenty of veggies. The ultimate comfort food!
For a lighter mushroom stew, try a stroganoff! The smoky sauce is made with paprika and sour cream, and it's perfect served over rice or pasta. This version is extra easy, as it's made in the slow cooker!
I can't find enough words to describe how incredible these stuffed mushrooms are. They're nestled in an intensely garlicky cream sauce, with crispy herby breadcrumbs on top... seriously. Delicious.
I love this quick and easy creamy pasta recipe! Made in just 15 minutes, it's the perfect date night meal, or an easy option for a busy weeknight. Not much can beat garlicky, creamy mushrooms.
I love mushroom stroganoff so much that I couldn't resist trying something a bit different with it - I put it in a pie! Because the only thing that can make those smoky, creamy mushrooms better is the addition of crispy, flaky pastry.
This is a simple brunch dish, amped up about three extra levels. They're not your average mushrooms on toast! These ones are irresistibly creamy, with mustard, lemon, garlic, fresh herbs, and all sorts of other incredible flavours.
I adore all kinds of pizza, but a white pizza has got to be one of my favourites. With a creamy white sauce instead of the usual tomato sauce, this pizza is also topped with mushrooms, crispy sage, and slices of gooey brie.
There's a secret ingredient in this vegan soup that makes it luxuriously creamy, without having to use any dairy products! I love to top mine with toasted pine nuts, for a wonderful crunch and pop of flavour.
Crispy potato cakes, stuffed with garlic mushrooms, served in a cheesy, creamy sauce... need I say more?!
I love this quick pasta dish, made with tangy goat cheese, little crumbs of crunchy walnuts, and fresh basil. The flavours are simple, but so effective!
If you need dinner in a hurry, you might not immediately think of making something like a stroganoff, but it's actually so quick and easy to make! This simple mushroom stroganoff can be on the table in just 15 minutes, and can pair with pasta, rice, or whatever other carbs you have on hand.
This simple chilli recipe is just the sort of thing I love making when I'm just cooking for 1 or 2 people (I made it a lot as a student!). It's super straightforward, but the flavours are awesome, and it's perfect for topping with sour cream, grated cheese, or guacamole!
Branston Pickle is a staple ingredient in most British households, but often we just use it in a sandwich, or dolloped at the side of a plate. This time I incorporated it into a recipe, with this rich and tangy lentil and mushroom stew!
If you've never tried vegetarian haggis, don't let the thought of its meaty equivalent put you off - it's actually unbelievably tasty. I usually serve it plain, but if I'm feeling fancy, it makes a fantastic addition to a mushroom wellington!
Halloumi is one of my favourite ingredients of all time, and this is such a simple way to use it. Combine it with basil pesto and some sautéed mushrooms, and serve it on crispy toast for an easy yet satisfying breakfast or brunch.
How to take pasta bake to the next level? Use tortellini! This tortellini bake is packed with roasted vegetables (including mushrooms!), and other beautiful Mediterranean flavours, like olives and sun-dried tomatoes. Just look at that cheesy topping!
Sausage rolls always remind me of my childhood (best party food ever!), and although I'm sure not many kids dream about adding lentils to their sausage rolls, these vegetarian ones are genuinely incredible. I've never served these to a kid who hasn't loved them!
If regular enchiladas seem like too much effort, this enchilada casserole is the recipe for you! It has all the same flavours of your favourite vegetarian enchiladas (including a seriously simple homemade enchilada sauce that you can make in less than 5 minutes), but with none of the fussy rolling.
British kids are practically raised on shepherd's pie, and this vegetarian version is really simple to make at home. There's not much that's more comforting than cheesy mashed potato over a rich lentil filling.
These simple mushroom burritos are taken up a level by being smothered with an irresistible jalapeño and sour cream sauce. Just like with all Tex-Mex recipes, I love these with loads of fresh toppings!
If there's one way to liven up a piece of baked tofu, it's smothering it in pizza sauce, mozzarella cheese, and all your favourite pizza toppings! I love mushrooms, black olives and peppers, but go crazy with all your favourites.
These vegetarian cheesesteaks are one of my favourite warm lunch options. They're quick and easy to make, with sautéed vegetables and melted cheese, but they definitely seem much more satisfying than a cold lunch!
This rice and vegetable casserole is the perfect one pot meal, with rice, beans and veg all baked together in one big pot. Just mix everything together (including the uncooked rice!), pop it in the oven, and let it do its thing.
Five Guys is one of my favourite fast food options, and it's all because of their cheese veggie sandwich. It sounds so simple, but it tastes so good. And it's easy to recreate at home!
Mushroom pâté is one of those recipes that sounds so fancy, but couldn't be more straightforward to make. My favourite bean + nut combo gives it the perfect texture for spreading on toast or crackers.
This is one of those meals I cook at 5:30pm when my kids are starving and I need something nutritious on the table quickly. The lentils make it extra filling and nutritious, and they also help to create a creamy, cheesy sauce for the pasta!
A full English breakfast meets breakfast burritos! These are so fun for a weekend brunch, and you can customise the fillings with whatever you fancy!
Another easy one pot meal, where the pasta cooks right in the creamy sauce, along with all the veg! So you get a delicious meal, and only one pan to wash up afterwards - win win!
Ratatouille is one of those dishes that shows just how incredible vegetables really are. You don't need to do much to them to make them seriously irresistible! This oven-baked ratatouille roasts up all the veg together to give a tasty dish that can be served in all sorts of ways.
One of my most popular recipes! Heaps of vegetables, roast potatoes and beans, all cooked up under a layer of gooey melted cheese... Healthy comfort food made easy!
The flavours in this halloumi piccata are just incredible. Thick slices of salty halloumi are cooked in a buttery sauce with sautéed mushrooms, capers and lemon juice... absolute heaven.
Cooking fajitas on a sheet pan is such a good trick to make them really low effort! And since we all know that roasting is pretty much always the best way to cook veg, they end up extra delicious this way too.
If you've ever bought a curry from a Chinese chip shop here in the UK, you'll know exactly what this recipe is! It's one of my favourite take away meals, but it's so easy to recreate at home too.
A lot of people seem to think that risotto is hard to make, but that's not the case at all! Follow my simple method to create the perfect creamy mushroom risotto.
This lentil and mushroom taco filling cooks itself in the slow cooker, and is then so easy to pile up inside a tortilla or taco shell. I love mine with plenty of avocado and fresh tomatoes!
Egg fu yung may not be the prettiest dish in the world, but it tastes genuinely delicious - just like my local Chinese take away makes! You can use any vegetables you like, but my must-haves include mushrooms and peppers.
The mushrooms in this recipe help to make the homemade vegetarian chilli, which is then dolloped on top of crispy fries, and topped with melted cheese. Such a tasty dinner that's a lot more nutritious than it has any right to be!
We've all heard of a sweet apple crumble, but have you ever tried a savoury version with vegetables and beans? Topped with a cheesy crumble mixture, it makes such a good dinner.
I love how customisable this three bean stew is - just throw in whatever vegetables you have in the fridge, and you'll always end up with a good bowl of stew. The mushrooms in this one help to make it feel even heartier!
🧾 Top Tips for Cooking with Mushrooms
- Mushrooms reduce in size a fair bit as they cook, so always start with a larger volume of mushrooms than you think you'll need in the end product!
- They release quite a lot of liquid as they cook (hence reducing in size!), so if cooking them in a frying pan, make sure to spend an extra minute or two cooking away the liquid, if needed. If you're adding mushrooms to a slow cooker recipe, for example, where the liquid will be retained, you may need to slightly reduce the other liquids in the recipe.
- Frozen mushrooms are great to keep on hand - especially for recipes where they're just an additional vegetable, rather than the star of the show. Be aware that frozen mushrooms release even more liquid than fresh, so some recipes may need to be adjusted slightly if you want to use frozen ones.
- For recipes where mushrooms are the main focus, such as mushroom stroganoff or mushroom bourguignon, I like to use a few different types of mushroom (e.g. portobellos, chestnut mushrooms, and button mushrooms), as they all bring slightly different flavours and textures to the dish.
- Mushrooms pair really well with a variety of herbs. My favourites are dried thyme, for rich mushroom stews, or fresh parsley for a lighter, fresher flavour, such as in a creamy mushroom pasta.