Try cooking quick, easy meals (like this one) at first to experiment how to cook with mushrooms and how you like the taste of them, especially if mushrooms are one of the main ingredients.
Ingredients
·        1 cup spinach
·        4 large flat mushrooms, stalks discarded
·        ¼ cup butter
·        4 cloves garlic, minced
·        2 onions, finely chopped
·        ½ tsp nutmeg
·        1 tbsp olive oil
·        2 tbsp white bread crumbs
·        Salt and freshly black pepper, to taste
·        1 egg, beaten
·        1 tbsp chopped fresh parsley, to garnish
1.     Place spinach into a colander and rinse well. Trim off steams and discard. Fill a small saucepan with ¼ inch of water and lightly steam spinach leaves over low heat. Remove from heat once leaves begin to wilt; set aside.
2.     Preheat oven to 400°F. In a medium sized skillet, heat butter over medium heat. Once melted, add garlic, onion and nutmeg. Allow mixture to gently sauté until onions begin to soften. Transfer pan onto an unheated burner and set aside to cool.
3.     In a separate skillet, heat oil over medium heat. Add in mushrooms and sauté until both sides of the mushrooms have slightly browned. Transfer cooked mushrooms upside down onto an ovenproof dish.
4.     In a medium sized mixing bowl add onion mixture, cooked spinach, bread crumbs salt and pepper and beaten egg. Mix until well combined. 
5.     Using a spoon, arrange spinach mixture onto each mushroom cap, shaping neatly. Cover pan with aluminium foil and place into preheated oven.  Bake for 10 minutes.
6.     Place stuffed mushrooms onto individual serving plates. Garnish with parsley and serve immediately.
Serves 4

Stored in an airtight container in the fridge it will keep for up to 3-4 days.
Ingredients
·        2 tsp fresh ginger, minced
·        2 tsp green onion, finely chopped
·        4 tbsp soy sauce
·        1 tsp sesame oil
·        1 tbsp Chinese red rice vinegar
1.     Place minced ginger, green onion, soy sauce, sesame oil and red rice vinegar into a small bowl and mix together until well combined. To allow flavours to mix together properly, cover and set aside in the refrigerator for at least 1 hour. Serve with pot stickers when ready.
Makes approximately â…“ cup

To get that authentic Mediterranean flavour, use balsamic vinegar instead of lemon juice. And remember to use the freshest, ripest tomatoes you can find!
 
Ingredients
 
·        4 muffins
·        4 garlic cloves, crushed
·        2 tbsp butter
·        1 tbsp chopped basil
·        4 large tomatoes
·        1 tbsp tomato paste
·        8 black olives, pitted and halved
·        1¾ ounce mozzarella cheese, sliced
·        Salt and pepper, to taste
·        1 tbsp olive oil
·        2 tsp lemon juice
·        1 tsp clear honey
·        Basil leaves, to garnish
 
1.     Place muffins onto a cutting board and using a sharp knife, slice each muffin in half. Transfer muffin halves into a toaster or oven and toast until they turn crisp and golden.
2.     Preheat oven to 300°F. Place butter, garlic and chopped basil into a small mixing bowl and using a small spoon, stir until well combined. Once all muffins are toasted, spoon garlic mixture of each muffin half.
3.     Pour boiling water into a large bowl. Using a sharp knife, slice a small cross shape at the bottom of each tomato and then place into the bowl of boiling water. After the tomatoes begin to soften, which shouldn’t take longer than a couple minutes, remove tomatoes, one at a time from the boiling water using a fork. Using your fingers, peel away the flesh from the tomatoes.
4.     Once all flesh is removed, chop tomatoes into small dice. Pour diced tomatoes, tomato paste and sliced olives into a mixing bowl and blend together. Spoon onto the muffins. 
5.     In a separate small bowl, mix together olive oil, lemon juice and honey.  Using a spoon, drizzle mixture over tomato covered muffins and lightly place mozzarella slices on top. Sprinkle on salt and pepper.
6.     Place muffins onto 1 large or 2 medium sized baking sheets and place into the preheated oven. Bake until cheese melts, about 1½ to 2 minutes.
7.     Transfer ready muffins onto a platter or tray and garnish with fresh basil leaves. Serve immediately. 
 
This Recipe Serves 4