50+ Mouthwatering Mushroom Dinner Recipes for Any Occasion

Mushrooms are incredibly versatile ingredients that bring earthy flavors, meaty textures, and loads of nutrients to any meal.

Whether you’re a vegetarian, looking to cut back on meat, or simply love mushrooms’ unique taste, incorporating them into your dinners can elevate even the simplest dishes.

In this collection, you’ll find over 50 delicious mushroom dinner recipes that cover a wide range of cuisines and cooking methods.

From creamy pastas and comforting casseroles to rich curries and flavorful stir-fries, there’s something for everyone.

With these recipes, you can bring out the best of mushrooms’ flavors and textures in dinners that are easy to prepare, nourishing, and, above all, mouthwateringly good.

Whether you’re seeking a quick weeknight dinner, a comforting family meal, or a special dish for entertaining, this list has you covered.

Explore these recipes to discover the countless ways mushrooms can add depth and dimension to your cooking.

So grab a few mushrooms and dive into this delicious array of mushroom dinner ideas!

50+ Mouthwatering Mushroom Dinner Recipes for Any Occasion

Mushrooms have a unique way of bringing depth and richness to dishes, making them ideal for creating satisfying, flavorful dinners.

In these 50+ recipes, mushrooms take the spotlight in an array of delicious meals that range from cozy casseroles to vibrant stir-fries.

Whether you’re cooking for one, feeding the family, or hosting friends, mushrooms’ savory profile can transform any meal into something special.

Experimenting with these recipes is a great way to add more variety to your dinners while enjoying mushrooms’ many health benefits.

So, next time you’re planning a meal, consider these mushroom recipes to give your taste buds an unforgettable experience.

Try a few and see how these versatile fungi can elevate your cooking, one delicious dinner at a time!

Creamy Garlic Mushroom Pasta

This comforting and flavorful pasta is a dream come true for mushroom lovers. Sautéed mushrooms and garlic combine with a luscious creamy sauce, giving this dish a luxurious taste. Perfect for a cozy night in, this pasta is both easy to make and delightfully filling.

Ingredients:

• 12 oz (340 g) fettuccine or pasta of your choice
• 2 tbsp olive oil
• 1 tbsp butter
• 1 lb (450 g) mushrooms, sliced (cremini, button, or a mix)
• 4 cloves garlic, minced
• Salt and black pepper, to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the pasta in salted boiling water according to package directions. Drain and set aside, reserving 1 cup of the pasta water.
2. In a large skillet, heat the olive oil and butter over medium-high heat. Add the sliced mushrooms and sauté until golden brown, about 5–7 minutes.
3. Add the minced garlic to the mushrooms and cook for 1–2 minutes, until fragrant. Season with salt and pepper.
4. Lower the heat to medium and pour in the heavy cream. Stir and let it simmer for a few minutes until the sauce thickens.
5. Add the Parmesan cheese and stir until melted and combined. If the sauce is too thick, add a splash of the reserved pasta water.
6. Toss the pasta in the skillet with the creamy mushroom sauce until evenly coated.
7. Serve hot, garnished with fresh parsley and extra Parmesan if desired.

With its rich texture and depth of flavor, this creamy garlic mushroom pasta is a satisfying meal that’s ideal for impressing guests or treating yourself. The garlic and mushrooms shine through, making each bite an earthy delight.

Mushroom and Spinach Stuffed Chicken Breasts

This stuffed chicken breast recipe brings a gourmet touch to the dinner table. Filled with a savory mixture of mushrooms, spinach, and cheese, the chicken turns out juicy and full of flavor. It’s an elegant yet easy dish that pairs well with a variety of side dishes.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 8 oz (225 g) mushrooms, finely chopped
• 2 cups fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Toothpicks (to secure the chicken)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat 1 tbsp olive oil and butter over medium heat. Add the mushrooms and cook until they soften, about 5 minutes.
3. Add the garlic and spinach, cooking until the spinach wilts. Remove from heat and stir in both cheeses. Set aside.
4. Cut a pocket into each chicken breast, being careful not to cut all the way through. Season both sides with salt and pepper.
5. Stuff each chicken breast with the mushroom and spinach mixture and secure with toothpicks.
6. In an oven-safe skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Sear the chicken breasts for 3–4 minutes on each side until golden brown.
7. Transfer the skillet to the oven and bake for 15–20 minutes, until the chicken is cooked through.
8. Remove from the oven, discard the toothpicks, and serve hot.

These mushroom and spinach stuffed chicken breasts add a sophisticated twist to dinner, blending juicy chicken with a savory filling. This meal is sure to become a favorite for those looking to elevate their chicken recipes.

Mushroom and Barley Risotto

A hearty twist on the classic Italian risotto, this mushroom and barley risotto is both creamy and nutritious. Using pearl barley instead of rice, the dish becomes a healthier alternative while maintaining the delicious, earthy flavors of mushrooms.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb (450 g) mixed mushrooms (e.g., shiitake, button, cremini), sliced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• 1 cup pearl barley, rinsed
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup white wine (optional)
• 1/4 cup grated Parmesan cheese
• Fresh thyme, for garnish

Instructions:

1. In a large saucepan, heat the olive oil and butter over medium heat. Add the mushrooms and cook until they release moisture and become golden, about 8 minutes.
2. Add the diced onion and garlic, cooking until the onion is translucent. Season with salt and pepper.
3. Stir in the pearl barley and cook for 2 minutes, allowing the barley to toast slightly.
4. Add the white wine (if using) and stir until absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring often and letting each addition absorb before adding the next. Continue until the barley is tender, about 30–35 minutes.
6. Once the barley is cooked, stir in the Parmesan cheese until melted and creamy.
7. Serve garnished with fresh thyme and extra Parmesan if desired.

This mushroom and barley risotto offers a cozy, rich experience with each spoonful. The nuttiness of barley and the depth of mushrooms create a balanced and warming meal that’s ideal for cold nights.

Baked Portobello Mushroom Caps with Quinoa and Veggies

These stuffed Portobello mushrooms are a healthy, delicious, and visually appealing dinner option. The meaty mushroom caps are filled with quinoa, colorful vegetables, and spices, creating a nutrient-packed meal that’s satisfying and full of flavor.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tbsp olive oil, divided
• Salt and black pepper, to taste
• 1 cup cooked quinoa
• 1/2 cup bell pepper, diced (any color)
• 1/4 cup red onion, diced
• 1/4 cup cherry tomatoes, chopped
• 1/4 cup shredded mozzarella or vegan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Fresh basil or parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the mushroom caps with 1 tbsp olive oil and season with salt and pepper. Place them gill-side up on a baking sheet.
3. In a bowl, mix the cooked quinoa, bell pepper, onion, cherry tomatoes, garlic, Italian seasoning, and remaining olive oil. Season with salt and pepper.
4. Divide the quinoa mixture among the mushroom caps, filling each generously. Sprinkle cheese on top if desired.
5. Bake for 20–25 minutes, until the mushrooms are tender and the cheese is melted.
6. Garnish with fresh basil or parsley and serve warm.

These baked Portobello mushroom caps are as delicious as they are beautiful. The flavors of quinoa and vegetables complement the earthy mushrooms, making this a perfect meat-free dinner that’s filling and nourishing.

Mushroom Stroganoff

This vegetarian take on classic beef stroganoff delivers the same creamy, savory flavors, with mushrooms as the star ingredient. The mushrooms provide a hearty texture, and the sour cream sauce is rich and flavorful, making it perfect for a comforting dinner.

Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 lb (450 g) mushrooms, sliced (cremini, button, or a mix)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 tsp smoked paprika
• 1 tbsp flour
• 1 cup vegetable broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• Fresh parsley, chopped for garnish
• Cooked egg noodles or rice, for serving

Instructions:

1. In a large skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms and cook until golden brown, about 5–7 minutes.
2. Add the chopped onion and garlic and cook until the onion is translucent. Season with salt, pepper, and smoked paprika.
3. Sprinkle flour over the mushroom mixture and stir for 1–2 minutes.
4. Gradually add the vegetable broth, stirring constantly to avoid lumps. Let the sauce simmer until it thickens, about 5 minutes.
5. Lower the heat and add the sour cream and Dijon mustard. Stir until smooth and heated through.
6. Serve over cooked egg noodles or rice, garnished with fresh parsley.

Mushroom stroganoff is a hearty, creamy dish that’s rich in flavor and perfect for a cozy evening meal. With its velvety sauce and comforting texture, it’s a satisfying option for both vegetarians and mushroom enthusiasts.

Mushroom and Lentil Shepherd’s Pie

This vegetarian shepherd’s pie is a twist on the traditional recipe, using mushrooms and lentils as the base. Topped with creamy mashed potatoes, this savory pie is baked to perfection, offering a wholesome and filling meal that’s ideal for family dinners.

Ingredients:

• 2 tbsp olive oil
• 1 lb (450 g) mushrooms, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked lentils
• Salt and black pepper, to taste
• 1 tsp thyme
• 1 tsp rosemary
• 1 tbsp tomato paste
• 1/2 cup vegetable broth
• 4 cups mashed potatoes (prepared with butter and milk for creaminess)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes.
3. Add the onion and garlic, cooking until softened. Stir in the lentils, thyme, rosemary, tomato paste, and vegetable broth. Season with salt and pepper and cook until the mixture thickens, about 5 minutes.
4. Transfer the mushroom and lentil mixture to a baking dish, spreading it evenly.
5. Spoon the mashed potatoes on top of the mixture, smoothing with a spatula. You can create small peaks on top for a golden finish.
6. Bake for 20–25 minutes, until the top is lightly browned.
7. Garnish with fresh parsley and serve hot.

This mushroom and lentil shepherd’s pie is hearty and full of comforting flavors. The savory filling topped with creamy mashed potatoes makes each bite satisfying, offering a delicious and nourishing alternative to traditional shepherd’s pie.

Wild Mushroom Risotto

Wild mushroom risotto is a luxurious and creamy Italian classic that highlights the earthy flavors of wild mushrooms. This dish is comforting, decadent, and worth the time it takes to achieve that creamy consistency. Perfect for a special dinner, it’s sure to impress any mushroom enthusiast.

Ingredients:

• 2 tbsp olive oil
• 1 tbsp butter
• 1 lb (450 g) wild mushrooms (such as shiitake, oyster, or porcini), sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• 1 1/2 cups Arborio rice
• 1/2 cup white wine (optional)
• 5 cups vegetable or chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• Fresh parsley, for garnish

Instructions:

1. In a large saucepan, heat the olive oil and butter over medium-high heat. Add the mushrooms and cook until they are golden and have released their moisture, about 8 minutes.
2. Add the chopped onion and garlic, cooking until softened. Season with salt and pepper.
3. Stir in the Arborio rice, cooking for 2 minutes until it becomes lightly toasted.
4. Pour in the white wine and stir until absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each ladleful of broth is absorbed before adding the next.
6. Continue this process until the rice is creamy and cooked through, about 18–20 minutes.
7. Stir in the Parmesan cheese, adjusting seasoning as needed. Serve hot, garnished with fresh parsley.

Wild mushroom risotto is creamy, rich, and full of earthy flavors. Each spoonful melts in your mouth, making this dish the ultimate comfort food that’s both elegant and deeply satisfying.

Mushroom Tacos with Chipotle Sauce

These mushroom tacos are a plant-based twist on classic tacos, with a smoky and slightly spicy chipotle sauce that perfectly complements the earthy mushrooms. The filling is quick to prepare and packed with flavor, making these tacos a fun and healthy dinner option.

Ingredients:

• 2 tbsp olive oil
• 1 lb (450 g) mushrooms, sliced (button or cremini work well)
• Salt and black pepper, to taste
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/4 tsp chili powder
• Small corn or flour tortillas
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

For Chipotle Sauce:

• 1/2 cup Greek yogurt or sour cream
• 1–2 chipotle peppers in adobo sauce, minced
• 1 tsp lime juice
• Salt, to taste

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the mushrooms and cook until golden, about 5–7 minutes.
2. Season the mushrooms with salt, pepper, cumin, smoked paprika, and chili powder. Cook for another minute, stirring to coat the mushrooms evenly with spices.
3. In a small bowl, mix the Greek yogurt (or sour cream) with minced chipotle peppers, lime juice, and salt to create the chipotle sauce.
4. Warm the tortillas in a skillet or oven.
5. Assemble the tacos by spooning the mushroom mixture into each tortilla. Drizzle with chipotle sauce and garnish with fresh cilantro.
6. Serve with lime wedges on the side.

These mushroom tacos are vibrant, flavorful, and perfect for taco night. The smoky, spicy chipotle sauce brings out the mushrooms’ natural flavors, making each bite exciting and satisfying.

Mushroom and Swiss Stuffed Burgers

These mushroom and Swiss stuffed burgers are a juicy, flavorful twist on the classic burger, filled with a savory mushroom and Swiss cheese mixture. Perfect for a weekend barbecue or family meal, they’re hearty, cheesy, and absolutely delicious.

Ingredients:

• 1 lb (450 g) ground beef (or plant-based alternative)
• Salt and black pepper, to taste
• 1 cup mushrooms, finely chopped
• 1 tbsp butter
• 1/2 cup shredded Swiss cheese
• 4 burger buns
• Lettuce, tomato, and other toppings of choice

Instructions:

1. In a skillet, melt the butter over medium heat and sauté the mushrooms until softened, about 5 minutes. Set aside to cool slightly.
2. Divide the ground beef into 4 equal portions. Take each portion and form it into a thin patty.
3. Place a spoonful of the mushroom mixture and some shredded Swiss cheese in the center of two patties. Place another patty on top of each, sealing the edges to form a stuffed burger.
4. Season the outside of each burger with salt and black pepper.
5. Preheat a grill or skillet over medium-high heat. Cook the burgers for about 4–5 minutes per side, or until they reach your desired doneness.
6. Toast the burger buns and assemble the burgers with your favorite toppings.

Mushroom and Swiss stuffed burgers bring a delicious, cheesy surprise in every bite. The earthy mushrooms complement the rich, melted Swiss cheese, making these burgers a satisfying and flavorful treat for any occasion.

Mushroom and Spinach Lasagna

Mushroom and spinach lasagna is a creamy, comforting casserole loaded with layers of tender mushrooms, spinach, ricotta, and cheese. This vegetarian lasagna is rich, filling, and perfect for a hearty dinner that even meat-lovers will enjoy.

Ingredients:

• 9 lasagna noodles
• 2 tbsp olive oil
• 1 lb (450 g) mushrooms, sliced (cremini or button)
• 3 cups fresh spinach
• 1 clove garlic, minced
• Salt and black pepper, to taste
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions, then drain and set aside.
2. In a skillet, heat olive oil over medium-high heat. Add the mushrooms and cook until they release their moisture and turn golden brown. Add garlic and spinach, cooking until the spinach wilts. Season with salt and pepper, then set aside.
3. In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Place three lasagna noodles on top, then add a layer of the mushroom and spinach mixture. Spoon dollops of ricotta over the vegetables, sprinkle with mozzarella, and repeat the layers two more times.
4. Finish with a layer of noodles, marinara sauce, mozzarella, and Parmesan cheese.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is melted and bubbly.
6. Let the lasagna rest for 10 minutes before serving, garnished with fresh basil.

This mushroom and spinach lasagna is creamy, cheesy, and full of savory flavors. With layers of pasta, mushrooms, and spinach, it’s a delicious vegetarian option that’s sure to satisfy.

Mushroom and Chickpea Curry

This mushroom and chickpea curry is a vibrant, aromatic dish that’s both wholesome and packed with flavor. The combination of mushrooms, chickpeas, and a creamy coconut-based sauce creates a satisfying meal that pairs perfectly with rice or naan.

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 lb (450 g) mushrooms, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan, for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute.
2. Add the mushrooms and cook until they soften and release their moisture, about 5 minutes.
3. Stir in the curry powder, cumin, and turmeric, cooking for 1 minute to release the spices’ aroma.
4. Add the chickpeas and coconut milk, stirring to combine. Season with salt and pepper and let the curry simmer for 10–15 minutes until slightly thickened.
5. Serve hot, garnished with fresh cilantro and paired with rice or naan.

This mushroom and chickpea curry is a comforting, flavor-packed dish. The creamy coconut milk combined with warming spices makes each bite rich and satisfying, perfect for a cozy, nutrient-rich dinner.

Mushroom and Lentil Meatballs with Marinara Sauce

These mushroom and lentil meatballs are a tasty, meat-free alternative that’s packed with umami flavors and plant-based protein. Baked to perfection and served in marinara sauce, these “meatballs” are great over pasta or on their own as a savory treat.

Ingredients:

• 1 cup cooked lentils
• 1 tbsp olive oil
• 1 lb (450 g) mushrooms, finely chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 tsp dried oregano
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)
• 1 large egg, beaten
• 2 cups marinara sauce
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add the mushrooms, onion, and garlic, cooking until the mushrooms release moisture and become golden, about 8 minutes. Season with salt, pepper, and oregano.
3. In a large bowl, combine the cooked lentils, mushroom mixture, breadcrumbs, Parmesan (if using), and beaten egg. Mix until well-combined.
4. Roll the mixture into small balls and place them on the baking sheet. Bake for 15–20 minutes until firm and lightly browned.
5. Warm the marinara sauce in a saucepan. Add the meatballs and coat them with the sauce.
6. Serve over pasta or on their own, garnished with fresh basil or parsley.

These mushroom and lentil meatballs are packed with flavor and have a great texture, making them a delicious plant-based option for Italian night. Pair them with marinara sauce for a wholesome, satisfying meal that’s sure to please.

Mushroom and Spinach Stuffed Bell Peppers

Mushroom and spinach stuffed bell peppers are a healthy and vibrant dish packed with earthy mushrooms, fresh spinach, and a hint of cheese. This meal is colorful, nutritious, and perfect for a satisfying dinner that’s light but still packed with flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450 g) mushrooms, chopped
• 3 cups fresh spinach, chopped
• Salt and black pepper, to taste
• 1 cup cooked quinoa or rice
• 1/2 cup shredded mozzarella or feta cheese
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and mushrooms, cooking until mushrooms release their moisture and become golden.
3. Stir in the spinach and cook until wilted. Season with salt and pepper.
4. Remove from heat and mix in the cooked quinoa (or rice) and half of the cheese.
5. Stuff each bell pepper with the mushroom mixture, packing it down gently. Top with the remaining cheese.
6. Place the stuffed peppers in a baking dish with a small amount of water in the bottom, cover with foil, and bake for 30 minutes. Uncover and bake for an additional 10 minutes until the peppers are tender and cheese is melted.
7. Garnish with fresh parsley and serve warm.

These stuffed bell peppers are loaded with nutritious ingredients and offer a delightful combination of flavors. They’re perfect for a filling, balanced meal that’s both tasty and visually appealing.

Creamy Mushroom and Broccoli Pasta

This creamy mushroom and broccoli pasta is a quick and delicious dish, perfect for a weeknight dinner. The mushrooms add a hearty texture, while broccoli provides a burst of color and nutrients, all tossed in a creamy sauce that’s irresistibly satisfying.

Ingredients:

• 12 oz (340 g) pasta (fettuccine or penne work well)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb (450 g) mushrooms, sliced
• 2 cups broccoli florets
• Salt and black pepper, to taste
• 3 cloves garlic, minced
• 1 cup heavy cream or plant-based cream
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain.
2. In a large skillet, heat the olive oil and butter over medium-high heat. Add the mushrooms and cook until golden, about 5 minutes.
3. Add the broccoli and cook for another 3–4 minutes until bright green and slightly tender. Season with salt and pepper, then add garlic and cook for another minute.
4. Reduce heat to low, then pour in the heavy cream. Stir and let it simmer until slightly thickened, about 3–4 minutes.
5. Stir in the Parmesan cheese, then add the cooked pasta and toss to coat. Add a bit of pasta water if needed to reach your desired consistency.
6. Serve hot, garnished with fresh basil or parsley.

This creamy mushroom and broccoli pasta is comfort food at its best. The earthy mushrooms, crisp broccoli, and rich sauce create a delightful meal that’s easy to make and full of flavor.

Mushroom and Vegetable Stir-Fry

This mushroom and vegetable stir-fry is a quick, flavorful, and healthy meal that’s perfect for a busy night. Loaded with fresh veggies and a savory sauce, it’s a versatile dish that can be enjoyed on its own or served over rice or noodles.

Ingredients:

• 1 tbsp sesame oil (or vegetable oil)
• 1 lb (450 g) mushrooms, sliced
• 1 bell pepper, sliced (any color)
• 1 zucchini, sliced
• 1 carrot, julienned
• 2 cups broccoli florets
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp grated ginger
• 1 tsp sesame seeds (optional)
• Cooked rice or noodles, for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 4–5 minutes.
3. Add the bell pepper, zucchini, carrot, and broccoli, stirring frequently. Season with a pinch of salt and pepper, and cook until the vegetables are tender-crisp, about 5 minutes.
4. Add the garlic, soy sauce, hoisin sauce, and ginger, stirring to coat the vegetables evenly. Cook for another 1–2 minutes until everything is well combined and heated through.
5. Sprinkle with sesame seeds, if desired, and serve hot over rice or noodles.

This mushroom and vegetable stir-fry is fresh, vibrant, and packed with flavors. The quick cooking method preserves the vegetables’ crunch and color, making this a delicious and healthy meal that’s ready in no time.

Note: More recipes are coming soon!