Get ready to elevate your cooking game with these 20 mouth-watering Portobello mushroom recipes! Whether you’re a seasoned chef or a culinary newbie, these savory dishes are sure to impress. From classic comfort food to innovative twists, we’ve gathered the best and most delicious ways to prepare Portobello mushrooms for every occasion.
From indulgent burgers and pizzas to healthy stir-fries and salads, our list features a diverse range of recipes that showcase the versatility and flavor of this beloved mushroom variety. Whether you’re looking for a quick weeknight dinner or an impressive dish for your next dinner party, we’ve got you covered.
In this article, we’ll take you on a culinary journey through 20 unique Portobello mushroom recipes, each one more mouth-watering than the last. From classic flavor combinations to innovative twists and flavors, our list is sure to inspire your next meal.
Grilled Portobello Mushroom Burgers with Garlic Aioli
This recipe combines the earthy flavor of portobello mushrooms with the richness of garlic aioli, perfect for a unique and delicious twist on traditional burgers.
Ingredients:
– 4 large portobello mushrooms
– 2 cloves of garlic, minced
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, and other toppings (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together minced garlic, mayonnaise, lemon juice, and Dijon mustard.
3. Clean the mushrooms and remove stems. Brush with olive oil and season with salt and pepper.
4. Grill the mushrooms for 4-5 minutes per side, or until tender and slightly charred.
5. Spread garlic aioli on the hamburger buns.
6. Assemble the burgers by placing a grilled mushroom patty on each bun, followed by your desired toppings.
Cooking Time: 10-12 minutes
Stuffed Portobello Mushrooms with Spinach and Feta
Elevate your dinner game with this savory recipe, featuring meaty portobello mushrooms stuffed with a flavorful blend of spinach, feta cheese, and herbs.
Ingredients:
– 4 large portobello mushrooms
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Wipe the mushroom caps with a damp cloth and remove stems.
4. Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the four mushrooms.
5. Drizzle olive oil over the stuffed mushrooms and sprinkle with chopped parsley (if using).
6. Bake for 20-25 minutes or until the mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Portobello Mushroom Steaks with Balsamic Glaze
Elevate your dinner game with this elegant and flavorful dish featuring tender Portobello mushroom steaks smothered in a rich balsamic glaze.
Ingredients:
– 4 large Portobello mushrooms, stems removed
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 1 tsp Dijon mustard
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard.
3. Brush both sides of the mushroom caps with olive oil and season with salt and pepper.
4. Grill the mushrooms for 3-4 minutes per side, or until tender and slightly charred.
5. During the last minute of grilling, brush the balsamic glaze all over the mushrooms.
6. Remove from heat and let rest for a few minutes before serving.
Cooking Time: 12-15 minutes
Creamy Portobello Mushroom Pasta with Parmesan
Savor the rich flavors of this creamy pasta dish, perfect for a cozy night in. This recipe combines the earthiness of portobello mushrooms with the tanginess of parmesan cheese and the comfort of al dente pasta.
Ingredients:
– 8 oz pasta (e.g., fettuccine or pappardelle)
– 2 cups portobello mushroom caps, sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon Dijon mustard
– 1/4 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add onions and garlic; cook until softened, about 3 minutes.
3. Add mushroom slices; cook until tender, about 5 minutes.
4. Stir in chicken broth, heavy cream, Dijon mustard, and parmesan cheese. Bring to a simmer.
5. Combine cooked pasta, reserved pasta water, and the mushroom sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Portobello Mushroom Pizza with Goat Cheese and Arugula
Experience the rich flavors of Italy on a single slice with this elegant Portobello mushroom pizza, topped with creamy goat cheese and peppery arugula.
Ingredients:
– 1 large portobello mushroom
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup goat cheese, crumbled
– 1/4 cup shredded mozzarella cheese
– 1/4 cup arugula leaves
– Salt and pepper to taste
– Pizza dough (homemade or store-bought)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, onion, and garlic.
3. Place the mushroom cap-side down on a baking sheet lined with parchment paper.
4. Brush the mushroom with the onion-garlic mixture.
5. Top the mushroom with goat cheese, mozzarella cheese, and arugula leaves.
6. Season with salt and pepper to taste.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Portobello Mushroom Tacos with Avocado Lime Crema
Experience the rich flavors of Mexico with this innovative recipe that combines the earthy goodness of Portobello mushrooms with the brightness of avocado lime crema. Perfect for a quick and delicious meal or appetizer.
Ingredients:
– 4 Portobello mushrooms, stems removed and caps sliced into thin strips
– 1/2 red onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 corn tortillas
– Avocado Lime Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together cumin, smoked paprika, salt, and pepper. Add mushroom strips and toss to coat.
3. Grill mushrooms for 3-4 minutes per side, until tender and slightly charred.
4. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled mushrooms, red onion, garlic, and Avocado Lime Crema.
Avocado Lime Crema:
– 1 ripe avocado, diced
– 1/2 lime, juiced
– 1 tablespoon sour cream
– Salt to taste
Combine ingredients in a bowl and mix until smooth. Refrigerate until ready to serve.
Cooking Time: 15-20 minutes
Roasted Portobello Mushrooms with Thyme and Garlic
This recipe brings out the earthy flavor of portobello mushrooms by roasting them to perfection with a blend of thyme, garlic, and olive oil. The result is a savory and aromatic side dish or vegetarian main course that’s perfect for any occasion.
Ingredients:
– 4 large portobello mushrooms
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the mushrooms and remove stems.
3. In a bowl, whisk together olive oil, garlic, and thyme.
4. Add the mushrooms to the bowl and toss to coat evenly with the mixture.
5. Season with salt and pepper to taste.
6. Place the mushrooms on a baking sheet lined with parchment paper.
7. Roast for 15-20 minutes or until the mushrooms are tender and caramelized.
Cooking Time: 15-20 minutes
Portobello Mushroom Risotto with White Wine
This creamy risotto is infused with the earthy flavor of Portobello mushrooms and the subtle sweetness of white wine. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 Portobello mushrooms, stems removed and caps sliced
– 1/2 cup white wine
– 2 tablespoons butter
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add garlic and mushrooms; cook until mushrooms release their liquid and start to brown.
3. Add Arborio rice; cook 1-2 minutes, stirring constantly.
4. Add white wine; cook until absorbed.
5. Add 1/2 cup broth at a time, stirring and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, rice should be creamy and tender.
7. Stir in butter and season with salt and pepper.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Portobello Mushroom and Swiss Cheese Melts
Portobello Mushroom and Swiss Cheese Melts: A Delicious Twist on a Classic Grilled Cheese
Elevate your grilled cheese game with the earthy flavor of Portobello mushrooms and the creaminess of Swiss cheese.
Ingredients:
– 4 Portobello mushroom caps
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Swiss cheese
– 2 slices whole wheat bread
– Salt and pepper to taste
– Optional: fresh thyme leaves for garnish
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, and salt.
3. Brush the mixture on both sides of the mushroom caps.
4. Place the mushrooms on the grill and cook for 2-3 minutes per side, until tender and slightly charred.
5. Meanwhile, butter one side of each bread slice.
6. Place a cooked mushroom cap on one bread slice, followed by a slice of Swiss cheese.
7. Top with the other bread slice, buttered side up.
8. Grill for an additional 2-3 minutes, until the cheese is melted and the bread is toasted.
9. Serve immediately, garnished with fresh thyme leaves if desired.
Cooking Time: 10-12 minutes
Portobello Mushroom Stir-Fry with Soy Ginger Sauce
Elevate your stir-fry game with this savory and aromatic dish featuring meaty Portobello mushrooms, perfectly balanced by a zesty soy ginger sauce. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 4 Portobello mushrooms, stems removed
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
2. Add mushrooms, onion, and garlic; cook, stirring occasionally, until vegetables are tender (4-5 minutes).
3. In a small bowl, whisk together soy sauce, honey, and grated ginger. Pour into the skillet and stir to combine.
4. Cook for an additional 1-2 minutes, until sauce is bubbly and slightly thickened.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Portobello Mushroom and Quinoa Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the earthy taste of portobello mushrooms with the nutty flavor of quinoa and roasted bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 2 Portobello mushrooms, stems removed and caps chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, chopped fresh cilantro for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add chopped mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Stir in cooked quinoa and season with salt and pepper.
6. Stuff each pepper with the mushroom-quinoa mixture, filling to the top.
7. Cover the baking dish with aluminum foil and roast for 30 minutes.
8. Remove foil and continue roasting for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Portobello Mushroom Soup with Truffle Oil
This creamy soup showcases the earthy flavor of Portobello mushrooms, elevated by the luxurious addition of truffle oil. Perfect for a chilly evening or a special occasion.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 tablespoon truffle oil
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
4. Pour in vegetable broth and bring mixture to a boil. Reduce heat and simmer for 15 minutes.
5. Use an immersion blender or transfer soup to a blender and puree until smooth.
6. Stir in heavy cream and truffle oil. Season with thyme, salt, and pepper to taste.
Cooking Time: 30-40 minutes
Portobello Mushroom and Caramelized Onion Tart
This savory tart is a perfect combination of earthy portobello mushrooms and sweet caramelized onions, all wrapped up in a flaky crust. It’s an ideal appetizer or main course for any gathering.
Ingredients:
– 1 package puff pastry, thawed
– 2 large Portobello mushrooms, stems removed and caps sliced into thin strips
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, caramelize the onions over medium-low heat for 20-25 minutes, stirring occasionally.
4. In another skillet, sauté the mushroom strips with olive oil, salt, and pepper until tender, about 5-7 minutes.
5. Arrange the mushrooms and caramelized onions on one half of the pastry, leaving a 1/2 inch border around the edges.
6. Fold the other half of the pastry over the filling, pressing gently to seal.
7. Brush with egg wash (beaten egg mixed with a little water) and sprinkle with Parmesan cheese if using.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Portobello Mushroom Kebabs with Chimichurri
Elevate your next gathering with these savory Portobello mushroom kebabs, smothered in a tangy and herby chimichurri sauce. Perfect for parties or a quick weeknight dinner.
Ingredients:
– 4 large Portobello mushrooms, stems removed
– 1/2 cup olive oil
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– 10 wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, parsley, oregano, garlic, salt, and pepper.
3. Thread mushroom caps onto skewers, leaving a small space between each cap.
4. Brush the chimichurri sauce evenly over the mushrooms.
5. Grill kebabs for 8-10 minutes per side, or until tender and slightly charred.
6. Serve hot with additional chimichurri sauce on the side, if desired.
Cooking Time: 16-20 minutes
Portobello Mushroom and Goat Cheese Salad
Elevate your salad game with this creamy and earthy combination of roasted Portobello mushrooms, tangy goat cheese, and fresh greens.
Ingredients:
– 4 large Portobello mushrooms, stems removed
– 1/2 cup goat cheese, crumbled
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– Optional: 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, garlic, salt, and pepper.
3. Add the mushrooms to the bowl and toss to coat with the marinade.
4. Roast the mushrooms in the preheated oven for 15-20 minutes or until tender and caramelized.
5. Meanwhile, combine mixed greens on a plate or platter.
6. Once the mushrooms are done, let them cool slightly before slicing into thin strips.
7. Arrange the mushroom slices over the greens.
8. Top with crumbled goat cheese and sprinkle with chopped parsley if desired.
Cooking Time: 15-20 minutes
Portobello Mushroom and Lentil Shepherd’s Pie
This vegan take on the classic shepherd’s pie combines the earthy flavor of Portobello mushrooms with the comforting warmth of lentils. Perfect for a cozy dinner or a satisfying lunch.
Ingredients:
– 1 large onion, diced
– 2 cups mixed mushrooms (including Portobellos), sliced
– 1 cup cooked lentils
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 cup vegetable broth
– 1 cup mashed sweet potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and mushrooms in olive oil until tender.
3. Add garlic, tomato paste, thyme, salt, and pepper; cook for 1 minute.
4. Stir in cooked lentils and vegetable broth.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with mashed sweet potatoes.
7. Bake for 30-40 minutes or until golden brown.
Cooking Time: 35-45 minutes
Portobello Mushroom and Gruyère Stuffed Chicken
Elevate your dinner game with this show-stopping Portobello Mushroom and Gruyère Stuffed Chicken recipe!
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large portobello mushrooms, stems removed and caps sliced into thin strips
– 1/4 cup Gruyère cheese, grated
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium-high. Add mushroom strips; cook until tender, about 3-4 minutes per side.
3. Stuff each chicken breast with cooked mushrooms, Gruyère cheese, and garlic.
4. Season with salt and pepper to taste.
5. Place stuffed chicken breasts on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until chicken is cooked through.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Portobello Mushroom and Wild Rice Casserole
A hearty and flavorful vegetarian casserole perfect for a cozy dinner or special occasion. This recipe combines the earthy flavor of Portobello mushrooms with the nutty taste of wild rice, all wrapped up in a creamy sauce.
Ingredients:
– 4 Portobello mushrooms, stems removed and caps sliced
– 1 cup cooked wild rice
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mushrooms, onion, and garlic in olive oil until the mushrooms release their moisture and start to brown.
3. In a separate bowl, combine cooked wild rice, vegetable broth, and cheddar cheese. Stir until well combined.
4. Add the mushroom mixture to the rice mixture and stir until coated.
5. Transfer the mixture to a 9×13 inch baking dish and top with additional grated cheese if desired.
6. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted.
Cooking Time: 25-30 minutes
Portobello Mushroom and Sun-Dried Tomato Bruschetta
Elevate your appetizer game with this flavorful bruschetta, featuring earthy portobello mushrooms and sweet sun-dried tomatoes.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 baguette, sliced into 1/2-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together olive oil, garlic, and parsley.
3. Brush the mixture onto both sides of the baguette slices.
4. Grill or bake the baguette slices for 5-7 minutes, until lightly toasted.
5. Meanwhile, sauté the portobello mushroom caps in a skillet with a little oil until tender and fragrant.
6. Top each toasted baguette slice with a mushroom cap, sun-dried tomatoes, and mozzarella cheese (if using).
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Portobello Mushroom and Blue Cheese Flatbread
Elevate your snack game with this decadent flatbread featuring earthy portobello mushrooms, tangy blue cheese, and crispy crust.
Ingredients:
– 1 package of pizza dough (homemade or store-bought)
– 2 large portobello mushrooms, stems removed and caps sliced
– 2 tablespoons olive oil
– 1/4 cup caramelized onions (store-bought or homemade)
– 1/4 cup crumbled blue cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch.
3. In a pan, sauté the mushroom slices with olive oil until tender and fragrant.
4. Spread caramelized onions over the dough, leaving a 1-inch border.
5. Top with cooked mushrooms and crumbled blue cheese.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until crust is golden brown.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 12-15 minutes
Summary
Discover the versatility of Portobello mushrooms with these 20 savory recipes for every occasion. From classic dishes like Grilled Portobello Mushroom Burgers with Garlic Aioli to innovative creations like Portobello Mushroom Tacos with Avocado Lime Crema, there’s something for everyone. Try your hand at Stuffed Portobello Mushrooms with Spinach and Feta or Portobello Mushroom Risotto with White Wine for a sophisticated dinner party. Or, go for comfort food with Portobello Mushroom and Swiss Cheese Melts or Portobello Mushroom Soup with Truffle Oil. Whatever the occasion, these recipes will surely impress!
