12 Dinners To Make With a Carton of Mushrooms

We’ve been talkin’ mushrooms here at Simply Recipes lately: how to select and store them, plus how to prep them. Now it’s time to get cooking! If you have a full or partial carton of mushrooms you’d like to tackle, these recipes won’t disappoint.

Did someone say breakfast for dinner? If your pantry is lean, this is an utterly satisfying meal that comes together in less than 30 minutes. You can even sauté the mushrooms a day ahead.

We don’t need no stinkin’ takeout! This one’s great for those on the fence about mushrooms, because there’s a bunch of other colorful and appealing veggies in the mix—plus chicken—in a savory-sweet sauce.

Corn tortillas make these not only gluten-free, but nice and crispy! And mushrooms make classic cheese quesadillas more filling and nutritious. You can make the quesadillas in the microwave or griddle them on the stove.

Ground beef, spinach, and mushrooms cooked quickly in a skillet make this comfort food supreme. Use baby spinach and sliced mushrooms, and your prep work will be virtually non-existent.

In the mood for a giant pile of mushrooms? Make these, and have them on hand to top chicken or pork cutlets, grilled steak, or a gob of oozy polenta. You could even make this recipe, and freeze it! Don’t have Marsala? Use chicken stock, port, sherry, or red or white wine instead.

Sub one or two cups of chopped mushrooms for another vegetable in this tasty kitchen-sink fried rice. It’s perfect for cooking down what’s hanging out in your crisper drawer. Add the mushrooms in step one, when you add all of the other veggies, and then continue on with the recipe as written.

Miso and soy sauce make this an umami-rich risotto that’s incredibly hands-off, thanks to your Instant Pot. And it includes a hack that lets you do two-thirds of the steps up to two hours ahead.

My sister-in-law brought me a mushroom quiche shortly after I came home from the hospital with my brand new daughter. I inhaled about half the quiche in one sitting. This recipe is slightly decadent, but still good for you because, um, mushrooms! Make it for the people you love, whether they are new mothers or just in need of a pick-me-up.

A great way to put edible but less-then-fresh mushrooms to use. Creamy without a lot of actual cream, it’s a winner!

Somewhere between a strata and savory bread pudding, this cozy casserole is packed with good-for-you veggies and topped with melty, yum-for-you cheese.

A skillet of these can top grain bowls, enhance slices of pork roast, or stuff sandwiches.

Contributor Hannah Zimmerman says, “When you are sautéeing the mushrooms, be careful not to overcrowd the pan. Overcrowding the pan will result in mushy, watery mushrooms. You want each mushroom slice to touch the pan’s bottom so it can sear and brown. If your pan isn’t large enough, sauté the mushrooms in multiple batches.”