20+ Best Portobello Mushroom Recipes

From comforting soups to cheesy sides, these versatile recipes are perfect for portobello mushroom lovers. Each recipe highlights the mushroom’s earthy flavor and is rated with four- and five-stars, so we’ll know you’ll love them. Recipes like our Spinach & Artichoke-Stuffed Portobello Mushrooms and Mushroom French Dip are sure to add an extra punch of flavor to your dinner.

Caprese Stuffed Portobello Mushrooms

We’ve taken the key ingredients of the popular Caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.

Cheesy Portobello Chicken Cutlets with Broccoli

Jacob Fox

Adding nutty Gruyère atop the chicken at the very end and popping it under the broiler takes this dish from delicious to heavenly. If you can’t find Gruyère, Jarlsberg or Emmentaler cheese makes a good substitute.

Spinach & Artichoke-Stuffed Portobello Mushrooms

Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.

Mushroom French Dip

Jacob Fox

Meaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.

Mushroom-Quinoa Veggie Burgers with Special Sauce

These hearty mushroom, black bean and quinoa veggie burgers are a healthy and satisfying homemade alternative to store-bought veggie burgers. And they take just 25 minutes of active time to prep, so while they’re special enough for entertaining, they’re quick enough for weeknight dinners.

Mushroom-Swiss Turkey Burgers

In this gluten-free turkey burger recipe, lean ground turkey stands in for ground beef, and portobello mushrooms produce a juicy, flavorful alternative to the traditional bun. Melted Swiss cheese, sliced tomato and arugula top off this delicious low-carb dinner!

Garlic-Rosemary Mushrooms

These simple sautéed mushrooms work as a quick, weeknight side dish. To turn them into a main course, toss with cooked pasta and a generous handful of Parmesan cheese or fold into an omelet with Gruyère, fontina or Swiss cheese.

Balsamic-Roasted Chicken Thighs with Portobellos & Shallots

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis

This quick and easy savory recipe gets a zip and tang of sweetness from balsamic glaze. The meaty portobellos pair perfectly with juicy chicken thighs.

Mushroom Shawarma with Yogurt-Tahini Sauce

The bold spices and cooling and creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting so that you don’t miss the meat at all.

Crispy Portobellos with Marsala Sauce

Jacob Fox

The sweetness of Marsala wine pairs nicely with earthy portobello mushrooms, but dry sherry and port are good substitutes. Serve over whole-wheat pasta or mashed potatoes, with a salad.

Mushroom & Lentil Soup

Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen

Fresh and dried mushrooms provide a deep umami flavor in this brothy soup, while harissa paste brings color and spiciness. Lentils serve as a great source of plant-based protein and help bulk up the soup so you’ll feel full and satisfied.

Sheet-Pan Portobello Fajitas

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

These veggie-packed sheet-pan portobello fajitas are well-seasoned with a smoky spice blend and served with a zesty avocado-yogurt crema. Top them with your favorite garnishes for an easy vegetarian dinner.

Cheesy Black Bean & Corn-Stuffed Portobello Mushrooms

We’ve taken some key burrito ingredients–black beans, corn and spicy pepper Jack cheese–and piled them into roasted portobello mushroom caps for a delicious and satisfying vegetarian dinner. Serve these with pico de gallo or any of your favorite burrito toppings!

Cheesy Mushroom Gratin

Earthy portobellos are roasted then smothered in cheese in this easy low-carb side dish. Enjoy this gratin alongside pork or steak, or add a salad and turn it into a delicious vegetarian dinner.

Portobello Mushroom Pizzas with Arugula Salad

Roasted portobello mushrooms stand in for pizza crust in these comforting individual “pizzas.” An easy arugula side salad makes a vibrant accompaniment.

Sweet Potato Hash Stuffed Portobello Mushrooms

Diced sweet potato, bell peppers and apples make a vegan stuffing inspired by the flavors of sausage. To add that savory flavor, we use poultry seasoning (don’t worry, there’s no actual poultry in it!). Piled into portobello mushroom caps, it creates a beautiful and filling plant-based main dish—perfect for the holidays.

French Onion Soup with Portobello Cheese “Toast”

Roasted portobello mushrooms stuffed with cheese, herbs and breadcrumbs stand in for the traditional Gruyère toast you’d find on top of a crock of French onion soup.

Crispy Portobello Cutlets with Caramelized Onions & Blue Cheese

Portobello mushroom cutlets get steak-house treatment–caramelized onions and blue cheese–in this healthy vegetarian dinner recipe. Serve the mushroom “steaks” with a baked potato and creamed spinach.

Crispy Parmesan Mushroom Fries with Ranch Sauce

If you’re looking for a new way to enjoy portobello mushrooms, look no further. These meaty mushrooms are sliced, then coated in crispy breadcrumb topping. Hot out of the oven, they’re served with a creamy ranch sauce. They’re a perfect lower-carb alternative to regular french fries!

Pepperoni Pizza Portobello Mushrooms

Ooey-gooey cheese, pepperoni, bell pepper and onion top portobello mushroom caps in this low-carb version of classic pizza.

Collards & Portobello Grilled Cheese

Meaty portobello mushrooms and sautéed collards turn this easy grilled cheese recipe into a healthy meal. If you don’t have Dijonnaise on hand, make your own by stirring 1 tablespoon Dijon mustard into 3 tablespoons mayonnaise.

Portobello Paillards with Spinach, White Beans & Caramelized Onions

Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian dish. Instead of pounding the caps, we weigh them down in the skillet to flatten them while they cook.

Previous post Scientists Have Coined a Devastating New Term for Not Being Able to See the Stars at Night
Next post Canada and India make tit-for-tat envoy expulsions over killing of Sikh leader | Canada