Mushroom Appetizer Recipes

Serve these rich and tender mushrooms filled with panko breadcrumbs and Parmesan cheese alone as an appetizer or alongside anything from pork to fish. To ensure even cooking, look for mushrooms that are similar in size.

Meaty shiitake mushrooms and smoked paprika give this vegan bacon its signature taste that's sure to please any bacon lover.

Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.

Tapas are not always fancy--usually they're just a few simple ingredients prepared well, like these tender, juicy mushrooms. Just place a dish of toothpicks next to the serving dish and let guests help themselves.

This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.

Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.

Patsy Jamieson totes this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish.

Poutine (pu-teen)--fries topped with gravy and cheese curds--is a French-Canadian fast-food classic. Our lighter version features crispy oven-fried potatoes topped with just enough sharp cheese and a grease-free gravy that's chock-full of fresh mushrooms.

Chicken meatballs called tsukune are a Japanese-restaurant favorite--they're essentially a chicken sausage mixture flavored with garlic and ginger. Use flat sword-shaped skewers instead of traditional round bamboo skewers to keep the meatballs from slipping when you try to turn them. Serve with bowls of steamed rice on the side.

This scallop crudo recipe gets a flavorful addition with shaved truffles. To make thinly slicing the scallops easier, freeze them until they are firm but not frozen, about 20 minutes, and then slice.

Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Asian beef meatball recipe. Serve as the base for lettuce wraps or on top of steamed brown rice with baby bok choy for a quick dinner.

Serve these rich and savory mushroom toasts as a healthy appetizer with a fork and knife. Wild mushrooms give the topping the best flavor, but any type of mushroom will work in this healthy recipe for creamy wild mushroom toast points. This recipe makes more Cream Sauce without the Cream than you'll need for the mushroom toasts. Refrigerate or freeze the extra sauce and use it in place of heavy cream in any sauce or soup that calls for cream.

Sweet, fresh-tasting fennel is a wonderful addition to the sautéed onions, mushrooms and garlic in the topping for this 20-minute bruschetta recipe.

Try this Thai shrimp skewer recipe alongside quinoa and stir-fried broccoli or double or triple the recipe and serve the kebabs as a party appetizer.

Amp up your appetizer game when you make this easy marinated vegetable recipe. Soak asparagus, mushrooms and cauliflower in rosemary- and garlic-flavored marinade and in just a couple hours you'll have tasty vegetables ready to serve.

Serve this quick stir-fry family-style: set out a bowl of stir-fried pork and the lettuce leaves and let people make their own wraps.

This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.

In this recipe for stuffed onions, mild onion layers are filled with a tasty mushroom and Cheddar cheese blend spiked with sage and a splash of dry sherry. Serve as a vegetarian main dish for 4 or as a vegetable side dish for 8.

Oysters and mushrooms are both sources of umami. When paired as seafood and sauce in this recipe from Erin Shea and Lee Chizmar, who own three restaurants in Pennsylvania's Lehigh Valley, each ingredient lifts the signature flavor of the other.

Throughout Italy you will find kebabs called spedini: skewers of various meats often combined with bread cubes. In this recipe, you cook the meat separately and pile it on thick slices of toast brushed with a garlic-mushroom and olive oil mixture (that's the bruschetta). Brine the lean cubes of pork loin first for juicy pork with great flavor.

Pizza in 5 minutes? You'll love this easy, 100-calorie snack.

Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stovetop risotto.

The pungent herb sage is quite versatile, pairing well with pork, chicken, citrus and here with wild mushrooms on this earthy-flavored pizza. Dried sage will do, but is not as aromatic as fresh. Try this pizza as a light main course or cut into wedges and serve as an appetizer.

Freshly made Roasted Tomato Aioli takes these Turkey-Stuffed Mushrooms to the next level.