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Leftover roast beef adds delicious heft to this quick and easy brunch hash made with potatoes, onion, green bell pepper, and mushrooms.
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Sauteed portabello mushroom caps make a quick, easy vegetarian entree that goes well with just about anything.
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.
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Mission Chinese Food chef Danny Bowien’s version of the fiery Chinese classic.
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Sautéed mushrooms can make almost any inexpensive red wine taste better!
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Get Microwave Ginger-Soy Flounder with Snow Peas Recipe from Food Network
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This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.
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Thin-sliced herbed pancakes are the "noodles" in this flavorful broth. Both light and hearty, it's a nice bridge from summer to fall.
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Zucchini boats are stuffed with a flavorful vegetable and sausage mixture and topped with Parmesan and pepper Jack cheeses in this easy dinner recipe.
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This savory mushroom and fontina omelet recipe results in an earthy and robust breakfast.
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Get Portobello Mushroom Pizza Bites Recipe from Food Network
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Get Ajiaco Recipe from Food Network