321 mushroom rice recipes

Fragrant Spanish rice with sautéed mushrooms, fresh tomatoes, green pepper, garlic, cloves, cayenne, and a splash of sherry. A flavorful side dish ready in 30 minutes.

Lentil rice veggie burgers blend sweet potato, mushrooms, and spinach into hearty plant-based patties. A wholesome vegan burger with tarragon and garlic that holds together on the grill.

Gulf Coast Creole fish stew with turbot, minced clams, stewed tomatoes, mushrooms, and Creole seasoning served over rice. A hearty one-skillet seafood dinner with Southern soul.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

Lamb and pine nut stir fry: quick microwave stir fry with thinly sliced lamb, bok choy, mushrooms, and oyster sauce. Toasted pine nuts on top for crunch. Ready in under 30 minutes over rice.

Broccoli rice casserole with Cheez Whiz, mushrooms, and two cream soups. Five minutes of prep, then the oven handles the rest. Pure retro comfort.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.

An easy and flavorful weeknight meal is all in one dish.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

A colorful vegetarian casserole that is perfect for dinner outside in the summer heat.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Hot and sour tofu soup builds a silky Chinese-style broth with shiitake mushrooms, ginger, garlic, rice vinegar, and chili oil, thickened with cornstarch and finished with green onions.

Quinoa stuffed onions filled with mushrooms, chickpeas, celery, and garlic, topped with a creamy roasted walnut sauce. A hearty vegetarian main dish with plant-based protein.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.