285 mushroom appetizer recipes

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

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.

Thai-inspired tofu lemongrass soup with shiitake mushrooms, bok choy, and kaffir lime leaves. Light, fragrant, and ready in 35 minutes. A bright, warming bowl that's naturally vegan.

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.

Chinese spring rolls with ground pork, cabbage, bean sprouts, and bamboo shoots in crisp fried egg roll wrappers. A classic takeout starter you can pull off at home.

This is such a fun recipe. I made an entree Vol Au Vent for a recent garden party with this chicken filling, filled the small puff pastry baskets with it. Not only it looked nice and elegant, it also tasted amazingly delicious. A great pick!

Light and fluffy, and excellent Sunday brunch or weekend breakfast.

Microwave chicken livers with mushrooms in chicken giblet gravy, cooked in bacon fat with onion. A quick, savory offal dish ready in about 15 minutes using just the microwave.

Crisp button mushrooms stuffed with tangy apple, toasted walnuts, and melted blue cheese for a sweet-savory bite-sized appetizer ready in under an hour.

Whole trout stuffed with crab meat, mushrooms, green pepper, and herbed stuffing mix, cooked in the microwave in just 30 minutes. A surprisingly elegant weeknight fish dinner with minimal cleanup.

Thai galloping horses (Ma Hor) made vegetarian with shiitake mushrooms, peanuts, garlic, and cilantro root on fresh pineapple chunks. A sweet-savory-spicy Thai appetizer.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Steamed sui mai pork dumplings with dried mushrooms, bamboo shoots, and sesame oil wrapped in wonton skins. This classic dim sum recipe makes 30 bite-sized dumplings that rival your favorite Chinese restaurant.

Louse Ma Thoom is a Lebanese mushroom and almond pate: earthy sauteed mushrooms, garlic and thyme ground with toasted almonds into a rich, vegan spread for crackers, pita and crusty bread. A meatless meze star.

Mushroom turnovers in a cream cheese pastry with a sauteed mushroom-cream filling and optional sherry. An elegant make-ahead appetizer that freezes well before baking.