285 mushroom appetizer recipes

Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.

This scrumptious appetizer will have you hooked after one bite! Goes well with pasta or a tender and juicy steak.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Snails bourguignonne, served in mushroom caps instead of shells: roasted caps stuffed with tender escargots and blanketed in garlicky parsley snail butter, then baked bubbling. A classic French bistro appetizer made easy.

Feuillete d'escargots et cepes, Burgundian puff pastry shells filled with escargot, chanterelles and cepes in a Santenay wine sauce. Classic French bistro appetizer at its finest.

Bob's crab stuffed mushrooms marinate whole caps in Italian dressing before filling with lump crab, fresh breadcrumbs, beaten eggs, mayo, and lemon. Easy seafood appetizer ready in an hour.

A scrumptious appetizer that goes well with any kind of pasta dish. Can also be served by itself.

Polenta crostini topped with a savory porcini and cremini mushroom sauce. Crisp broiled polenta rounds stand in for bread, making this Italian appetizer naturally gluten-free.

Low-calorie stuffed mushrooms with Parmesan, Italian breadcrumbs, and parsley. No butter or oil needed. The moist caps roll in cheese crumbs for a crispy coating that bakes in 10 minutes.

Assorted mushrooms, fresh vegetables and flavorful Asian sauce make these scrumptious spring rolls, dipped in Chinese style mustard sauce, simply delicious!

Tangy Italian antipasto spread packed with artichoke hearts, two kinds of olives, mushrooms, and a zesty vinegar-olive oil dressing. Make it ahead - it's better the next day.

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

Homemade Chinese egg rolls stuffed with roast pork, shrimp, bean sprouts, mushrooms, and water chestnuts, fried golden and crispy. A classic appetizer with a crunchy shell and savory, textured filling.

Marinated mushroom salad with vinegar-poached mushrooms, blanched carrots, celery, and bell peppers dressed in oregano olive oil. A make-ahead antipasto-style cold salad.

Eaten by Elder Maxwell at Christmas! Becky Ahlander's recipe.