Are you looking for a versatile ingredient that can elevate your meals to the next level? Look no further than the humble Portobello mushroom. With their meaty texture and rich, earthy flavor, Portobellos are the perfect canvas for a wide range of delicious recipes. From classic comfort foods to international-inspired dishes, we’ve rounded up 20 mouthwatering Portobello mushroom recipes that are sure to please even the pickiest of eaters.
Whether you’re in the mood for something savory and comforting or light and refreshing, our collection has got you covered. From burgers to pasta dishes, tacos to salads, and everything in between, we’ve gathered the most creative and mouthwatering Portobello mushroom recipes out there. So go ahead, get cooking, and discover a whole new world of flavors with these amazing Portobello mushroom recipes!
Grilled Portobello Mushroom Burgers
Elevate your burger game with this simple and flavorful recipe featuring meaty portobello mushrooms. Perfect for a quick dinner or weekend BBQ, these grilled burgers are sure to please!
Ingredients:
– 4 large portobello mushrooms
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, and your favorite toppings (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, and garlic powder.
3. Brush both sides of the mushrooms with the marinade.
4. Season with salt and pepper to taste.
5. Grill mushrooms for 4-5 minutes per side, or until tender and slightly charred.
6. Assemble burgers on buns with your favorite toppings.
Cooking Time: 8-10 minutes
Stuffed Portobello Mushrooms with Spinach and Cheese
A flavorful and satisfying vegetarian option, these stuffed portobello mushrooms are perfect for a quick weeknight dinner or as a show-stopping side dish.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, cheese, breadcrumbs, and garlic.
3. Wipe mushroom caps clean with a paper towel. Stuff each cap with the spinach mixture, dividing it evenly among the four mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
5. Bake for 15-20 minutes or until the cheese is melted and the mushrooms are tender.
Cooking Time: 15-20 minutes
Portobello Mushroom Steaks with Garlic Butter
Elevate your dinner game with this simple yet impressive recipe featuring earthy Portobello mushrooms and rich garlic butter.
Ingredients:
• 4 large Portobello mushrooms, stems removed
• 2 cloves of garlic, minced
• 1/2 cup (1 stick) unsalted butter, softened
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the minced garlic and softened butter until well combined.
3. Brush both sides of the mushroom caps with the garlic butter mixture.
4. Season the mushrooms with salt and pepper to taste.
5. Place the mushrooms on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) between each steak.
6. Bake for 15-20 minutes or until the mushrooms are tender and the garlic butter is golden brown.
Cooking Time: 15-20 minutes
Serve: Garnish with chopped parsley if desired. Serve hot and enjoy!
Creamy Portobello Mushroom Pasta
A rich and satisfying vegetarian dish that combines the earthy flavor of portobello mushrooms with the creaminess of a garlicky sauce, all tossed with al dente pasta.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 2 large portobello mushrooms, stems removed and caps sliced
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, sauté mushrooms and garlic in a little olive oil until the mushrooms release their liquid and start to brown.
3. Add heavy cream and Parmesan cheese to the skillet. Stir until the sauce simmers and thickens slightly.
4. Combine cooked pasta with the mushroom sauce. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Portobello Mushroom Pizza with Goat Cheese
Elevate your pizza game with this unique and flavorful combination of earthy portobello mushrooms, creamy goat cheese, and a crispy crust. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 4 Portobello mushrooms
– 1 pre-made pizza dough (homemade or store-bought)
– 2 tablespoons olive oil
– 1/4 cup goat cheese, crumbled
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– Optional toppings: garlic powder, red pepper flakes, balsamic glaze
Instructions:
1. Preheat oven to 425°F (220°C).
2. Clean the mushrooms by gently wiping with a damp cloth.
3. Roll out the pizza dough to desired thickness.
4. Brush the dough with olive oil and top with sliced mushrooms, crumbled goat cheese, and chopped thyme.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.
7. Remove from oven and let cool for a few minutes before slicing.
Cooking Time: 12-15 minutes
Balsamic Glazed Portobello Mushrooms
Elevate your meal with these rich and savory portobello mushrooms glazed in a sweet and tangy balsamic reduction. Perfect as an appetizer or side dish.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup balsamic vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, combine balsamic vinegar, olive oil, garlic, and honey.
3. Bring mixture to a simmer over medium heat; reduce heat to low and cook for 10 minutes or until thickened.
4. Brush the mushrooms with the glaze, then place them on a baking sheet lined with parchment paper.
5. Roast in the oven for 15-20 minutes or until tender and caramelized.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Portobello Mushroom and Swiss Cheese Quesadillas
Portobello Mushroom and Swiss Cheese Quesadillas: A flavorful twist on traditional quesadillas, this recipe combines the earthy flavor of Portobello mushrooms with the creaminess of Swiss cheese.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps sliced into thin strips
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded Swiss cheese
– 4 large tortillas (flour or corn)
– Salt and pepper to taste
Instructions:
1. Heat one tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the mushroom strips and cook until they release their liquid and start to brown, about 5 minutes.
3. Add the chopped onion and minced garlic; cook until the onion is translucent.
4. In a separate pan or griddle, place a tortilla and sprinkle half of the cooked mushroom mixture on half of the tortilla.
5. Top with half of the shredded Swiss cheese.
6. Fold the tortilla in half to enclose the filling.
7. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
8. Flip and cook for an additional 2 minutes.
9. Repeat with remaining ingredients.
Cooking Time: 15-20 minutes
Portobello Mushroom Risotto with Truffle Oil
Elevate your risotto game with this decadent dish, featuring earthy Portobello mushrooms and the richness of truffle oil.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 large Portobello mushroom, sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Truffle oil, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms and cook until tender, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. If using wine, add it to the pan and cook until almost completely evaporated, about 2 minutes.
5. Add the Arborio rice and stir to coat with oil and mix with mushroom mixture.
6. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding the broth in 1/2 cup increments, until the rice is cooked and creamy (about 20-25 minutes).
7. Season with salt, pepper, and thyme to taste.
8. Serve hot, drizzled with truffle oil.
Cooking Time: 25-30 minutes
Portobello Mushroom Tacos with Avocado Crema
Elevate your taco game with this savory and delicious recipe featuring meaty portobello mushrooms, creamy avocado crema, and fresh toppings.
Ingredients:
– 4 Portobello mushrooms
– 1/2 red onion, thinly sliced
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8 taco-sized corn tortillas
– Salt and pepper to taste
– Avocado Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together lime juice, garlic, salt, and pepper. Add sliced mushrooms; toss to coat.
3. Grill mushrooms for 4-5 minutes per side, or until tender and slightly charred.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing grilled mushrooms onto warmed tortillas, followed by your desired toppings.
Avocado Crema:
– 1 ripe avocado, diced
– 1/2 cup sour cream
– Juice of 1 lime
– Salt and pepper to taste
Combine all ingredients in a bowl; mix until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes (includes grill time)
Portobello Mushroom and Arugula Salad
This salad combines the earthy flavor of Portobello mushrooms with the peppery taste of arugula, making for a delicious and healthy side dish or light lunch.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps sliced into thin strips
– 4 cups arugula leaves
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush mushroom strips with olive oil and season with salt and pepper.
3. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
4. In a large bowl, combine arugula leaves, grilled mushrooms, and crumbled feta cheese (if using).
5. Drizzle with balsamic vinegar and toss to combine.
6. Serve immediately.
Cooking Time: 15-20 minutes
Portobello Mushroom Stir-Fry with Soy Ginger Sauce
Elevate your stir-fry game with this savory and aromatic dish, featuring meaty Portobello mushrooms smothered in a rich soy ginger sauce.
Ingredients:
– 2 large Portobello mushrooms, stems removed and caps sliced into thin strips
– 1/4 cup soy sauce
– 2 tablespoons grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Chopped scallions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. In a small bowl, whisk together soy sauce, ginger, and garlic.
4. Pour the sauce into the skillet and stir-fry for an additional 1-2 minutes, or until the mushrooms are coated.
5. Season with salt and pepper to taste.
6. Garnish with scallions and sesame seeds, if desired.
Cooking Time: 10-12 minutes
Portobello Mushroom and Blue Cheese Crostini
These decadent little bites combine the earthy flavor of Portobello mushrooms with the pungency of blue cheese, all on a crispy baguette base. Perfect for parties or everyday snacking, these crostini are sure to delight.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps sliced into thin strips
– 1/2 cup blue cheese crumbles
– 1 tablespoon olive oil
– 1 baguette, sliced into 1/2-inch thick rounds
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a pan, heat the olive oil over medium-high heat. Add mushroom strips and cook until tender and caramelized, about 5 minutes.
3. Meanwhile, toast baguette slices in the oven for 5-7 minutes, or until lightly browned.
4. Top each toasted baguette round with a spoonful of sautéed mushrooms, a sprinkle of blue cheese crumbles, and a pinch of salt and pepper to taste.
5. Garnish with fresh thyme leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Portobello Mushroom Soup with Thyme
Warm up on a chilly day with this rich and savory Portobello mushroom soup infused with the earthy flavor of thyme. This comforting recipe is perfect for a cozy night in or a quick lunch.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 cup vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
3. Add the garlic, thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
5. If desired, stir in the heavy cream or half-and-half to add richness.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Portobello Mushroom and Quinoa Stuffed Peppers
Transform humble bell peppers into a flavorful and nutritious meal by filling them with the savory goodness of portobello mushrooms and quinoa.
Ingredients:
– 4 large bell peppers, any color
– 2 Portobello mushrooms, stems removed and caps sliced
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the mushrooms and cook until tender, about 5 minutes.
3. In a separate bowl, mix cooked quinoa with parsley, garlic, salt, and pepper.
4. Stuff each bell pepper with the mushroom mixture, followed by the quinoa mixture.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 35-40 minutes
Servings: 4
Portobello Mushroom and Caramelized Onion Tart
Portobello Mushroom and Caramelized Onion Tart: A Savory Delight
This elegant tart combines the earthy flavors of Portobello mushrooms with the sweetness of caramelized onions, all on a flaky pastry crust. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 package puff pastry, thawed
– 4-6 Portobello mushrooms, stems removed and caps sliced into thin strips
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, caramelize onions over medium-low heat for 30-40 minutes or until golden brown.
4. Meanwhile, sauté mushroom strips with olive oil, salt, and pepper until tender and fragrant.
5. Spread caramelized onions over the center of the pastry, leaving a 1-inch border.
6. Arrange mushrooms on top of the onions.
7. Sprinkle Parmesan cheese over the mushrooms.
8. Fold edges of the pastry up to form a crust, pressing gently to seal.
9. Brush crust with a little water and bake for 25-30 minutes or until golden brown.
Cooking Time: 40-50 minutes
Portobello Mushroom and Lentil Shepherd’s Pie
A hearty, comforting twist on the classic shepherd’s pie, featuring earthy portobello mushrooms and nutritious lentils.
Ingredients:
– 1 large portobello mushroom, stems removed and caps sliced into 1/2-inch pieces
– 1 cup cooked lentils
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mushroom slices and cook until they release their liquid and start to brown, about 5 minutes.
4. Stir in lentils, vegetable broth, and thyme. Season with salt and pepper. Cook for an additional 2 minutes.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Spread mashed potatoes over the top of the mushroom-lentil mixture.
7. Bake for 25-30 minutes or until the potatoes are golden brown.
Cooking Time: 30-35 minutes
Portobello Mushroom and Goat Cheese Bruschetta
This bruschetta recipe combines the earthy flavor of Portobello mushrooms with the creaminess of goat cheese, all on toasted baguette slices. A perfect appetizer or snack for any occasion.
Ingredients:
– 4-6 Portobello mushrooms, stems removed and caps sliced into 1/4-inch thick strips
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– 1 baguette, cut into 1-inch slices
– 1/2 cup goat cheese, crumbled
– Fresh thyme leaves, chopped (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add mushroom strips to the skillet and cook until tender, about 5 minutes.
4. Brush baguette slices with olive oil and toast in the oven for 5-7 minutes, or until lightly browned.
5. Top toasted baguette slices with mushrooms, goat cheese, and a drizzle of balsamic vinegar. Garnish with chopped thyme leaves if desired.
Cooking Time: 15-20 minutes
Portobello Mushroom and Kale Stuffed Shells
Elevate your stuffed shells game with the earthy flavors of Portobello mushrooms and the nutritious crunch of kale. This unique twist on a classic comfort food is sure to become a new favorite.
Ingredients:
– 12 jumbo pasta shells
– 1 lb Portobello mushrooms, stems removed and caps finely chopped
– 2 cups fresh kale leaves, stems removed and chopped
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Add chopped mushrooms and kale; cook until wilted.
5. Stir in ricotta cheese until smooth.
6. Stuff cooked pasta shells with mushroom-kale mixture and top each shell with mozzarella and Parmesan cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Portobello Mushroom and Sun-Dried Tomato Pasta
This hearty pasta dish combines the earthy flavor of Portobello mushrooms with the sweet, tangy taste of sun-dried tomatoes. A perfect blend of flavors for a quick and satisfying dinner.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 2 large Portobello mushrooms, stems removed and caps sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in sun-dried tomatoes, thyme, salt, and pepper. Cook for an additional 2-3 minutes.
5. Add reserved pasta water to the skillet if sauce seems too thick. Combine cooked pasta with mushroom mixture.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Portobello Mushroom and Gruyère Stuffed Chicken
This recipe combines the richness of Gruyère cheese with the earthiness of Portobello mushrooms, creating a delightful and sophisticated chicken dish perfect for special occasions or everyday meals.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large Portobello mushrooms, stems removed and caps finely chopped
– 1/2 cup Gruyère cheese, shredded
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium-high heat. Add the chopped mushrooms and cook until softened, about 3-4 minutes.
3. Stuff each chicken breast with the mushroom mixture, dividing it evenly among the four breasts.
4. Sprinkle the Gruyère cheese on top of the mushrooms.
5. Season with salt, pepper, and minced garlic.
6. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to fall in love with Portobello mushrooms! This versatile ingredient can be used in a variety of dishes, from burgers and pizzas to pasta and salads. Discover 20 savory recipes that will impress your family and friends. From classic grilled portobello mushroom burgers to creamy risotto with truffle oil, these mouthwatering creations are sure to satisfy any craving. Whether you’re looking for a quick weeknight dinner or a show-stopping main course, Portobello mushrooms have got you covered. Explore the world of flavors and get cooking!
