I’ve rarely met a vegetable I didn’t love tucked inside an omelet. This broccoli cheese omelet appears regularly at my table with some bacon thrown in. Lately though, I’ve been especially obsessed with the savory, earthy quality of cremini mushrooms.

Mushroom Omelet

If you only knew how many dozens of eggs we go through at our house. Hint: it’s a LOT. We love omelets and breakfast burritos, and even just simple eggs and toast. But when it comes to eggs, I’m not sure it gets much better than a fluffy, well-made omelet. So much more than the sum of its parts!

It brings to mind lazy Saturday mornings, sipping coffee, and waiting for just the right moment to slide that shiny golden omelet onto a breakfast plate. And, while I know mushrooms aren’t for everyone, this girl can’t get enough of them. Fragrant with garlicky butter, they make every mouthful better than the last.

Ingredients and Substitutions

Omelet Base – Water or milk, along with eggs, creates a fluffy base for the mushroom filling. My go-to choice here is water.

Mushrooms – I choose cremini or button mushrooms for their meaty texture. You don’t need to get fancy with the mushrooms, but given the opportunity, that can be a fun option too.

Cheese – Shredded Swiss cheese creates a gooey cheesy layer in the center of the omelet. Cheddar or Monterey Jack varieties are other good options for the cheese.

Butter – I use salted butter to coat the mushrooms with flavor and keep the omelet from sticking to the pan.

Garlic – You could skip the fresh garlic, but you’d be missing out on the flavor and aroma. It’s so worth the effort.

Seasonings – I always use kosher salt and freshly ground black pepper, added to taste.

How to Make Mushroom Omelet

Making the Mushrooms

Preheating the Pan: Set a large nonstick skillet on the stove top over medium-high heat. You’ll want to let the skillet heat up for 1 to 2 minutes.

Slicing the mushrooms: While the pan is heating, I cut the mushrooms into even slices.

Cooking the Mushrooms: Once the pan is hot, I add a drizzle of oil and then add the sliced mushrooms in a single layer. Cook them for 3 minutes on the first side, stir, and continue cooking until the mushrooms have reabsorbed their liquid and are slightly brown.

Tossing with Garlic: I add the garlic and half a tablespoon of butter into the pan with the mushrooms, tossing it around for a minute or so until the mushrooms are well-coated with garlicky butter.

Seasoning: Transfer your mushrooms to a plate, then add salt and pepper to taste.

Making the Omelet

Mixing the eggs and water: Whisk together the eggs with water until well combined. I use a fork and beat the egg by hand until it’s pale yellow and slightly frothy.

Cleaning Out the Pan: I wipe down the pan with a paper towel to remove any lingering bits of garlic, then put it back on the stove.

Melting the Butter: The remainder of the butter gets melted in the hot skillet.

Cooking the First Side: You’re going to pour all of your egg mixture into the buttered pan, letting it cook untouched until the bottom looks slightly firm.

Cooking the Center: I use a spatula to gently lift the edges of the omelet away from the pan. This allows the gooey center to run toward the edges of the pan where it can cook through. Continue cooking it like this for 2 to 3 minutes until the center starts to set.

Adding the Cheese: Sprinkle half of the shredded cheese over the omelet.

Filling with Mushrooms: Now I spoon the mushrooms across the top of the omelet. And top the mushrooms with the rest of the cheese and a sprinkling of parsley.

Flipping the Omelet: Using your spatula, gently lift one side of the omelet. Slowly and carefully, you’ll fold that side over the mushrooms.

Melting the Cheese: I leave the omelet in the pan for another minute or two to melt the cheese before transferring the finished mushroom omelet onto my serving plate.

Serving Suggestions

I usually serve omelets with a handful of berries or some sliced fruit on the plate with them. However, my boys will choose a smoothie every time when that’s an option. These Spinach Banana Smoothies have been favorites for years now. I usually blend them up while I’m cooking them omelets, so we can sip them as we wait for breakfast. And for a fun, crunchy potato bite alongside the omelets, you’ll never go wrong with a side of Hash Brown Waffles.

Storage and Reheating

How to Store: I store any leftovers in the refrigerator in a sealed container. Reheat and enjoy leftovers within 3 days.

How to Reheat: Reheat chilled omelets in the microwave covered with a damp paper towel to lock in the moisture. You can also reheat the omelet in a nonstick skillet on the stove over low heat. Cook it until warmed through, a minute or two on each side.

More Breakfasts Loaded With Vegetables

• Breakfast Hash
• Ham Breakfast Casserole
• Vegetarian Breakfast Casserole
• Potato Green Chile Tacos
• Cornmeal waffles
• Bacon Gravy

Frequently Asked Questions

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Mushroom Omelet

Make a breakfast you'll crave, with cremini mushrooms cooked in garlic butter and folded into a tender Mushroom Omelet with Swiss cheese.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1

Calories 520kcal

Author Mary Younkin

Ingredients

• 8 crimini or button mushrooms sliced thin, about 1½ cups
• 2 teaspoons light olive oil
• 1 garlic clove minced
• 1½ tablespoon butter
• 3 eggs
• 1 tablespoon milk or water
• ¾ teaspoon salt divided
• ¼ teaspoon freshly ground black pepper divided
• ⅓ cup shredded Swiss cheddar, or Monterey jack cheese

Instructions

To Cook the Mushrooms

• Warm a large nonstick skillet over medium heat for 1-2 minutes. Add the mushrooms to the pan and spread them across the pan in a layer. Cook for about 3 minutes on one side. Stir and continue cooking while stirring occasionally for an additional 3-4 more minutes.
• Cook until all liquid has been absorbed and the mushroom edges have browned. Add about ½ tablespoon of butter to the pan along with the garlic. Toss the mushrooms in the butter and garlic and continue cooking for an additional minute, until the butter and garlic have been absorbed and the pan is fragrant. Remove from the heat and season to taste with salt and pepper. Transfer to a plate.

To Cook the Omelet

• While the mushrooms are cooking whisk together the eggs and the milk.
• Wipe out the skillet with a paper towel or cloth and return to the stove over medium heat. Melt the remaining tablespoon of butter in the same skillet over medium heat. When the butter has melted, add the egg mixture and cook without touching for 2 minutes or until the eggs begin to set on the bottom of the pan.
• Gently lift the edges of the omelet with a spatula and allow the liquid uncooked part of the eggs to flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet begins to look dry.
• Sprinkle the cheese over the omelet and scoop the mushroom mixture into the center of the omelet. Using a spatula gently fold the omelet over the vegetables.
• Let the omelet cook for an additional minute or two or until the cheese melts. Slide the omelet onto a plate. Serve immediately.

Nutrition

Calories: 520kcal | Carbohydrates: 8g | Protein: 32g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 570mg | Sodium: 2142mg | Potassium: 734mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1537IU | Vitamin C: 4mg | Calcium: 411mg | Iron: 3mg

Creamy Mushroom Pasta

You really can’t get much more Italian-sounding than “tetrazzini.” However, this dish is actually American in origin and flavor. It is most commonly made as a creamy chicken and pasta dish; however, the basic tetrazzini recipe works fantastically well with mushrooms too.

I like to serve this with smashed Brussels Sprouts or pan roasted broccoli. It’s also great with these extra crispy roasted green beans. Tetrazzini is absolutely delicious as a vegetarian meal. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

When cooking pasta, one of my tips is to always reserve a cup of the pasta cooking water. This is extremely helpful if your pasta gets a little dry as you finish the dish or if you need to thin out your cream sauce at all.

How To Cook Mushrooms For Pasta

As you know, mushrooms have a lot of liquid in them. For this recipe, we’re going to cook the mushrooms quickly over medium-high heat. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan.

While technically, it only requires a few minutes of sauteing to cook mushrooms. They will be even more flavorful after a few extra minutes. So, I like to drain the liquid and return them to the heat for a final sear with the garlic.

Mushroom Pasta

Like so many of the best recipes, this one starts with melting butter. You’ll want a large deep-sided skillet for this task. (I love this one!). Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for another minute or two, until fragrant. Then just transfer the mushrooms to a plate.

Put that skillet back on the stove and melt the rest of the butter in it. Whisk the flour into the melted butter and then slowly add the broth, whisking constantly to combine. Increase the heat to medium-high and bring to a simmer and cook for a couple of minutes before adding the cream.

When the sauce begins to simmer again, reduce the heat and continue on a low simmer, while stirring constantly for 8-10 minutes as the sauce thickens. Add the cooked pasta to the sauce, toss well to coat, then add the mushrooms, Parmesan, and parsley. If desired, add some cooked chicken. Serve warm.

Tetrazzini

The base of this recipe is inspired by the chicken tetrazzini that my family has been making for over 20 years now. It’s a favorite with all of my children. Fortunately, they all love mushrooms as much as Sean and I do, so this mushroom tetrazzini was a huge hit.

There doesn’t seem to be a limit to the ways that we enjoy mushrooms in our cooking. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish. And this simple and savory mushroom rice comes together as the perfect side dish or serves as a meal all on its own.

Tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys. And this steak stir fry with mushrooms is everything you love about classic steak smothered in mushrooms and onions, but made quickly, easily, in just one pan.

Easy Pasta Dinners

Pasta night need never be boring with so many different delicious options. Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful bell pepper pasta.

Creamy pasta with chunks of savory ham and tender sweet peas come together in less than 30 minutes for this pasta night favorite.

Pasta with vegetables in a light sauce makes for the best meatless main dish or side to a steak or grilled chicken. The rich flavors of butter, garlic, and lemon come together with fresh asparagus for a crave-able dish.

This garlicky bacon and asparagus pasta features a generous handful of freshly shredded Parmesan cheese, a squeeze of fresh lemon, and a sprinkling of red pepper flakes, making it the perfect complement to the fresh flavor of asparagus.

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Creamy Mushroom Pasta

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 597kcal

Author Mary Younkin

Ingredients

• 16 ounces spaghetti noodles
• 5 tablespoons butter divided
• 4 large cloves garlic
• 24 ounces crimini or button mushrooms quartered
• 2 tablespoons all purpose flour
• 2 cups chicken stock or vegetable stock
• 1 cup heavy cream
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper
• ½ cup shredded Parmesan or Pecorino Romano cheese
• 2 tablespoons chopped Italian parsley
• OPTIONAL: 4 cups warm cooked chicken chopped bite-size

Instructions

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
• Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for about 1 minute, until fragrant. Transfer the mushrooms to a plate.
• Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium-high and bring to a simmer.
• Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and continue on a low simmer, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season generously with salt and pepper and adjust to taste. Remove from the heat.
• Return the pasta to the skillet and toss to coat. Add the mushrooms, Parmesan, and parsley. If desired, add chicken. Toss again. Serve warm.

Notes

While this pasta is absolutely delicious as a vegetarian meal, it’s also terrific with the optional chicken added to it. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

Nutrition

Calories: 597kcal | Carbohydrates: 67g | Protein: 20g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 538mg | Potassium: 672mg | Fiber: 4g | Sugar: 7g | Vitamin A: 942IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 2mg

{originally published 7/27/2022 – recipe notes and photos updated 9/24/25}

Mushroom Spinach Pasta

As a dyed-in-the-wool mushroom lover, I’m always looking for great ways to work them into my dinners. Today’s recipe is beyond simple to prepare and is substantial without feeling heavy in the stomach.

I shared this pasta with a friend a couple of weeks ago and she immediately asked for the recipe. It has been a huge hit with my family as well, and I’ve made it a couple more times since I photographed it to share with you.

Mushrooms are so good for meat-free main dishes because they bring the satisfying umami you usually get from meat. And make no mistake, this is good enough to be a main dish!

It’s also versatile enough to play a supporting role for grilled or roasted fish, chicken, or pork. It’s great for any occasion. You could say this dish is a real fungi. Ahem. Fun guy? But I digress.

Mushroom and Spinach Pasta

To make this marvelous spinach and mushroom pasta, you’ll need the following list of ingredients:

• linguine or bucatini
• olive oil
• onion
• garlic
• mushrooms
• kosher salt
• black pepper
• crushed red pepper flakes
• chicken stock or dry white wine
• butter
• baby spinach
• Parmesan cheese

This pasta recipe works best with a long, thin pasta that holds sauce well. Bucatini is my first choice because of the hollow down the center of each noodle. Linguine is also excellent.

And if you’re looking for more simple ways to use baby spinach, try out our Spinach Quesadilla: a handful of spinach and a pile of melty cheese between buttery crispy tortillas equals snacking perfection.

Spinach Mushroom Pasta

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally to prevent sticking. Drain the pasta, reserving about a cup of the pasta cooking water.

While the pasta is cooking, warm the olive oil in a large deep-sided skillet over medium-high heat. Add the onions and cook, stirring constantly. If the onions begin browning, lower the heat and stir in a teaspoon of water.

When the onions have softened, add the garlic. Stir and cook until fragrant, about a minute longer, then add the mushrooms. Stir to coat and then spread them out across the pan.

Cook, stirring occasionally, until the mushrooms begin to soften. Sprinkle with salt, pepper, and red pepper flakes. Raise the heat under the mushrooms to high, and pour in the chicken stock or wine. Let it simmer and reduce for about 2-3 minutes, stir in the butter.

When the butter has melted, remove from the heat and add the spinach.

Toss to wilt the spinach and then add the cooked pasta to the pan. Toss gently to coat. Add a splash or two of the reserved pasta water, only if needed. Sprinkle with parsley.

Scoop into bowls and top each serving with Parmesan cheese.

If you enjoy mushrooms anywhere near as much as we do, check out this mushroom rice pilaf. It is a dish calculated to win over all the mushroom lovers in your life. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

Simple mushroom spaghetti sauce trumps anything you can buy in jars or cans at the grocery store. After a few minutes of hands-on effort, you’ll be free to walk away while this sauce simmers on its own, making your house smell fantastic in the process.

Stroganoff is the definition of comfort food. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish.

Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.

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Mushroom Spinach Pasta

Garlicky and mildly spicy, mushroom spinach pasta is a study in flavorful simplicity. Perfect al dente pasta is tossed in a light pan sauce of white wine or chicken stock, onion, garlic, mushrooms, spinach, and Parmesan cheese.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 411kcal

Author Mary Younkin

Ingredients

• 8 ounces linguini or bucatini pasta
• 2 tablespoons olive oil
• ½ small onion very thinly sliced and chopped, about 1/2 cup
• 3 cloves garlic minced
• 16 ounces button or crimini mushrooms quartered
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes
• ¼ cup chicken stock or dry white wine
• ¼ cup butter
• 2 cups fresh baby spinach approximately 4-5 ounces
• reserved pasta water
• freshly shredded Parmesan cheese for serving

Instructions

• Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions for al dente, stirring occasionally. Drain the pasta, reserving about a cup of the pasta cooking water.
• While the pasta is cooking, warm the olive oil in a large deep-sided skillet over medium-high heat. Add the onions and cook, stirring constantly. If the onions begin browning, lower the heat and stir in a teaspoon of water.

  When the onions have softened, add the garlic. Stir and cook until fragrant, about a minute longer, then add the mushrooms. Stir to coat and then spread them out across the pan.
• Cook, stirring occasionally, until the mushrooms begin to soften. Sprinkle with salt, pepper, and red pepper flakes. Raise the heat under the mushrooms to high, and pour in the chicken stock or wine. Let it simmer and reduce for about 2-3 minutes, stir in the butter.
• When the butter has melted, remove from the heat and add the spinach. Toss to wilt the spinach and then add the cooked pasta to the pan. Toss gently to coat. Add a splash or two of the reserved pasta water, only if needed. Sprinkle with parsley.
• Scoop into bowls and top each serving with Parmesan cheese.

Nutrition

Calories: 411kcal | Carbohydrates: 49g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 404mg | Potassium: 603mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1762IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

Marinated Mushrooms

As a committed mushroom fanatic, I knew I was going to make these when I spied the recipe in my friend Rebecca’s book “The Ultimate Guide to Vegetable Side Dishes“. The method was one I hadn’t tried before, but it truly paid off.

These marinated mushrooms don’t turn odd colors, become slimy, or get funky aromas because of the quick swim they take in simmering water. It not only helps preserve the mushrooms a little longer, but it also makes the texture better.

A batch will stay good for at least a week in the refrigerator, if you ever manage to stretch them out that long! It is not advisable to freeze them, though, as they may give off a lot of liquid and become tough when thawed.

Marinated Mushrooms Recipe

To make these tempting bites, you’ll need the following ingredients:

• kosher salt
• cremini or button mushrooms
• olive oil
• white wine vinegar
• red onion
• fresh garlic
• light brown sugar
• parsley
• basil
• oregano
• peppercorns
• thyme
• crushed red pepper flakes

How to Marinate Mushrooms

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the mushrooms.

Simmer just until tender, about 3-4 minutes. Drain the mushrooms in a colander.

In a large bowl, combine the remaining ¾ tablespoon of salt, oil, vinegar, onions, garlic, sugar, parsley, basil, oregano, thyme, and red pepper flakes.

Whisk to combine.

Add the mushrooms to the bowl and toss well to coat.

Transfer the mushrooms to an airtight container and refrigerate for at least 8 hours before serving. The mushrooms will last up to a week in the refrigerator.

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Marinated Mushrooms

Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.

Servings 8

Calories 78kcal

Author Mary Younkin

Ingredients

• 2¾ tablespoons kosher salt divided
• 16 ounces cremini or button mushrooms
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ¼ cup minced red onion
• 2 cloves garlic minced
• 1 teaspoon light brown sugar
• 1 teaspoon dried parsley OR 2 tablespoons minced fresh parsley
• ½ teaspoon dried basil OR 1 tablespoon minced fresh basil
• ½ teaspoon dried oregano OR 1 tablespoon fresh oregano
• ½ teaspoon whole peppercorns
• ¼ teaspoon dried thyme OR 1 teaspoon fresh thyme
• ¼ teaspoon red pepper flakes

Instructions

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the mushrooms. Simmer just until tender, about 3-4 minutes. Drain the mushrooms in a colander.
• In a large bowl, combine the remaining ¾ tablespoon of salt, oil, vinegar, onions, garlic, sugar, parsley, basil, oregano, thyme, and red pepper flakes. Whisk to combine. Add the mushrooms to the bowl and toss well to coat.
• Transfer the mushrooms to an airtight container and refrigerate for at least 8 hours before serving. The mushrooms will last up to a week in the refrigerator.

Nutrition

Calories: 78kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2404mg | Potassium: 268mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 0.5mg

recipe shared, with thanks, from The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood

Crab Stuffed Mushrooms

This is an appetizer that gives maximum impact for minimum effort. Tender crab meat in a cream cheese filling is semi-reminiscent of crab rangoon, but in a soft mushroom cap instead of a crispy wonton shell!

Yes, you can make this with imitation crab – at a fraction of the price of real crab. And yes, it’s still absolutely delicious.

Crab and Cream Cheese Stuffed Mushrooms

To make these tasty little morsels, you’ll need the following ingredients:

• crimini or button mushrooms
• cream cheese
• green onions
• Italian seasonings
• black pepper
• Parmesan cheese
• butter
• breadcrumbs
• crabmeat or imitation crab meat

As mentioned before, you can use either real or imitation crabmeat. Either will be delicious! And please be sure to soften your cream cheese to room temperature before attempting to mix up your filling!

Crab Stuffed Portabello Mushrooms

You can certainly convert this recipe to make stuffed portabello mushrooms, by simply adding one step to the process. You’ll want to preheat your oven to 400ºF instead of 350ºF.

And after cleaning the gills from the portabello mushrooms, you need to roast the mushroom caps for 10 to 12 minutes by themselves first. You’ll notice they give off quite a lot of liquid in this first roasting.

Pour off excess liquid and pat dry with paper towels before lowering the oven temperature to 350ºF, then stuffing and baking as directed in the recipe.

Crab Stuffed Mushroom Recipe

Preheat the oven to 350°F. Clean the mushrooms with a damp cloth and remove the stems and the gills inside each mushroom cap. Finely mince the mushroom stems.

Place the mushroom stems in a bowl along with the cream cheese, green onions, Italian seasonings, black pepper, and ⅓ cup of Parmesan cheese. Mix well to combine and then stir in the crab meat. Refrigerate until ready to use.

In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until golden and toasted. Remove from the heat, transfer to a plate, and let cool.

Fill the mushroom caps with rounded spoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with the remaining Parmesan and the toasted breadcrumbs.

Bake the mushrooms until heated through, about 15-18 minutes.

Depending on the size of your mushrooms, you may have filling left over. If you’re lucky enough to have extra filling, place the mixture in a small oven-proof dish and top it with Parmesan and breadcrumbs. Bake this alongside your mushrooms for a fantastic hot crab and mushroom dip.

Leftover mushrooms? Let me help you use them all! Savory mushroom rice pilaf is a dish calculated to win over all the mushroom lovers in your life. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

Tender and buttery, sauteed mushrooms and onions are a terrific side dish on their own. However, if you happen to enjoy them anywhere near as much as I do, you’ll want to pile them over your next pan of steak bites or serve them with these roasted chicken thighs.

Broccoli mushroom casserole starts with a mixture of rice, sautéed mushrooms, and broccoli florets in a creamy, cheesy sauce. It’s enticing and fragrant straight out of the oven, making it hard to wait for it to cool enough to avoid burning my mouth with the first taste.

Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.

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Crab Stuffed Mushrooms

Crab stuffed mushrooms filled with soft cream cheese, fresh green onions, and sweet crab meat keep you coming back for more. These two-bite appetizers are hard to stop eating!

Course Appetizer, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 106kcal

Author Mary Younkin

Ingredients

• 1 pound fresh crimini or button mushrooms
• 8 ounces cream cheese room temperature
• ¼ cup thinly sliced green onions
• 1 teaspoon dried Italian seasonings
• ¼ teaspoon freshly ground black pepper
• ½ cup freshly grated Parmesan cheese divided
• 1 tablespoon butter
• ¼ cup plain or Italian breadcrumbs
• 7-8 ounces canned or fresh crabmeat OR 8 ounces imitation crab meat, chopped small

Instructions

• Preheat the oven to 350°F. Clean the mushrooms with a damp cloth and remove the stems and the gills inside each mushroom cap. Finely mince the mushroom stems.
• Place the mushroom stems in a bowl along with the cream cheese, green onions, Italian seasonings, black pepper, and ⅓ cup of Parmesan cheese. Mix well to combine and then stir in the crab meat. Refrigerate until ready to use.
• In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until golden and toasted. Remove from the heat, transfer to a plate, and let cool.
• Fill the mushroom caps with rounded spoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with the remaining Parmesan and the toasted breadcrumbs.
• Bake the mushrooms until heated through, about 15-18 minutes.

Notes

Depending on the size of your mushrooms, you may have filling left over. If you’re lucky enough to have extra filling, place the mixture in a small oven-proof dish and top it with Parmesan and breadcrumbs. Bake this alongside your mushrooms for a fantastic hot crab and mushroom dip.

Nutrition

Calories: 106kcal | Carbohydrates: 9g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 453mg | Potassium: 277mg | Fiber: 1g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 1mg

Mushroom Rice Pilaf

I’m hard pressed to think of a more comforting side dish than rice pilaf. Combining tender rice and orzo pasta with a super savory seasoning blend is a recipe for happiness!

And while I will be the first to acknowledge that mushrooms don’t appeal to everyone, this one is unapologetically for those of us who joyfully swoon when we see a mushroom dish on the table. This substantial pilaf can even do double duty as a vegetarian main dish when made with vegetable stock.

Mushroom Rice Pilaf Recipe

To make this heavenly pilaf, you’ll need the following ingredients:

• butter
• mushrooms
• kosher salt
• black pepper
• orzo
• onion
• garlic
• white rice
• thyme
• chicken or vegetable stock
• parsley

While it isn’t a requirement, our preference for rice pilaf is Basmati rice. If I don’t happen to have it on hand, plain white rice or Jasmine rice will work as well.

Do not use instant or minute rice, though, as it is not suitable for this recipe. It will not hold up to the cooking process.

Rice Pilaf with Mushrooms

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and saute for 3-4 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and set aside.

Melt the remaining butter in the same skillet over medium heat. Add the orzo. Cook the orzo, while constantly stirring, until it all turns a golden brown, about 2-3 minutes.

Add the garlic and onion and cook for about a minute longer, until fragrant. Add the rice and thyme, stir to combine.

Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. 

Simmer until the rice is tender and the liquid has been absorbed, about 18-20 minutes. Remove from heat, let stand for a few minutes, and then fluff with a fork before adding the mushrooms to the rice.

Taste the rice and adjust the salt and pepper, as desired. Sprinkle with parsley, stir, and serve warm.

Do you love mushrooms as much as we do? If so, these recipes need to be on your must-try list too!

If you’re looking for a great choice to serve with this pilaf that keeps to the mushroom theme, look no further than our Meatloaf with Mushroom Gravy. Broccoli Mushroom Casserole, Easy Mushroom Stroganoff, and Mushroom Spaghetti Sauce are all great recipes for the fungi (fun guys?) in your life.

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Mushroom Rice Pilaf

Savory mushroom rice pilaf is a dish calculated to win over all the mushroom lovers in your life. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 283kcal

Author Mary Younkin

Ingredients

• 2 tbsp butter divided
• 8-12 ounces crimini or button mushrooms sliced thin, about 3-4 cups
• ¼-½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 1 cup orzo
• 1 small yellow onion chopped small, about 1 cup
• 4 cloves garlic minced
• 1 cup uncooked white rice preferably Basmati rice
• ½ teaspoon dried thyme
• 4 cups chicken or vegetable stock
• 2 tablespoons chopped fresh Italian parsley

Instructions

• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and saute for 3-4 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a bowl and set aside.
• Melt the remaining butter in the same skillet over medium heat. Add the orzo. Cook the orzo, while constantly stirring, until it all turns a golden brown, about 2-3 minutes.
• Add the garlic and onion, cook for about a minute longer, until fragrant. Add the rice and thyme, stir to combine. Add the chicken broth and bring to a boil. Reduce the heat to low and cover with a lid, making sure it continues to simmer. 
• Simmer until the rice is tender and the liquid has been absorbed, about 18-20 minutes. Remove from heat, let stand for a few minutes, and then fluff with a fork before adding the mushrooms to the rice.
• Taste the rice and adjust the salt and pepper, as desired. Sprinkle with parsley, stir, and serve warm.

Notes

While it isn’t a requirement, our preference for rice pilaf is Basmati rice. If I don’t happen to have it on hand, plain white rice or Jasmine rice will work as well.

Nutrition

Calories: 283kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 181mg | Potassium: 391mg | Fiber: 2g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

Zucchini and Mushrooms

Garlicky bites of zucchini and mushrooms come together in less than ten minutes to create this side dish. We served it with spaghetti and meatballs this week, but it would also work nicely with roasted chicken or meatloaf.

The key to this recipe is to undercook the squash. Unless you’re a fan of zucchini that is cooked until it is completely wilted, (and if you are, just do your own thing with the cooking times here) you want to pull it from the heat after just a few minutes in the pan.

Similar to the method used when cooking steak on the stove, the heat will carry over and the squash will continue to cook and soften while it rests. So, remove it from the pan when it has barely softened and still retains plenty of crispness.

Sauteed Zucchini and Mushrooms

You’ll need the following ingredients to make this recipe:

• Italian zucchini
• baby bella, crimini, or white mushrooms
• olive oil
• garlic
• salt and pepper
• butter
• fresh Italian parsley

PLEASE NOTE that the cooking time for this recipe will vary depending on the size of the vegetable pieces and how crisp you like them to be when cooked.

We like our zucchini to retain a good bit of crispness, so I always err on the side of undercooking it. If you prefer yours a bit more tender, feel free to cook to your own desired doneness.

Mushrooms and Zucchini

In a large skillet over medium-high heat, warm the oil and then add the zucchini. Toss to coat and season with salt and pepper.

Cook while stirring occasionally, for about 3 minutes. When the zucchini is tender-crisp, with plenty of bite remaining, remove from the pan.

Take care not to overcook, as the heat will carry over and the squash will continue to cook and soften while it rests.

Add 1 tablespoon of butter to the pan and then add the mushrooms. Toss to coat and then cook, while stirring occasionally, for 2 minutes.

Add the garlic and continue cooking, until fragrant, about 1-2 minutes more.

Add the remaining butter to the pan and stir to melt. Return the zucchini to the skillet and season with salt and pepper. Stir to combine.

Taste and adjust salt and pepper as desired. Remove from the heat, sprinkle with parsley, and serve warm.

For more zucchini and mushroom recipes, check out these recipes:

Zucchini, mushrooms, and sausage are tossed with penne in a spicy sauce for an easy dinner win in this simple skillet meal.

Tender zucchini wedges are coated in a crunchy, crispy, crave-worthy Parmesan breadcrumb coating to create these utterly snackable zucchini fries.

This simple mushroom spaghetti sauce trumps anything you can buy in jars or cans at the grocery store. After a few minutes of hands-on effort, you’ll be free to walk away while this sauce simmers on its own, making your house smell fantastic.

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Sauteed Zucchini and Mushrooms

Garlicky bites of zucchini and mushrooms come together in less than ten minutes to create this side dish.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 92kcal

Author Mary Younkin

Ingredients

• 3 medium Italian zucchini quartered lengthwise and cut into ½ inch pieces, about 6 cups
• 8 ounces baby bella, crimini, or white mushrooms cut into approximately ¼-inch slices
• 1 tablespoon olive oil
• 4 large garlic cloves minced
• 1 teaspoon kosher salt divided, adjust to taste
• ½ teaspoon freshly ground black pepper divided, adjust to taste
• 2 tablespoons butter divided
• 2 tablespoons chopped fresh Italian parsley

Instructions

• In a large skillet over medium-high heat, warm the oil and then add the zucchini. Toss to coat and season with salt and pepper.
• Cook while stirring occasionally, for about 3 minutes. When the zucchini is tender-crisp, with plenty of bite remaining, remove from the pan. Take care not to overcook, as the heat will carry over and the squash will continue to cook and soften while it rests.
• Add 1 tablespoon of butter to the pan and then add the mushrooms. Toss to coat and then cook, while stirring occasionally, for 2 minutes. Add the garlic and continue cooking, until fragrant, about 1-2 minutes more.
• Add the remaining butter to the pan and stir to melt. Return the zucchini to the skillet and season with salt and pepper. Stir to combine. Taste and adjust salt and pepper as desired. Remove from the heat, sprinkle with parsley, and serve warm.

Notes

The cooking time for this recipe with vary depending on the size of the vegetables. We like our zucchini to retain a good bit of crispness, so I always err on the side of undercooking it. If you prefer yours a bit more tender, feel free to cook to your own desired doneness.

Nutrition

Calories: 92kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 433mg | Potassium: 554mg | Fiber: 2g | Sugar: 5g | Vitamin A: 552IU | Vitamin C: 32mg | Calcium: 32mg | Iron: 1mg

Steak with Mushrooms and Onions

One of my favorite meals when dining out is a perfectly cooked steak with mushrooms and onions. It’s always so delicious and flavorful. As much as I love a perfect steak and warm sauteed mushrooms and onions, most nights when I’m making dinner time is of the essence – so recreating this in a skillet is a win-win.

When cooking stir fry steak take care not to overcrowd your pan. For me, this pan is the perfect skillet. Leave some space so things cook and fry. Steamed steak is not the goal. Pan-fried meat with yummy fried brown bits of flavor is ideal.

How to Cook Steak with Mushrooms

For this recipe, we’re going to saute the onions and mushrooms in a bit of butter before cooking the steak. Set them aside near the stove and we’ll combine everything at the end.

Fry your steak in batches. Transfer the cooked meat to a plate near the stove, but don’t cover it. If you cover it with a lid it could continue to cook and steam unnecessarily.

While steak with mushrooms can easily be dinner on its own, this is also delicious over rice or mashed potatoes. Try tossing this stir-fry with noodles for a whole new meal.

Easy, flavorful meals that can be cooked quickly on the stovetop have become my go-to’s. This sweet and spicy chicken stir fry can be made with seasonal fresh vegetables for another quick-to-prepare meal.

How to Slice Flank Steak

Flank steak is a thin cut of beef that is great in stir fry. If you can’t find flank steak be sure to ask your butcher or use another thin meat like inside or outside skirt. They are flavorful cuts that fry up quickly.

Sliced correctly flank steak is tender and perfect for stir fry. Flank steak has a very distinct grain or direction the fibers run. They are long fibrous strands that run the entire length of the piece of meat.

The key is to shorten those fibers. With a sharp knife slice across those fibers, or against the grain. Do not cut with the grain or you will have very tough strips of steak. For stir fry cut the flank steak into approximately 1/4 inch thick slices.

Since this is a rather thin cut of beef a trick I learned was to put it in the freezer for 30 minutes or so before slicing. It won’t freeze completely but it will be slightly firmer. Then cut your strips using a very sharp knife. A sharp knife makes quick work of cutting the flank steak.

Steak with Mushrooms and Onions

You’ll need the following ingredients for this recipe:

• olive oil 
• mushrooms 
• onion 
• kosher salt 
• freshly ground black pepper 
• garlic
• skirt or flank steak sliced
• Italian parsley

Stir Fry Steak Recipe

Warm 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and onion and immediately toss to coat. Season with ½ teaspoon kosher salt and ¼ teaspoon pepper.

Cook while stirring frequently for about 5 minutes. Add the garlic and cook for about a minute, until fragrant. Transfer the cooked vegetables to a plate and return the pan to the stove.

Add ½ tablespoon of oil to the skillet, swirl to coat, and then add half of the steak. Toss to coat and spread across the pan in one layer. Season with salt and pepper.

Cook for 1 minute, stir and cook an additional minute, turning over uncooked sides as needed. As soon as the meat has browned, remove the meat from the pan and transfer it to a plate.

Repeat steps to cook the remaining meat. Remove the pan from the heat and add the vegetables and cooked meat back to the pan. Sprinkle with parsley and stir to mix. Serve warm.

Steak Stir Fry

Thinly sliced flank steak in a garlicky ginger sauce makes for a delicious weeknight steak and pepper stir fry. I am always amazed at how easy it is to recreate our favorite restaurant dishes at home. Not to mention how great it is to be able to scale those dishes to feed our crew of hungry boys.

Do you love mushrooms as much as we do? Tender Buttered Mushrooms are nestled with caramelized onions and feature an almost spicy kick of garlic in this recipe. Seasoned with fresh parsley and basil, these herb-buttered mushrooms are an aromatic feast.

I may be the biggest mushroom lover in my family. But it’s a tight competition. This recipe for buttery garlic mushrooms is one of our favorites. It takes so little time to prepare, and the smell of the herbs is heavenly.

Incredibly flavorful and juicy chicken thigh pieces are tossed in a mixture of oil and cajun spices before being quickly cooked in a hot skillet to create these irresistible chicken bites with mushrooms.

Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.

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Steak and Mushroom Stir Fry

This stir fry delivers all the flavors you love with steak smothered in mushrooms and onions but quick and easy in just one pan.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 264kcal

Author Mary Younkin

Ingredients

• 2 tablespoons olive oil divided
• 8 ounces mushrooms sliced
• 1 yellow onion sliced thin
• 1 teaspoon kosher salt divided
• ½ teaspoon freshly ground black pepper divided
• 4 garlic cloves minced
• 1 pound skirt or flank steak sliced into very thin strips
• 2 tablespoons chopped fresh Italian parsley

Instructions

• Warm 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and onion and immediately toss to coat. Season with ½ teaspoon kosher salt and ¼ teaspoon pepper.
• Cook while stirring frequently for about 5 minutes. Add the garlic and cook for about a minute, until fragrant. Transfer the cooked vegetables to a plate and return the pan to the stove.
• Add ½ tablespoon of oil to the skillet, swirl to coat, and then add half of the steak. Toss to coat and spread across the pan in one layer. Season with salt and pepper.
• Cook for 1 minute, stir and cook an additional minute, turning over uncooked sides as needed. As soon as the meat has browned, remove the meat from the pan and transfer it to a plate.
• Repeat steps to cook the remaining meat. Remove the pan from the heat and add the vegetables and cooked meat back to the pan. Sprinkle with parsley and stir to mix. Serve warm.

Nutrition

Calories: 264kcal | Carbohydrates: 6g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 662mg | Potassium: 575mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 3mg

Mushroom Rice

We have all reached for that box of seasoned rice to make a quick side dish for dinner or a bed of rice for beef tips and gravy. It is a quick and easy meal. I get it, it just works sometimes.

However, I have discovered that stirring together a batch of this Mushroom Rice is just as easy. Ever since I made this Vegetable Rice Pilaf I have been mixing up just about every combination of vegetables and rice. You’ll want to try this Zucchini Rice too!

By changing up the vegetables or the broth and swapping out the seasonings, rice has become a staple on our weeknight table. Spinach Rice is a simple savory side complimented with onion, garlic, and a hint of lemon and parmesan cheese.

For mushroom rice, you can use any combination of mushrooms or rice that you have on hand. This is perfect for using up what you have on hand and keeping it budget-friendly too. Feel free to get fancier with it, but simple Bella or button mushrooms are all you need.

I like to use regular white rice or jasmine rice for this recipe. Minute rice or quick rice just do not pick up enough of the flavors from the pan and broth.

Mushroom Rice Recipe

You’ll need the following ingredients to make this rice:

• olive oil
• butter
• garlic minced
• rice
• chicken or vegetable stock
• mushrooms sliced thin
• kosher salt 
• freshly ground black pepper 
• fresh Italian parsley

Rice with Mushrooms

Let’s talk a bit more about how we’re going to achieve perfect, savory rice. First, you’ll saute your garlic and mushrooms in melted butter for a few minutes. When the edges start to get crispy, remove the mushrooms from the pan.

Next, deglaze your pan with the broth or stock. Use a metal spatula (I like this one!) to scrape up all those delicious browned bits off the bottom of the pan.

Add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes. Add your mushrooms back in and stir. I like to check for seasoning at this point and add any needed salt and pepper.

When cooking with mushrooms it’s important to wait to salt them at the end of the cooking process, as salting too early will pull out moisture and they won’t develop those crispy savory edges.

In addition to that, you’ll use prepared chicken or vegetable stock in this recipe and different stocks and broths can vary in saltiness. You won’t regret waiting until the end to taste test before adding any salt.

Mushroom Side Dishes

Mushrooms are a delicious dish when served with any protein and can often stand alone as the main dish too. Buttery garlic mushrooms are glazed with a dry white wine and feature aromatic fresh herbs, garlic, and butter.

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles. Tender and buttery, sauteed mushrooms and onions are a terrific side dish that adds rich flavor to any main course.

Tender buttered mushrooms are nestled with caramelized onions and feature an almost spicy kick of garlic in this recipe. Seasoned with fresh parsley and basil, these herb-buttered mushrooms are an aromatic feast.

And this easy mushroom stroganoff is hearty enough to be an entire meal on its own or pair it with roasted chicken or meatloaf. I will often serve it with a fresh side salad or with a simple vegetable like roasted carrots or sauteed broccoli.

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Mushroom Rice

Simple and savory Mushroom Rice comes together as the perfect side dish or serves as a meal all on its own.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 78kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic minced
• 1 cup rice
• 2 cups chicken or vegetable stock
• 8 ounces mushrooms sliced thin
• ¼-½ teaspoon kosher salt adjust to taste
• ¼-½ teaspoon freshly ground black pepper adjust to taste
• 2 tablespoons chopped fresh Italian parsley

Instructions

• In a large skillet over medium-high heat, warm the oil and the butter. Add the garlic and the mushrooms. Toss to coat. Cook, stirring occasionally until the mushrooms have softened, about 3 minutes. Increase the heat to high and cook off any liquid, about 2 minutes. Transfer the mushrooms to a plate.
• Return the pan to the stove over medium-high heat and add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
• Remove from the heat and stir in the mushrooms and taste the rice. Season to taste with salt and pepper. Serve warm.

Notes

The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.

Nutrition

Calories: 78kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 175mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

Vegetarian Breakfast Casserole

So, what’s the secret ingredient? This meatless breakfast casserole recipe uses tater tots in place of hash browns or chopped potatoes. I first tried tater tots in a casserole last year. It was love at first bite.

I don’t know why it took me so long to think of it. We’ve always made this type of breakfast casserole with shredded hash browns, so tater tots make a lot of sense.

And let me tell you, tater tots are fantastic in this veggie breakfast casserole. They stay crispy on the edges with fluffy potato centers. This is exactly the kind of savory breakfast that makes for a delightful Christmas morning brunch.

For those with finicky eaters at your table, don’t worry! This recipe is extremely versatile. You can easily swap out the ingredients you don’t want, and keep or even add extras to this vegetable lover’s breakfast casserole.

If you do make changes, please let me know how it turned out! I’d love to hear how you adapted this recipe.

Meatless Breakfast Casserole

You’ll need the following ingredients to make this recipe:

• olive oil
• tater tots and yellow onion
• red and green bell peppers
• fresh mushrooms
• salt and pepper
• shredded cheese (Mexican blend or cheddar)
• eggs and milk
• garlic powder and onion powder
• fresh Italian parsley or cilantro

Start by preheating the oven to 350ºF. Then, grease a 9×13 baking dish with butter and set aside. In a large skillet over medium-high heat, warm the oil.

Add the onion and bell pepper to the skillet and cook while stirring frequently for about 3 minutes, until the vegetables begin to soften. Then, add the mushrooms.

Continue cooking for about 5 more minutes. Then, season the vegetables with ½ tsp salt and pepper. Once the vegetables are finished cooking, remove from the heat.

Place the tater tots in the baking dish, then add the cooked vegetables and 1½ cups of the shredded cheese. Stir to combine.

In a medium-sized bowl, combine the eggs, milk, 1 teaspoon salt, garlic and onion powder. Then, pour the egg mixture over the veggies in the baking dish and sprinkle with the remaining ½ cup of cheese.

Bake for 55-60 minutes until the eggs have set and the top is golden brown around the edges. Serve warm, sprinkled with parsley or cilantro.

Vegetable Breakfast Casserole

Looking for more recipes like this vegetable breakfast casserole?

Savory ham and hearty potatoes are baked to flavor perfection along with plenty of melted cheese, making this Ham and Hashbrown Breakfast Casserole a true comfort food.

When you pull this cheesy and delicious Ham Potato Broccoli Casserole hot and steaming from the oven everyone will be clamoring for a bite.

Fluffy, creamy eggs layered with an abundance of bacon, cream cheese, and jalapenos add up to the Jalapeno Popper Casserole of which dreams are made.

Ground Beef and Potato Casserole is a hearty, comfort-food dish that combines ground beef, sliced potatoes, and a rich, creamy sauce. Baked together under a layer of cheesy goodness, this a dinner the whole family enjoys.

Barbecue Chicken Stuffed Potatoes is the epitome of a meat and potatoes meal that everyone seems to enjoy. My family likes to add classic baked potato fixings: extra cheese, more BBQ sauce, sour cream, and even green onions.

Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these Shepherd’s Pie Baked Potatoes.

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Vegetarian Breakfast Casserole

Gooey cheese, slightly sweet peppers, flavorful mushrooms, and a not-so-secret ingredient come together to make this easy Vegetarian Breakfast Casserole an surefire hit.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 412kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• ½ large yellow onion chopped into ¼ inch pieces, about 1 cup
• 1 small red bell pepper chopped into ½ inch pieces, about 1 cup
• 1 small green bell pepper chopped into ½ inch pieces, about 1 cup
• 8 ounces fresh mushrooms sliced thin, about 3 cups
• 1½ teaspoons kosher salt divided
• ½ teaspoon freshly ground black pepper pepper
• 30 ounces frozen tater tots
• 2 cups shredded Mexican blend cheese or cheddar cheese divided
• 8 eggs
• 1 cup milk
• ½ teaspoon granulated garlic or garlic powder
• ½ teaspoon granulated onion or onion powder
• 2 tablespoons fresh Italian parsley or cilantro chopped small

Instructions

• Preheat the oven to 350ºF. Grease a 9×13 baking dish with butter and set aside. In a large skillet over medium-high heat, warm the oil. Add the onion and bell pepper and cook while stirring frequently for about 3 minutes, until the vegetables begin to soften.
• Add the mushrooms and continue cooking for about 5 minutes longer. Season the vegetables with ½ teaspoon salt and pepper.
• Place the tater tots in the baking dish, along with the cooked vegetables and 1½ cups of cheese. Stir to combine.
• In a medium-sized bowl, combine the eggs, milk, 1 teaspoon salt, garlic and onion powder. Pour the egg mixture over the tater tots in the baking dish and top with the remaining ½ cup of cheese.
• Bake for 55-60 minutes until the eggs have set and the top is golden brown around the edges. Serve warm, sprinkled with parsley or cilantro.

Nutrition

Calories: 412kcal | Carbohydrates: 33g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 194mg | Sodium: 1162mg | Potassium: 567mg | Fiber: 4g | Sugar: 4g | Vitamin A: 997IU | Vitamin C: 39mg | Calcium: 267mg | Iron: 2mg