291 mushroom appetizer recipes

Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Pork and oyster eggroll filling: stir-fried ground pork with shucked oysters, mushrooms, red pepper, pineapple, and sesame oil. A seafood-forward take on the classic Chinese-American eggroll interior.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Greek-style marinated mushrooms in olive oil, lemon juice, garlic, and herbs, made quickly in the microwave. Chilled for 24 hours for a tangy, herbaceous cold appetizer or meze.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

Cajun-spiced crab stuffed mushroom caps with Parmesan, parsley, and hot sauce, baked low and slow until tender. A savory two-bite appetizer that's easy to love.

Here's one for you lucky folks that have chanterelles popping up in the back forty.

Filipino lumpia packed with ground pork, shrimp, mushrooms, and crunchy water chestnuts, rolled tight and fried until golden and crisp. Served hot with a tangy sweet and sour dipping sauce.

Sautéed chicken livers with onions and mushrooms in garlicky butter, dredged in pancake flour for a crisp crust. An old-school appetizer or budget dinner over rice pilaf.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

Crispy spring rolls filled with chorizo, Chinese mushrooms, rice sticks, cabbage, and bean sprouts in an oyster-sesame sauce. Double-fried for extra crunch and served wrapped in lettuce leaves.

Crab stuffed mushroom caps with snow crab, Parmesan, horseradish, and bread crumbs. Baked then broiled until golden for a hot, savory appetizer ready in 30 minutes.