Three stuffed portobello mushrooms
Lisa Linder
1 of 5

Stuffed Mushrooms

This stuffed mushrooms recipe, a favorite starter of Italian trattorias in the 1970s, is a delicious classic that’s worthy, I feel, of a place in this book. As a former vegetarian, I would be happy to be offered this dish to replace meat at any meal.
Recipe
A sheet of parchment paper with a rectangular mushroom, leek, and Gruyere tart with a square piece cut from the corner, and garnished with thyme.
Ryan Szulc
2 of 5

Mushroom, Leek, and Gruyère Tart

This mushroom, leek, and Gruyère tart, made with puff pastry, topped with garlic and thyme-infused leeks and mushrooms and Gruyère cheese is an easy appetizer or light vegetarian entrée.
Recipe
Three bowls filled with spaghetti and mushroom bolognese, next to a large pot of mushroom bolognese, and a small dish of Parmesan cheese.
Cath Muscat
3 of 5

Mushroom Bolognese

For this mushroom bolognese that’s both vegetarian and healthy, slowly cooked mushrooms provide flavor—including umami—you won’t even miss the meat. Everyday and inexpensive button mushrooms work perfectly well.
A black bean mushroom burger topped with onions, sauce, and purple leaves.
Amy Neunsinger
4 of 5

Black Bean and Mushroom Burgers

These black bean and mushroom burgers are filled with plenty of wholesome goodness, including flaxseed, black beans, toasted walnuts, oats, and cremini mushrooms. They’re topped with a homemade burger sauce and all your favorite fixins.
Recipe
Two pouches of baked mushrooms in foil packets with a bowl of greens and another bowl of quinoa on the side.
Nassima Rothacker
5 of 5

Baked Mushrooms in Foil Packets

These baked mushrooms in foil packets are incredibly easy to make with assorted mushrooms and a little garlic, wine, oil, and soy sauce, yet their umami-rich flavor intimates that a whole heck of a lot more effort went into them. It can be our little secret.
Recipe



About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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