12 plant-based recipes
Explore CuisineSavvy recipes and articles tagged Mushrooms.
This collection brings together CuisineSavvy recipes explicitly tagged Mushrooms. It is a focused way to explore the catalogue without scrolling through every plant-based recipe on the site. Tags describe the recipe as published; they are not inferred from a title or from a search phrase. That makes the recipes here a more dependable match for the topic, while still leaving room for different cuisines, courses, cooking methods and levels of complexity.
Use the filter below to narrow these mushrooms recipes by an ingredient, dish or cooking style, then sort the complete set by newest, oldest or HealthScore. Each recipe links to its full ingredients, method, declared allergens and nutrition panel, so you can compare the details that matter to you rather than relying on a label alone. Nutrition needs vary from person to person; where a category relates to a medical condition or prescribed diet, use the recipe data as a starting point and follow advice from your qualified healthcare professional.
Deep, earthy and satisfyingly savoury, this slow-braised stew brings together tangy sauerkraut and smoky dried forest mushrooms in a rich, amber broth that fills the kitchen with the scent of allspice and bay. It looks wonderfully rustic in the bowl — dark, glossy and hearty. A brilliant cold-weather supper that keeps and reheats beautifully, and is just as good the next day.
HealthScore 87
Crispy, caramelised Brussels sprouts meet smoky, umami-rich chestnut mushrooms in a golden hash that's as satisfying on a weeknight as it is on a weekend brunch table. A squeeze of lemon at the end lifts every savoury note and keeps the colours vivid. Serve it alongside a glass of dry Riesling for a pairing that sings.
HealthScore 87
Golden, creamy and deeply savoury, this one-pan skillet piles seared tofu and king oyster mushroom strips into a smoky paprika sauce with sun-blushed tomatoes and a cloud of wilted spinach — comfort food that looks as good as it tastes. It's rich without heaviness, making it a brilliant midweek supper. Pour a glass of chilled Verdejo or serve with crusty bread to mop up every last drop.
HealthScore 87
A vivid, herb-scented Mexican broth that arrives at the table steaming and brick-red, loaded with silky mushroom strips and bright green purslane. The chile de árbol brings a clean, lingering heat that the epazote cuts through with its wild, citrusy sharpness. Deeply comforting yet light enough for a weeknight supper, it pairs beautifully with warm corn tortillas.
HealthScore 85
A fully plant-based take on the beloved Mexican taquería classic, alambre de res. Meaty oyster and portobello mushrooms stand in for beef, marinated in a bold blend of lime, orange juice, soy sauce, and dark beer for deep, savoury flavour. Smoked coconut bacon delivers that irresistible crispy, smoky bite, whilst melted vegan Oaxaca-style cheese (or vegan Manchego) brings everything together into a gloriously gooey, sizzling tray. Pile it all into warm corn or flour tortillas and serve straight from the pan. Perfect for casual weeknight dinners or scaled up for a crowd — simply prepare the tray the day before and finish it on the barbecue grill or in the oven at 190 °C (375 °F) for 15 minutes, topping with vegan cheese for the last 5 minutes until molten and bubbling.
HealthScore 78
A plant-based adaptation of Doña Ángela's Mole de Rancho from De Mi Rancho A Tu Cocina. This traditional Mexican ranch-style mole brings together three varieties of dried chillies — negro, mulato, and pasilla — with tomatillos, toasted sesame seeds, warm spices, and a corn tortilla thickener to create a dark, complex, glossy sauce. King oyster mushroom strips and black beans replace the chicken, simmered directly in the mole for a hearty, satisfying main course. Heart-healthy preparation uses dry-toasting and minimal oil, with dates replacing refined sugar and unsweetened cacao adding depth. Serve with warm corn tortillas.
HealthScore 94
Authentic Brazilian street food transformed into a plant-based delight. These crispy black-eyed pea fritters are filled with smoky BBQ mushrooms, capturing the soul of Bahian cuisine whilst celebrating wholesome vegan ingredients. Perfect as a savoury snack or light meal.
HealthScore 78
Crispy golden empanadas filled with savoury mixed mushrooms, aromatic garlic, and melted vegan cheese. These gluten-free Mexican parcels are made with traditional masa harina and deliver authentic flavour in every bite.
HealthScore 66
These vibrant plant-based tacos feature meaty cremini and shiitake mushrooms marinated in a sweet-smoky al pastor sauce with fresh pineapple and chipotle peppers. Served in warm corn tortillas and topped with a tangy garlic lime crema made from unsweetened plant yogurt, creamy avocado, and fresh cilantro.
HealthScore 87
A fully plant-based, gluten-free riff on Gran Luchito's chipotle BBQ pork ribs. King oyster mushrooms, halved lengthways, stand in for the rib shape and hold up beautifully to the grill, while torn oyster, shiitake and chestnut mushrooms add texture and earthy depth. The original two-stage method is preserved — braise first so the mushrooms absorb all that smoky, spiced liquid, then finish over high heat with the chipotle sauce brushed on — because that is precisely what makes the dish. Three common gluten traps in the original (dark beer, Worcestershire sauce and taco seasoning) have each been addressed with named substitutes, with the reasoning called out in the method so a coeliac cook never has to guess.
HealthScore 78
Meaty portobello mushrooms marinated in a spicy rosemary mustard marinade, served alongside creamy mashed celery root with horseradish and scallions. A satisfying plant-based entrée with bold flavors and a kick of heat.
HealthScore 19
A simple yet flavorful vegan basmati rice dish infused with garlic and mushrooms. Perfect for any meal.
HealthScore 85
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