Slow Cooker Jambalaya

While jambalaya isn’t difficult to make on the stovetop, I like to use my slow cooker when I can. Everything in this easy Slow Cooker Jambalaya recipe is cooked in one pot, including the rice. Cooking rice like this might sound like a mushy mess, but as long as you add it at the very end, you can control the texture a bit more and get good results! This slow cooker recipe is simple comfort food at its best and perfect for busy weeknights or lazy weekends.

“This is such an easy weeknight meal for my house! I love that there are leftovers for the rest of the week, too! Even our three year old twins love the jambalaya!”

natalie

easy slow cooker jambalaya

Jambalaya is a popular rice-based dish originating in Louisiana, believed to have been influenced by the cuisines of the French, Spanish, and African cultures there. It’s a natural “budget” recipe because it combines flavorful and inexpensive cuts of meat (smoked sausage and chicken thighs) with bulky and inexpensive ingredients, like rice, onion, celery, and bell pepper. Some recipes also add seafood, but I skipped that to keep costs down. Add a good handful of spices, and you have a super filling and very satisfying meal that freezes well and reheats effortlessly in the microwave. Total winner.

This recipe depends greatly on the sausage you buy, which accounts for about half of the flavor in the dish. I had one of those “small changes make big differences” moments at the grocery store and bought smoked turkey sausage instead of regular smoked pork sausage, and I kind of regret it. But hey, it all depends on your priorities. Just be aware that the sausage can make or break this recipe. And while I think you could easily skip the chicken thighs to reduce the meat load of the dish, do not skip the smoked sausage.

Recipe Success Tips

1. Fully submerge the rice. Some readers report that their rice was not cooked. For it to fully cook, it needs to be submerged in the crockpot.
2. Smoked sausage is key. If you want to capture the true essence of jambalaya, you need to use a smoked sausage. Andouille sausage is the traditional choice, but you can use any smoked pork sausage you like.
3. Consistently cut veggies. Ensuring all the vegetables are the same size will ensure they cook at the same pace, and you won’t end up with overcooked or undercooked pieces.
4. Jambalaya vs gumbo. Both are delicious and integral parts of Cajun and Creole cuisine, but they’re distinct in their own ways. Jambalaya is a one-pot rice dish, while gumbo is a thick stew or soup made with a dark roux (a mixture of flour and fat) as a base. Gumbo can be served with rice, but it’s not cooked with the other ingredients like in jambalaya. It’s mainly the preparation and serving style that sets these two dishes apart.

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Slow Cooker Jambalaya Recipe

This easy Slow Cooker Jambalaya recipe is a Louisiana classic made simple, with all the big flavor and half the effort.

Course Main Course

Cuisine American

Total Cost $11.02 Recipe/ $1.37 Serving

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 8 (1¼ cup each)

Calories 348kcal

Author Beth Moncel

Equipment

• Slow Cooker

Ingredients

• 3 ribs celery finely diced (125g) $0.63
• 1 yellow onion finely diced (1 cup, 150g) $0.90
• 1 green bell pepper finely diced (1 cup, 150g) $0.78
• 2 cloves garlic minced, $0.16
• 12-16 oz. smoked sausage sliced into half moons or rounds, $2.97*
• 2 chicken thighs boneless, skinless, cubed (optional) $2.06
• 1 tsp dried oregano $0.06
• 1 tsp dried thyme $0.11
• ½ Tbsp smoked paprika $0.16
• ½ tsp cayenne pepper $0.06
• black pepper freshly cracked, 15-20 cranks of a mill, $0.05
• 1 28 oz. can diced tomatoes or two 15 oz. cans, $1.48
• 2 cups chicken broth $0.26**
• ¼ bunch fresh parsley chopped, $0.27
• 2 cups long grain white rice uncooked, 370g, $0.71
• 3 green onions sliced, $0.36

Instructions

• Gather and prep all ingredients.
• Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.
• Add the sliced sausage slow cooker, along with the cubed chicken, oregano, thyme, paprika, cayenne, and freshly cracked pepper.
• Pour the diced tomatoes and all their juices over the meat and spices in the slow cooker. Add the chicken broth and a handful of chopped fresh parsley. Stir briefly.
• Place the lid on the slow cooker, turn the heat to high, and cook for four hours.
• After four hours, the liquid in the slow cooker should be boiling. Remove the lid and add the rice, making sure it is fully submerged. Replace the lid quickly and set the slow cooker back to high.
• Let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
• Remove the lid, test the rice to make sure it’s tender, then stir to fluff the ingredients (don’t stir too vigorously or the rice will become gummy). Sprinkle the sliced green onions over top, then serve.

See how we calculate recipe costs here.

Notes

*The package of sausage I bought was 14oz, but any amount from 12 to 16oz. (¾ – to 1 lb.) will work just fine. Andouille sausage is the traditional choice, but you can use any smoked pork sausage you like.

**I use Better Than Bouillon to make my broth. 

Nutrition

Serving: 1Serving | Calories: 348kcal | Carbohydrates: 41g | Protein: 15g | Fat: 13g | Sodium: 611mg | Fiber: 2g

How to Make SLow Cooker Jambalaya Step-by-Step Photos

Gather and prep all the ingredients.

Get the veggies ready: Place 3 ribs of diced celery, diced yellow onion, diced green bell pepper, and 2 minced garlic cloves at the bottom of a 5-quart or larger slow cooker.

Add the meat and spices: Add the sliced 12-16 oz. of smoked sausage to the slow cooker, along with 2 boneless, skinless chicken thighs, 1 tsp dried oregano, 1 tsp thyme, ½ Tbsp smoked paprika, ½ tsp cayenne, and freshly cracked pepper (15-20 cranks of a mill).

Add the liquid: Pour 28 oz. diced tomatoes and their juices over the meat and spices in the slow cooker. Add 2 cups chicken broth and ¼ bunch chopped fresh parsley. Stir briefly.

Cook: Cover the slow cooker, turn the heat to high, and cook for four hours.

Add the rice: At this point, the liquid should be boiling. Carefully remove the chicken thighs, and replace the lid quickly. Shred the chicken and stir it back into the pot along with 2 cups uncooked long-grain rice. Fully submerge the rice in the liquid and then cover the crockpot again. You need it to return to a boil to cook the rice.

Let the jambalaya continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.

Test the rice: Take the cover off, test the rice to make sure it’s tender, then stir to fluff the ingredients (don’t stir too vigorously or the rice will become gummy).

Serve: Sprinkle 3 sliced green onions over top, then serve. Enjoy.

Serving Suggestions

Though this jambalaya is a meal in and of itself, if I’m looking to round things out for the true Louisiana experience, I’ll prepare cornbread casserole, a side of grilled okra, or some creamy coleslaw. For dessert, nothing beats a slice of pecan pie.

How to Store

This slow cooker jambalaya recipe makes about 10 cups total (when made in a 5-quart slow cooker), so you’ll probably have some leftovers. Let everything cool before storing it in airtight containers in the fridge for 3-4 days. You can also freeze individual portions for up to 6 months. Let it thaw in the fridge overnight before reheating in the microwave—yum!

More Cajun Recipes To Try

• Cajun Sausage and Vegetables: One of my favorite meal prep recipes. Super flexible and versatile, they are great to have on hand.
• Cajun Potato Salad: A slightly spicy and ultra-creamy twist on a classic!
• Cajun Seasoning: This is one seasoning blend I always have in my pantry. It adds an extra layer of flavor to all my favorite dishes.

More Slow Cooker Recipes

Crockpot Beef Stew

$14.08 recipe / $1.41 per cup

Slow Cooker Buffalo Chicken

$8.25 recipe / $1.03 serving

Slow Cooker Hamburger Stew

$9.57 recipe / 1.60 serving

Crockpot White Chicken Chili

$9.63 recipe / $1.60 serving

Our Slow Cooker Jambalaya recipe was originally published 8/15/16. We have updated it to be the best it can be and republished 2/16/26.

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15 Bean Soup

Beans are probably the most underrated super food. They’re packed full of fiber, protein, and antioxidants, while still being super inexpensive and shelf stable. And when you get 15 different varieties all in one pot, you’ve got a serious nutrition powerhouse! I decided to make this recipe a Vegetarian 15 Bean Soup (it’s actually vegan), but you could always add some bacon, a smoked ham hock, or smoked turkey leg to your soup for a little extra smoky flavor.

“Your bean soup is delicious! My hubby and I are really enjoying it! So nourishing, so flavorful! Thank you for the recipe.”

Linda Wilson

The Budget-Friendly Soup I Make on Repeat

THIS is one of those soups that makes you feel good about your health and is still incredibly delicious and satisfying. I’m also obsessed with how budget-friendly this 15 bean soup is and how it makes the most of dried beans, which are a cheap yet filling pantry staple!

“15 Bean Soup” mixes are fairly common in most major grocery stores, and they’re sold right alongside the other dry beans. I use Hurst’s Brand beans for this recipe, which are in many major grocery stores. They’re basically just a mix of 15 bean varieties in one bag, and they’re quite beautiful, with all their different colors, patterns, and sizes. They usually come with a seasoning packet, just like instant ramen, but I prefer to add my own herbs and spices. My homemade mix is made right in the pot with cumin, oregano, smoked paprika, a little cayenne for gentle heat, and plenty of freshly cracked pepper. Simple and delicious.

Recipe Tips & Variations

1. Adjust the texture. If you want your homemade 15 bean soup thicker, mash some beans against the side of the pot once done. Or scoop out ⅓-½ cup, cool slightly, blend, and stir back in. If it gets too thick, loosen with a splash of broth.
2. Don’t forget salt. I usually end up adding around 1.5 tsp total, but start with about 1/2 tsp and build. You can also use 4 cups broth + 2 cups water (instead of all water) for extra flavor, and you may not need as much salt.
3. Brighten it with vinegar. I add a splash of apple cider vinegar at the end to wake everything up. You can get away without adding it, but I think it really takes this soup to the next level! Lemon juice works too.
4. Add more veggies. I’ve loved seeing how readers customize this soup since I first posted it, and the add-in ideas have been so helpful! Try sautéing diced mushrooms or bell pepper with the carrots and celery, or adding diced white or sweet potatoes about 30 minutes before the soups done. For greens, add kale or Swiss chard in the last 5-10 minutes, and stir in spinach right at the end since it wilts fast.
5. Try it in an Instant Pot. I haven’t tested this in the Instant Pot myself, but some readers have with good results! One reader soaked the beans overnight, used the sauté function for the veggies, added the beans and water, and cooked on high pressure for 20 minutes. Then they naturally released for 10 minutes, manually released the rest, and stirred in the tomatoes, vinegar, and salt at the end. Another reader skipped soaking the beans and cooked for about 40 minutes on high pressure instead. If you try it this way, let me know how it goes in the comments below!
6. Budget tip. Buy dry beans in bulk if you can. It doesn’t have to be a specific 15-bean mix either. You can make your own blend using your favorite beans, or bulk-buy 15-bean mixes when they’re a good deal.

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Vegetarian 15 Bean Soup

This hearty 15 Bean Soup recipe makes a large batch and is perfect for meal prep! Made with dried beans, simple spices, and pantry staples, it’s a budget-friendly, nourishing soup that freezes well and tastes even better the next day.

Course Dinner, Lunch, Soup

Cuisine American

Total Cost $6.76 recipe / $0.85 serving

Prep Time 8 hours hours

Cook Time 2 hours hours

Total Time 10 hours hours

Servings 8 servings (1.5 cups each)

Calories 303kcal

Author Beth Moncel

Equipment

• Large Pot

Ingredients

Beans

• 20 oz. 15 bean soup mix $2.82*

Soup Base

• 2 Tbsp coconut oil $0.52**
• 1 yellow onion diced, (1 cup, 150g) $0.70
• 2 garlic cloves minced, $0.16
• 4 carrots diced, (2 cups, 400g) $0.38
• 3 ribs celery diced, (1 cup, 120g) $0.59
• 6 cups water $0.00
• 15 oz. can diced tomatoes with juices, $0.96

Seasonings

• 1 tsp ground cumin $0.04
• 1 tsp dried oregano $0.04
• ½ Tbsp smoked paprika $0.12
• ¼ tsp cayenne pepper $0.04
• ¼ tsp black pepper freshly cracked, $0.04
• ¼ cup fresh parsley chopped, $0.27
• to taste salt $0.04
• 2 tsp apple cider vinegar $0.04

Instructions

• The night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.
• When you're ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.
• Mince the garlic and dice the onion. Add the garlic, onion, and coconut oil to a large soup pot. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
• While the onion and garlic are sautéing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and sauté for about 5 minutes more, or just until the celery starts to soften.
• Add the beans to the pot along with 6 cups of water, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.
• After 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy. Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, black pepper, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.
• Taste the soup and add salt to taste (I added 1.5 tsp). Finally, stir in the apple cider vinegar. Keep in mind that as the soup is stored in the refrigerator, the salt may absorb into the beans and taste more muted. You may need to add more salt the next day.

See how we calculate recipe costs here.

Notes

*This is just a mix of 15 bean varieties in one bag, with an envelope of seasoning included. I used only the beans and tossed the seasoning packet.

**I used coconut oil because it has a mouthfeel similar to animal fat. You can use your favorite cooking oil in its place, if you prefer.

Nutrition

Serving: 1Serving | Calories: 303kcal | Carbohydrates: 52g | Protein: 17g | Fat: 4g | Sodium: 126mg | Fiber: 16g

How to Make 15 Bean Soup Step-by-Step Photos

Gather all of your ingredients.

Soak the beans: The night before place 20 oz. of the dry 15 bean mix (do not use the seasoning packet) in a large bowl. Cover it with enough water so there is double the amount of water as beans. Refrigerate the beans overnight, or for at least 8 hours. This is what they look like after soaking. When you’re ready to start cooking, drain the beans in a colander and rinse them well with fresh water.

Make the mirepoix: Dice one yellow onion and mince two cloves of garlic. Add the onions, garlic, and 2 Tbsp coconut oil (or your favorite cooking oil) to a large pot. Sauté over medium heat until the onions are soft and translucent. 

While the onions and garlic are cooking, peel and dice 4 carrots, and dice 3 ribs of celery. Add them to the pot and continue to sauté just until the celery begins to soften (about 5 minutes more).

Make the soup: Add the rinsed and drained beans and 6 cups of water. Place a lid on the pot, turn the heat up to medium-high, and let it come up to a boil. Once it reaches a boil, turn the heat down to low or medium low, and let it continue to simmer for 90 minutes. Stir it occasionally as it simmers.

After it’s simmered for 90 minutes, the beans should be very soft and be breaking down. The broth will look all cloudy like this, and kind of pale in color. 

Add flavorings: Now it’s time to add those top note flavors! Add one 15 oz. can diced tomatoes (with the juices), ½ Tbsp smoked paprika, 1 tsp oregano, 1 tsp cumin, ¼ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and a handful of chopped fresh parsley. Stir everything to combine, then let the soup simmer for another 20 minutes or so.

And now it’s looking much more vibrant. BUT we haven’t added ANY salt yet, so the flavors are still quite muted. Now it’s time to season with salt to taste. I ended up using 1½ tsp, but I suggest starting with ½ tsp and increasing from there until the flavors really pop. Keep in mind that as you refrigerate this, the salt will absorb into the beans some and become more muted, so you may need to add more the next day. 

Finally, stir in 2 tsp apple cider vinegar to brighten it all up, and it’s done!

Serving Suggestions

While this soup itself is vegan, I usually top it with shaved Parmesan. Other good toppings are sour cream, Greek yogurt (you could do coconut yogurt to keep it vegan), green onions, chopped parsley, hot sauce, crumbled air fryer bacon, or a different type of cheese, like shredded cheddar or Monterey Jack. And I definitely suggest serving with some bread on the side! While I love my no-knead bread with this recipe for 15 bean soup, my cornbread is too good to miss. Some warm Hawaiian rolls would be perfect for dunking too! Sometimes I’ll also add a scoop of white rice to my bowl. Rice and beans are always a YES for me, and it helps the soup stretch further.

Storage & Reheating

This vegetarian 15 bean soup freezes great, so don’t be afraid of the recipe’s large volume! Portion it into freezer-safe containers (I do single servings), cool, then transfer to the freezer for up to 3 months. You can also store it in the fridge for up to 3-4 days. If frozen, thaw overnight in the fridge, or reheat straight from frozen on the stovetop over low heat. The microwave works too. Add a splash of water or broth as it warms up to loosen the texture!

More Bean Recipes You’ll Love

• Baked Beans: This recipe takes simple canned beans and turn them into rich, smoky, homemade baked beans with bacon and an easy BBQ sauce that taste even better the next day.
• BBQ Beans and Greens: I love this recipe because it’s incredibly budget-friendly, packed with bold BBQ flavor, and makes a colorful, protein-rich one-pot meal.
• Black Beans with Eggs: I love how beans and eggs come together in this simple, filling, ultra-budget-friendly meal that works for breakfast, brunch, or any time of day.
  
  

More Bean Soup Recipes

Navy Bean Soup

$8.32 recipe / $1.38 serving

Pinto Bean Soup

$3.51 recipe / $0.88 serving

Smoky Black Bean Soup

$5.26 recipe / $1.25 serving

Chunky Ham and Bean Soup

$6.70 recipe / $1.68 serving

Our 15 Bean Soup recipe was originally published 2/28/18. We have updated it to be the best it can be and republished 2/15/26.

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23 Mushroom Recipes

Mushrooms are one of those ingredients that can go in a hundred directions, which is exactly why I love cooking with them. In this roundup of 23 easy mushroom recipes, you’ll find everything from cozy soups and creamy pastas to sides that work with anything, plus a handful of mains that feel like a full plan. Pick your favorite to try this week, or bookmark a few and you’ll be set next time mushrooms end up in your cart again.

Comforting Mushroom Soups

Think of this section as your quickest win. Most of these are pantry friendly, low cleanup, and easy to scale up if you want leftovers. Plus, because mushrooms are so cheap and easy to use, they’re the quickest way to level up a basic broth into something delicious.

1. Creamy Mushroom Soup

Creamy Mushroom Soup

This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!

4.76 from 157 votes

$6.82 recipe / $1.71 serving Get the Recipe

This creamy mushroom soup tastes just too good for something this easy. Browning the mushrooms first builds big flavor, then garlic and thyme carry it the rest of the way. A tiny splash of soy sauce is the secret move that makes it taste extra savory! I love this one with a slice of crusty sourdough.

2. Egg Drop Soup

Easy Egg Drop Soup

This easy homemade Egg Drop Soup recipe is warm and soothing, and way quicker than ordering Chinese takeout. Ready in less than 30 minutes!

4.93 from 26 votes

$4.61 recipe / $0.77 serving Get the Recipe

This egg drop soup is fast, soothing, and way better than you’d expect for how little effort it takes. The ginger-infused broth is light but flavorful, and the egg ribbons make it feel cozy in a classic takeout way. I like that it uses a short list of pantry basics, and mushrooms simmer right in, so you get a little more substance without extra steps.

3. Mushroom Ramen

Vegan Creamy Mushroom Ramen

This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients! 

4.83 from 164 votes

$2.75 per serving Get the Recipe

The broth in this vegan mushroom ramen turns creamy and silky from canned coconut milk, while the mushrooms add an extra something that makes it feel like a real ramen bowl. I think this is a great weeknight option because it cooks quickly, is budget-friendly, and still feels like a treat!

4. Cream of Mushroom Soup

Cream of Mushroom Soup

This Cream of Mushroom Soup recipe is a quick 1:1 substitute for canned soup. Made from scratch with real mushrooms and pantry staples!

5 from 2 votes

Get the Recipe

This is the recipe that saves dinner when you realize you don’t have a can of condensed soup. This cream of mushroom soup is made with wholesome, real ingredients and zero mystery additives, and is a 1:1 swap for the canned stuff! It’s a simple mix of mushrooms and pantry staples that I simmer until thick and creamy, so it works beautifully in casseroles, sauces, and anything else that calls for condensed soup.

Pasta Night Favorites

Pasta night gets way better when mushrooms are involved. They make simple sauces taste richer, add a little bite, and help turn a basic dinner into something that feels a lot more special.

5. Creamy Mushroom Pasta

One Pot Creamy Mushroom Pasta

This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.

4.84 from 62 votes

$4.97 recipe / $1.24 serving Get the Recipe

Everything in this creamy mushroom pasta recipe happens in one pot (which is already a win), and the pasta absorbs all that garlicky mushroom flavor as it cooks. You end up with a rich, umami filled sauce without juggling multiple pans. I’m a big fan of this one because it’s on the table fast, and the cleanup stays minimal.

6. Sausage & Mushroom Pasta

One Pot Sausage & Mushroom Pasta

This One Pot Sausage & Mushroom Pasta can be on the dinner table in no time and only makes one dirty dish!

4.54 from 63 votes

$9.23 recipe / $1.15 serving Get the Recipe

This hearty, bold sausage and mushroom pasta is perfect for feeding a crowd or setting yourself up with leftovers for the week. The sausage brings a lot of seasoning, so you don’t need to overthink the rest, and the mushrooms add substance without costing much.

7. Mushroom and Spinach Pasta with Ricotta

Mushroom and Spinach Pasta with Ricotta

This simple Mushroom and Spinach Pasta with Ricotta is an easy and elegant dinner option for busy weeknights when you need to make dinner FAST.

4.95 from 19 votes

$6.74 recipe / $1.69 serving Get the Recipe

This mushroom and ricotta pasta is creamy, cheesy, and a family favorite! The main players are mushrooms, spinach, ricotta, garlic, and pasta, and they work together like a little weeknight dinner team. I make this when I want something that feels a bit nicer than plain red sauce, but still totally practical.

Easy Appetizers & Sides

I love using mushrooms for sides because they take on flavor so fast. You can start with a simple ingredient list and still end up with something that tastes big. Pick any of these, and it’ll instantly make any dinner or gathering feel more put-together!

8. Balsamic Roasted Mushrooms

Balsamic Roasted Mushrooms

Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.

4.85 from 20 votes

$4.24 recipe / $1.06 serving Get the Recipe

If you want a side dish that goes with pretty much everything, roast these. These balsamic roasted mushrooms are sweet, tangy, and savory, with balsamic vinegar, soy sauce, brown sugar, garlic, and thyme, and the oven does most of the work.

9. Marinated Mushrooms

Marinated Mushrooms

Marinated mushrooms are easy to make, bursting with flavor, and go great in a variety of dishes like salads, sandwiches, pasta, and more!

5 from 1 vote

$4.50 recipe / $1.13 serving Get the Recipe

These marinated mushrooms are a fridge MVP. You cook the mushrooms, let them soak in a simple marinade, and they only get better as they sit. When I have a container of these ready, lunches instantly get easier because I can toss them into salads, grain bowls, or wraps without cooking anything else.

10. Mushroom Rice

Mushroom Rice

This simple mushroom rice combines earthy mushrooms, savory garlic, rich butter, and flavorful vegetable broth for a simple yet flavorful side dish.

4.91 from 31 votes

$2.93 recipe / $0.73 serving Get the Recipe

This mushroom rice is our answer to those boxed flavored rice mixes, but with way better payoff and zero mystery packet. You sauté mushrooms and garlic in butter, toast the rice right in the pan, then let it simmer in vegetable broth until it’s fluffy and full of flavor. It’s an easy side that tastes seriously delicious, even though it’s basically pantry staples plus a carton of mushrooms.

11. Stuffed Mushrooms

Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They're bite-sized and packed with an herby cream cheese filling.

4.75 from 4 votes

$7.96 recipe / $1.32 serving Get the Recipe

Stuffed mushrooms are my party trick appetizer because they look impressive, but they’re honestly very manageable! The filling is herby cream cheese plus garlic, parmesan, sun dried tomatoes, and breadcrumbs, so every bite has creamy, crunchy contrast. I also built this recipe to be make-ahead friendly. Just prep the caps and filling early, then bake right before serving.

Sandwiches and Wraps

Mushrooms bring a lot of satisfaction to sandwiches because they cook down and turn almost buttery in texture. These three all feel completely different, even though they’re all made with the same base ingredient, which is exactly why I love them.

12. Vegetarian French Dip Sandwiches

Vegetarian French Dip Sandwiches

These Vegetarian French Dip Sandwiches are fast, easy, and feature a salty-sweet herb infused vegetarian au jus for dipping. 

4.90 from 97 votes

$6.58 recipe / $1.65 each Get the Recipe

Traditional French dip sandwiches are made with beef, but these vegetarian French dip sandwiches might just be even better (in my opinion😉). Portobellos plus onions turn into a filling you actually want to pile high, and the herb infused au jus makes the whole thing feel restaurant worthy!

13. Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas

These Spinach and Mushroom Quesadillas are filled with melty, creamy cheese, sautéed mushrooms, and a healthy dose of spinach.

4.91 from 22 votes

$5.73 recipe / $1.15 each Get the Recipe

Mushrooms and spinach cook fast, so these spinach mushroom quesadillas are a speedy lunch option. The little bit of sour cream in the mix makes everything extra creamy and satisfying without adding a bunch of ingredients!

14. Mushroom Patty Melt

Mushroom Patty Melt

Make this Mushroom Patty Melt recipe with roasted portobellos, gooey Swiss cheese, and golden rye bread. A meatless classic full of comfort and flavor!

Step-by-step photos can be seen below the recipe card.

5 from 6 votes

$11.04 recipe / $2.76 serving Get the Recipe

If you like a hot, cheesy skillet sandwich, put this vegetarian mushroom patty melt on your list. You get mushrooms, sweet caramelized onions, Swiss cheese, and rye bread, and it genuinely hits the spot like a traditional patty melt would. I love serving this one with fries and a pickle on the side for full diner vibes.

Pizza Night Upgrades

Mushroom pizza is already a solid choice, but these two take it up a notch. You still get the budget-friendly topping situation, just with a couple of upgrades that make it feel a lot more special!

15. Portobello Mushroom Pizza

Ultimate Portobello Mushroom Pizza

Make this gourmet homemade Portobello Mushroom Pizza for a fraction of the price of take out! Use homemade dough for the best value, or store bought for convenience.

4.88 from 8 votes

$6.37 recipe / $2.12 serving Get the Recipe

The topping combo on this portobello mushroom pizza makes it feel like a pizza shop specialty, but it’s still easy to pull off at home. Cook it in a HOT oven for the best texture, and keep any additional toppings simple so the mushrooms get the spotlight.

16. White Mushroom Pizza

Caramelized Onion & Mushroom White Pizza

A homemade creamy garlic sauce and sweet caramelized onions make this mushroom white pizza to die for! 

4.82 from 22 votes

$5.58 recipe / $1.40 serving Get the Recipe

Button mushrooms are one of the more budget-friendly mushrooms you can buy, and their flavor is super mild, which makes them the perfect blank slate for pizza night! In this white mushroom pizza, they get piled onto a creamy white sauce with caramelized onions, so you end up with slices that feel cozy and just fancy enough without being fussy.

Grill Friendly and Main Dish Worthy

This section is a mix of fast grill options and comfort food plates. Some are meatless, some are not, and each one highlights mushrooms in a different role.

17. Portobello Mushroom Burger

Marinated Portobello Mushroom Burgers

With their deep savory flavor, Marinated Portobello Mushroom Burgers are a fast and easy vegetarian option for summer grilling. 

5 from 21 votes

$5.68 recipe / $2.84 serving Get the Recipe

The marinade is the secret here; it turns a simple mushroom cap into something you’d happily bite into like a burger. Add your favorite toppings, and you’ve got a portobello mushroom burger that feels summery even if you’re cooking indoors. I like keeping my shroom burgers classic with lettuce, tomato, and a good sauce.

18. Mushroom Skewers

Smoky Grilled Mushroom Kebabs

These Smoky Grilled Mushroom Kebabs come together fast with a bold marinade and are the perfect veggie addition to any summer grilling spread.

Step-by-step photos can be seen below the recipe card.

5 from 4 votes

$3.45 recipe / $1.15 serving Get the Recipe

These smoky mushroom kebabs have to be an all-time favorite of mine! They’re quick, fun, and great for cookouts because they cook fast and don’t need babysitting. The short marinate time is a big plus, so you can decide on these last minute and still pull them off. I like serving them with rice or warm pita so it feels like a full meal.

19. Creamy Garlic Mushroom Chicken

Creamy Garlic Mushroom Chicken

A simple pan sauce saves the day in this quick and easy Creamy Garlic Mushroom Chicken!

4.38 from 89 votes

$7.77 recipe / $1.94 serving Get the Recipe

This creamy garlic mushroom chicken is a one-skillet dinner that feels like an upgrade on the usual chicken in cream sauce situation. The chicken stays tender, the sauce is silky and garlicky, and then the mushrooms come in and add an extra layer that makes it taste more interesting. The easy pan sauce in this one would also work with pork chops!

20. Mushroom Steaks

One Pan “Mushroom Steak” Dinner

This vegan One Pan Mushroom Steak Dinner has juicy portobello mushroom steaks, roasted potatoes, and fresh veggies all cooked together on one sheet pan.

5 from 2 votes

$12.27 recipe / $3.06 serving Get the Recipe

I built this to be a full dinner on one pan, not a recipe that leaves you scrambling for side dishes. Portobello caps roast alongside potatoes and veggies, so everything finishes together and cleanup stays easy. I make this one pan mushroom steak dinner at least once a month in my house!

21. Turkey Mushroom Meatloaf

Turkey Mushroom Meatloaf

This easy Turkey Mushroom Meatloaf is moist, flavorful, and smothered in a tangy BBQ tomato glaze. A family-friendly weeknight meal in less than an hour!

5 from 3 votes

$6.70 recipe / $1.12 serving Get the Recipe

Mushrooms do a lot of behind the scenes work here by keeping this turkey meatloaf tender and stretching the meat so the whole dish goes further. It’s a leaner twist on the classic dinner that slices well and makes great leftovers!

22. Poutine

Poutine Recipe

This homemade Poutine recipe is delicious AND vegetarian! Crispy fries, savory gravy, and melty cheese curds combine to make this classic Canadian dish.

5 from 4 votes

$11.24 recipe / $1.40 serving Get the Recipe

I went vegetarian with this poutine recipe, and it still scratches that comfort food itch in a big way. It’s got crispy fries, a generous pour of mushroom gravy, and cheese curds on top. And if curds are hard to find, I included a few easy swaps so you can still make it happen without tracking down anything specialty. A PERFECT weekend dinner or game day dish.

23. Lentil Loaf

Lentil Loaf

A cozy vegan Lentil Loaf recipe packed with protein-rich lentils, veggies, and a sweet-savory glaze. Easy comfort food made plant-based!

5 from 3 votes

$9.55 recipe / $0.95 serving Get the Recipe

This is my cozy plant based main for when you want something easy to portion and meal prep friendly. The base of this lentil loaf is lentils plus lots of mushrooms, then it gets finished with a sweet savory glaze that makes it feel like a proper centerpiece.  

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