Mushroom – Recipe Coast https://recipecoast.com The Finest Recipe Resource Sun, 16 Aug 2026 16:17:00 +0000 en-US hourly 1 https://wordpress.org/?v=7.1 Mushroom and Bean Stew https://recipecoast.com/mushroom-and-bean-stew/ Sun, 16 Aug 2026 16:17:00 +0000 https://recipecoast.com/mushroom-and-bean-stew/

This delicious Mushroom and Bean Stew has mushrooms, Cannellini beans, and tomatoes flavored with onions, garlic, and herbs. The stew makes a great meatless meal that’s also gluten-free; serve over rice or cauliflower rice if you like.

PIN Mushroom and Bean Stew to try it later!

Mushroom Stew with Beans and Tomatoes finished stew in serving dishesMushroom Stew with Beans and Tomatoes finished stew in serving dishes

This delightful Mushroom and Bean Stew was delicious, easy to make, and if you left off the Parmesan this recipe could easily be vegan. Whether you’re a strict vegetarian or someone who likes to eat meatless meals part of the time, I promise this is a delicious option for a plant-based meal!

You can eat the tasty mushroom stew with beans and tomatoes over brown rice like I did, or serve over cauliflower rice if you’d like a few less carbs. And don’t skip the ground fennel, which was one of the flavors that I thought really made this interesting.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

  • Olive Oil (affiliate link)
  • onions
  • Minced Garlic (affiliate link)
  • Dried Thyme (affiliate link)
  • ground fennel (affiliate link) seed
  • Dried Sage (affiliate link)
  • Cremini mushrooms
  • canned vegetable broth (affiliate link)
  • canned Cannellini beans
  • canned petite dice tomatoes
  • fresh parsley
  • salt and fresh ground black pepper to taste
  • freshly grated Parmesan Cheese or Vegetarian Parmesan (optional, but good)

What mushrooms are good for Mushroom and Bean Stew?

I’m a fan of brown Cremini Mushrooms and that’s what I used for this stew. But any mushrooms you prefer will be fine.

What beans did we use for the Mushroom and Bean Stew?

We used Cannellini Beans for this recipe, which are white kidney beans. Those are creamy and good, but you can use any type of white bean you prefer.

How high in carbs is this stew with beans and mushrooms?

This stew with white beans has 29 net carbs per serving, with 13 grams of protein. Of course the canned beans are the highest carb ingredient in this mushroom stew. If you want a version that’s lower in carbs, you can replace those with a low-carb vegetable like zucchini or cauliflower.

Mushroom Stew process shots collageMushroom Stew process shots collage

How to Make Mushroom Stew:

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Saute onions, garlic, and herbs until the onions are soft and starting to brown.
  2. While onions cook, wash and trim mushrooms, then cut into quarters (or sixths if the mushrooms are large.)
  3. Add mushrooms and vegetable broth to the pan with onions, cover and simmer 5-6 minutes.
  4. After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley.
  5. Cover again and simmer 10 minutes more.
  6. Season to taste with salt and fresh ground black pepper.
  7. Serve hot, over brown rice or cauliflower rice.
  8. Mushroom and Bean Stew is great topped with freshly-grated Parmesan Cheese or Vegetarian Parmesan, but if you skip the cheese the recipe will be Vegan and dairy-free.

Mushroom Stew in two Bowls with spoons and Parmesan CheeseMushroom Stew in two Bowls with spoons and Parmesan Cheese

More Meatless Main Dishes:

Weekend Food Prep:

This recipe for Mushroom and Bean Stew has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 1 1/2 T olive oil
  • 2 medium onions, chopped
  • 2 tsp. minced garlic
  • 1 tsp. dried thyme
  • 1 tsp. ground fennel seed
  • pinch dried sage
  • 1 lb. Cremini mushrooms, washed, trimmed, and cut in quarters (or sixths if the mushrooms are large.)
  • 1/4 cup vegetable broth (see notes)
  • one 15 oz. can Cannellini beans, rinsed
  • one 14.5 oz. can petite diced tomatoes
  • 1/2 cup finely chopped fresh parsley (see notes)
  • salt and fresh ground black pepper to taste
  • freshly grated Parmesan cheese or Vegetarian Parmesan for serving (optional, but good)

Instructions

  1. Heat olive oil in a large heavy frying pan big enough to hold all the ingredients.
  2. Add onion, garlic, thyme, fennel (affiliate link), and sage and cook, stirring a few times, until the onions are softened and starting to brown. This will take about 8 minutes.
  3. While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths.
  4. When onions are slightly browned, add mushrooms and 1/4 cup vegetable stock, and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice. (See note about reducing the vegetable broth for best flavor.)
  5. While mushrooms cook. drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.
  6. After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice from the can, and 1/2 cup chopped parsley to the pan.
  7. Cover again and simmer 10 minutes more.
  8. After 10 minutes the stew should be slightly thickened and flavors should be well-blended.
  9. Season to taste with salt and fresh ground black pepper.
  10. Serve Mushroom and Bean Stew hot, over brown rice or cauliflower rice, or just in a bowl as a meatless stew.

Notes

I think canned vegetable broth is sometimes rather flavorless, so I’d start with 1/2 cup and reduce it by simmering before adding to the recipe for more concentrated flavor. I used flat Italian parsley, but either kind will work.This is great topped with freshly-grated parmesan cheese.

I didn’t have any left to freeze, but I’m sure this freezes well if you can manage to have leftovers.

Recipe adapted slightly from Moosewood Restaurant Simple Suppers.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving

Calories 244Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 711mgCarbohydrates 38gFiber 9gSugar 7gProtein 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Square image for Mushroom Stew shown in two bowls with forks and Parmesan.Square image for Mushroom Stew shown in two bowls with forks and Parmesan.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served in a bowl (without rice) this Mushroom and Bean Stew would make a great meatless main dish for any phase of the original South Beach Diet. With brown rice or whole wheat noodles it would be approved for phase 2 or 3 of South Beach. You can eat this over cauliflower rice if you want fewer carbs, but it still has carbs from the beans and the tomatoes and isn’t suitable for low-carb diet plans.

Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Mushroom and Bean Stew was first posted in 2011. It was last updated with more information in 2025.

Pinterest image of Mushroom and Bean Stew

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



Source link

]]> Mushroom Swiss Burger | The Recipe Critic https://recipecoast.com/mushroom-swiss-burger-the-recipe-critic/ Mon, 16 Feb 2026 23:28:20 +0000 https://recipecoast.com/mushroom-swiss-burger-the-recipe-critic/

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Create the most flavorful, juicy Mushroom Swiss Burger! Perfectly seasoned ground beef is topped with sautéed buttery mushrooms and melty Swiss cheese then loaded on fluffy buns for a gourmet burger that’s easy to make at home!

Take these burgers to the next level by making homemade buns! They’re so much better than store-bought and have the best taste and texture. They are wonderfully thick and fluffy! Try these classic hamburger buns or buttery brioche buns for an incredible addition to your burger game.

A Swiss mushroom burger.

Reasons This Burger Recipe is THE BEST

  • Juicy and Flavorful: Are you ready to bite into the juiciest, most flavorful burger of your life? This mushroom Swiss burger is beyond delicious! It looks and tastes just like something you’d order in a fancy burger joint, but it’s super easy to make at home.
  • Cook it on a skillet OR a grill: You can cook up this recipe all year long!
  • Quick and easy: These burgers can be ready to devour in just about 30 minutes for a great weeknight dinner or lazy weekend meal!

Ingredients in a Mushroom Swiss Burger

This is everything you’ll need to make this delicious mushrooms Swiss burger recipe. All simple ingredients that come together for an explosion of flavor! You can find the exact measurements below in the recipe card.

Mushrooms

  • Butter: Adds richness to the mushrooms and shallot.
  • Mushrooms: Use 1 pound baby Bella mushrooms that are thickly sliced.
  • Shallot: Gives a mild onion flavor that is so delicious!
  • Worcestershire Sauce: For a wonderful savory flavor!
  • Garlic: Freshly minced garlic that is sautéed with the mushrooms tastes amazing.
  • Salt and Pepper: To taste!

Burger

  • Beef: 80/20 ground beef will give these burgers maximum flavor!
  • Salt and Pepper: The only seasonings you’ll need to enhance all of the ingredients and make these burgers super tasty!
  • Swiss Cheese: A must for the classic mushroom Swiss hamburger!
  • Hamburger Buns: Use any favorite kind of buns! Regular hamburger buns, brioche, ciabatta or whole wheat buns are all great options. 
  • Butter: Don’t forget to butter the buns before toasting them! The butter gives the bun flavor and browns them beautifully.
  • Mayonnaise: Slather some mayo on those buns for a rich and satisfying taste that complements the mushroom topping perfectly.
A top view of all of the ingredients needed to make the mushrooms.
A topview shot of all of the ingredients laid out of a counter for the burger.

How to Make Mushroom Swiss Burgers

These are some of the easiest burgers to make! We’ll start with the mushroom topping and then cook the meat and assemble. Just follow the step-by-step instructions and you’ll see how fast these burgers come together.

For the Mushrooms

  1. Sauté: Heat the butter in a skillet over medium high heat. Add in the mushrooms and shallot, saute for about 5 minutes.
  2. Add Sauce and Garlic: Add in the Worcestershire sauce, garlic, and salt and pepper. Sauté another 2-3 minutes. Remove the mushrooms from heat and set aside.

For the Burger

  1. Cook the Meat: Place two patties on the hot griddle or skillet and season with salt and pepper. You can cook all of the hamburgers at the same time if your griddle will fit them all.
  2. Add Cheese: Cook the burgers 2-3 minutes on each side, placing a slice of the Swiss cheese on the patty once it’s been flipped. Once the patties are cooked, butter and toast the buns on the same skillet.
  3. Assemble: Start by spreading mayonnaise on the bottom and top bun, place the patty with the Swiss cheese on the bottom bun, spread a generous helping of the mushrooms on top of the patty, top the burger with the top bun.
Mushrooms cooked on skillet.
Cook the mushrooms and shallot in a skillet.
Worcestershire sauce is added to the mixture.
Add sauce, salt and garlic. Cook 2-3 minutes.
Burger meat shaped on a griddle.
Shape and cook the burgers.
Cheese added to the top of the patties.
Add the Swiss cheese and allow it to melt.
A phot showing how to add butter and sesame seeds to the buns.
Butter and toast the buns.
Top the burger with the mushroom mixture.
Assemble the burgers and top with cooked mushrooms.

Tips and Variations

Here are some suggestions to keep in mind when you are making the best burgers. You will love how simple these mushroom Swiss burgers come together!

  • Keep it Cold and Do Not Over-Mix: For juicy beef, keep it cold so that the fat doesn’t melt before cooking. Over-mixing the meat will break down fibers causing your burger to crumble and become dry.
  • Don’t Press: When cooking the patties, resist the urge to press down on the meat. This squeezes out all those lovely juices that are meant to be inside.
  • Let it Rest: Let the hamburger rest for 5-10 minutes after cooking to allow the juices to distribute throughout the patty.
  • Using a Grill: To grill your patties, heat your grill up to medium high (400-425 degrees Fahrenheit). Once your grill is up to temp, brush grates with some olive oil. Then place your patties onto your grill and cover. Cook for about 4 minutes on each side. They should temp out between 135-145 degrees Fahrenheit for medium burgers or 155-160 degrees Fahrenheit for well done.
  • More Cheese: You can melt 2 slices of Swiss cheese on each patty, if you like more cheese.
  • Different Protein: This recipe works great swapping the regular patty out for a turkey or veggie burger!

The top view of a mushroom burger without the top bun.

Storing Leftovers

I recommend enjoying these burgers fresh, but you can store any leftovers for a quick lunch or dinner the next day.

  • In the Refrigerator: Store cooked patties and mushrooms in separate airtight containers or sealed bags for up to 3 days.
  • In the Freezer: Leftover patties can be kept in a freezer bag for 2-3 months. I recommend putting parchment paper between each patty so they don’t stick together. Thaw overnight in the fridge before reheating.
  • Reheating: Reheat your burgers over the stove on medium heat until warmed through or pop them in the oven for about 10 minutes at 350 degrees Fahrenheit, flipping halfway through the cooking time.

A closeup of a mushroom Swiss burger.

More Delicious Burger Recipes

Need more burger inspiration? We have so many incredible options from vegetarian burgers to turkey burgers and more! Here are some of our favorites that we make on repeat!

Dinner

Spinach Feta Turkey Burgers

30 minutes

Pin this now to find it later

Pin It



Source link

]]>