Top 17 Amazing Portobello Mushroom Recipe Collection
Portobello mushrooms bring incredible meaty texture and earthy flavor to every dish. These versatile caps work perfectly as pizza crusts, burger buns, and hearty main courses.
From simple sautéed sides to stuffed dinner showstoppers, these recipes transform ordinary portobellos into extraordinary meals that satisfy vegetarians and meat-lovers alike.
01. Herb-Garlic Sautéed Mushrooms
Simple sautéed portobello mushrooms with fragrant garlic and fresh rosemary. This versatile side dish transforms into pasta or omelet filling with ease.
Ingredients: 1 pound portobello mushroom caps, 4 cloves garlic (minced), 2 tablespoons fresh rosemary (chopped), 3 tablespoons olive oil, 2 tablespoons butter, salt and black pepper to taste.
How To Make Herb-Garlic Sautéed Mushrooms
1. Clean mushroom caps with damp paper towels and slice into ½-inch thick strips. Pat completely dry to prevent steaming during cooking, which ensures proper browning and concentrated flavor.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add mushroom slices in single layer, working in batches if needed to avoid overcrowding the pan.
3. Cook mushrooms without stirring for 4-5 minutes until deep golden brown on one side. Flip and cook another 3-4 minutes until tender and caramelized throughout.
4. Add butter, minced garlic, and rosemary to the pan. Stir constantly for 1-2 minutes until garlic becomes fragrant and herbs release their oils. Season generously with salt and pepper before serving immediately.
02. Pizza-Style Stuffed Portobello Caps
Cheesy pepperoni-topped portobello mushroom caps that taste like classic pizza. This low-carb alternative delivers all your favorite pizza flavors without the crust.
Ingredients: 4 large portobello mushroom caps, 1 cup marinara sauce, 1½ cups mozzarella cheese (shredded), 3 ounces pepperoni slices, 1 bell pepper (diced), ½ red onion (sliced), 2 tablespoons olive oil, Italian seasoning to taste.
How To Make Pizza-Style Stuffed Portobello Caps
1. Preheat oven to 425°F and line a baking sheet with parchment paper. Remove mushroom stems and scrape out dark gills using a spoon to create more space for toppings.
2. Brush mushroom caps inside and out with olive oil, then season with salt and pepper. Place gill-side up on prepared baking sheet and bake for 8 minutes to remove excess moisture.
3. Remove from oven and blot any accumulated liquid with paper towels. Spread marinara sauce evenly inside each cap, leaving small border around edges.
4. Layer half the mozzarella cheese over sauce, then add pepperoni, bell pepper, and onion slices. Top with remaining cheese and sprinkle with Italian seasoning.
5. Bake for 12-15 minutes until cheese melts and bubbles golden brown. Let cool for 3 minutes before serving to allow cheese to set properly.
03. Collard Greens Portobello Grilled Cheese
Hearty grilled cheese sandwich featuring meaty portobello mushrooms and sautéed collard greens. This elevated comfort food makes a satisfying and nutritious meal.
Ingredients: 8 slices sourdough bread, 2 large portobello caps (sliced), 3 cups collard greens (chopped), 6 slices sharp cheddar cheese, 4 tablespoons Dijonnaise, 3 tablespoons butter, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Collard Greens Portobello Grilled Cheese
1. Heat olive oil in large skillet over medium heat. Add sliced portobello mushrooms and cook for 6-8 minutes until golden brown and tender, stirring occasionally for even cooking.
2. Add chopped collard greens to the same pan with mushrooms. Sauté for 4-5 minutes until greens wilt and become tender. Season with salt and pepper, then transfer mixture to plate.
3. Spread Dijonnaise on one side of each bread slice. Layer cheese, mushroom-collard mixture, and more cheese between bread slices with Dijonnaise facing inward.
4. Butter outside of sandwiches and cook in clean skillet over medium heat for 3-4 minutes per side. Press gently with spatula until golden brown and cheese melts completely throughout.
04. Spinach Artichoke Stuffed Portobellos
Creamy spinach-artichoke dip baked inside portobello mushroom caps. These cheesy stuffed mushrooms make an impressive vegetarian main dish that’s ready quickly.
Ingredients: 4 large portobello caps, 5 ounces fresh spinach, 1 cup marinated artichoke hearts (chopped), 4 ounces cream cheese (softened), ½ cup mayonnaise, ¾ cup Parmesan cheese (grated), ½ cup mozzarella cheese (shredded), 3 cloves garlic (minced).
How To Make Spinach Artichoke Stuffed Portobellos
1. Preheat oven to 400°F and remove mushroom stems and gills. Brush caps with olive oil and place gill-side up on baking sheet. Bake for 10 minutes to pre-cook.
2. Meanwhile, wilt spinach in large skillet over medium heat until completely wilted and moisture evaporates. Let cool slightly, then squeeze out excess liquid using clean kitchen towel.
3. Combine wilted spinach, chopped artichokes, cream cheese, mayonnaise, half the Parmesan, and minced garlic in mixing bowl. Stir until creamy and well combined throughout.
4. Pat mushroom caps dry and divide spinach mixture evenly among caps. Top with remaining Parmesan and mozzarella cheese for golden finish.
5. Bake for 15-18 minutes until filling is hot and bubbly and cheese turns golden brown on top. Let rest 5 minutes before serving to allow flavors to meld together.
05. Mushroom Black Bean Quinoa Burgers
Hearty veggie burgers packed with mushrooms, black beans, and quinoa. These satisfying homemade patties offer healthy alternative to store-bought versions with incredible flavor.
Ingredients: 2 portobello caps (diced), 1 cup cooked quinoa, 1 can black beans (drained), ½ cup breadcrumbs, 1 large egg, ¼ cup red onion (minced), 2 cloves garlic (minced), 1 teaspoon cumin, ½ teaspoon smoked paprika, salt and pepper to taste.
How To Make Mushroom Black Bean Quinoa Burgers
1. Sauté diced portobello mushrooms in large skillet over medium-high heat for 8-10 minutes until moisture evaporates and mushrooms become golden brown and concentrated in flavor.
2. Mash black beans in large bowl using fork, leaving some chunks for texture. Add cooked quinoa, sautéed mushrooms, breadcrumbs, egg, onion, garlic, and all spices.
3. Mix everything together until well combined, then let mixture rest for 10 minutes to allow breadcrumbs to absorb moisture and help bind ingredients together properly.
4. Form mixture into 4 equal patties using your hands, pressing firmly to ensure they hold together during cooking. Refrigerate patties for 15 minutes to firm up.
5. Cook patties in lightly oiled skillet over medium heat for 4-5 minutes per side until crispy golden crust forms and burgers are heated through completely.
06. Individual Portobello Pizza with Arugula
Roasted portobello mushroom caps topped like personal pizzas with fresh arugula salad. These comforting individual servings make perfect light dinner or appetizer.
Ingredients: 4 large portobello caps, ¾ cup pizza sauce, 1 cup fresh mozzarella (torn), 3 cups arugula, 2 tablespoons balsamic vinegar, 3 tablespoons olive oil, ¼ cup pine nuts, salt and pepper to taste.
How To Make Individual Portobello Pizza with Arugula
1. Preheat oven to 450°F and prepare mushroom caps by removing stems and scraping out gills completely. Brush with olive oil and season with salt and pepper.
2. Place mushroom caps gill-side up on baking sheet and roast for 12 minutes until tender. Remove and blot any accumulated liquid with paper towels.
3. Spread pizza sauce evenly inside each mushroom cap, then distribute torn mozzarella pieces over sauce. Return to oven for 8-10 minutes until cheese melts and bubbles.
4. While mushrooms bake, toss arugula with balsamic vinegar, remaining olive oil, and pine nuts. Season salad lightly with salt and pepper for balanced flavor.
5. Top each hot mushroom pizza with generous handful of dressed arugula salad just before serving. The warm mushroom wilts the greens slightly for perfect contrast.
07. Cheesy Mushroom Baked Gratin
Earthy portobello mushrooms layered with rich cheese and baked until bubbly. This low-carb gratin works beautifully as elegant side dish or vegetarian main course.
Ingredients: 2 pounds portobello caps (sliced), 1 cup heavy cream, ¾ cup Gruyère cheese (grated), ½ cup Parmesan cheese (grated), 2 tablespoons fresh thyme, 3 cloves garlic (minced), 2 tablespoons butter, salt and pepper to taste.
How To Make Cheesy Mushroom Baked Gratin
1. Preheat oven to 375°F and butter a 9×13 inch baking dish. Slice portobello caps into ¼-inch thick pieces and pat completely dry with paper towels.
2. Sauté mushroom slices in batches in large skillet over medium-high heat until golden brown and moisture evaporates completely, about 6-8 minutes per batch.
3. Layer half the cooked mushrooms in prepared baking dish. Combine cream, minced garlic, and thyme in bowl, then pour half over mushrooms in dish.
4. Sprinkle half the Gruyère and Parmesan cheeses over cream layer. Add remaining mushrooms, then remaining cream mixture and cheeses for complete coverage.
5. Cover with foil and bake for 25 minutes. Remove foil and bake additional 15-20 minutes until top is golden brown and cream is bubbly throughout.
08. Sheet Pan Portobello Fajitas
Smoky spiced portobello mushrooms and colorful vegetables roasted together on one pan. These easy vegetarian fajitas come with creamy avocado-yogurt sauce for complete meal.
Ingredients: 4 portobello caps (sliced), 2 bell peppers (sliced), 1 large onion (sliced), ¼ cup olive oil, 2 teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, 1 avocado, ½ cup Greek yogurt, 2 tablespoons lime juice, tortillas for serving.
How To Make Sheet Pan Portobello Fajitas
1. Preheat oven to 425°F and line large baking sheet with parchment paper. Slice portobello caps, bell peppers, and onion into uniform strips for even cooking.
2. Toss sliced vegetables with olive oil, chili powder, cumin, smoked paprika, salt, and pepper in large bowl until everything is evenly coated with spices.
3. Spread seasoned vegetables in single layer on prepared baking sheet, making sure pieces don’t overlap to ensure proper roasting and caramelization.
4. Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and lightly charred around edges for maximum flavor development.
5. Meanwhile, mash avocado with Greek yogurt and lime juice until smooth and creamy. Serve roasted vegetables in warm tortillas topped with avocado crema and your favorite garnishes.
09. Balsamic Chicken with Portobellos and Shallots
Juicy chicken thighs paired with meaty portobello mushrooms in tangy balsamic glaze. This quick one-pan dinner delivers restaurant-quality results with minimal effort required.
Ingredients: 6 bone-in chicken thighs, 3 portobello caps (quartered), 4 large shallots (halved), ¼ cup balsamic vinegar, 2 tablespoons honey, 3 tablespoons olive oil, 2 cloves garlic (minced), fresh thyme sprigs, salt and pepper to taste.
How To Make Balsamic Chicken with Portobellos and Shallots
1. Preheat oven to 400°F and season chicken thighs generously with salt and pepper on both sides. Heat olive oil in large oven-safe skillet over medium-high heat.
2. Brown chicken thighs skin-side down for 5-6 minutes until golden and crispy. Flip and cook another 3 minutes, then transfer to plate temporarily.
3. Add quartered portobello mushrooms and halved shallots to same skillet. Cook for 4-5 minutes until vegetables begin to caramelize and develop rich color.
4. Whisk together balsamic vinegar, honey, and minced garlic in small bowl. Return chicken to skillet skin-side up and pour balsamic mixture over everything.
5. Add thyme sprigs and transfer skillet to oven. Bake for 25-30 minutes until chicken reaches 165°F internally and glaze becomes thick and glossy.
10. Spiced Mushroom Shawarma Pitas
Bold Middle Eastern spices transform portobello mushrooms into satisfying shawarma filling. Creamy tahini-yogurt sauce and fresh vegetables complete these flavorful vegetarian pitas perfectly.
Ingredients: 4 portobello caps (sliced), 2 teaspoons ground cumin, 1 teaspoon coriander, ½ teaspoon cinnamon, ½ cup Greek yogurt, 3 tablespoons tahini, 2 tablespoons lemon juice, 4 pita breads, cucumber and tomatoes for serving, olive oil, salt and pepper.
How To Make Spiced Mushroom Shawarma Pitas
1. Slice portobello caps into thin strips and toss with olive oil, cumin, coriander, cinnamon, salt, and pepper until evenly coated with aromatic spice mixture.
2. Heat large skillet over medium-high heat and cook spiced mushroom strips for 8-10 minutes, stirring occasionally, until tender and deeply caramelized throughout.
3. Meanwhile, whisk together Greek yogurt, tahini, lemon juice, and pinch of salt in small bowl until smooth and creamy. Adjust consistency with water if needed.
4. Warm pita breads in dry skillet or toaster until soft and pliable. Fill each pita with spiced mushrooms, diced cucumber, tomatoes, and generous drizzle of tahini sauce.
11. Vegetarian Mushroom French Dip
Meaty portobello mushrooms replace beef in these satisfying French dip sandwiches. Rich mushroom broth for dipping makes this vegetarian version just as craveable as the original.
Ingredients: 4 large portobello caps (sliced), 4 French rolls, 4 slices provolone cheese, 3 cups beef-style vegetable broth, 2 tablespoons soy sauce, 1 large onion (sliced), 3 cloves garlic (minced), 2 tablespoons olive oil, fresh thyme, salt and pepper.
How To Make Vegetarian Mushroom French Dip
1. Heat olive oil in large skillet over medium-high heat. Add sliced onions and cook for 8-10 minutes, stirring occasionally, until golden brown and caramelized throughout.
2. Add sliced portobello mushrooms to the same pan with onions. Cook for 6-8 minutes until mushrooms release their moisture and become tender and browned.
3. Stir in minced garlic and thyme, cooking for 1 minute until fragrant. Add vegetable broth and soy sauce, bringing mixture to simmer for deeper flavor.
4. Let mushroom mixture simmer for 5 minutes to concentrate flavors, then strain liquid into serving bowls for dipping, reserving mushroom mixture separately.
5. Split French rolls and fill with mushroom-onion mixture and provolone cheese. Toast sandwiches in oven until cheese melts, then serve immediately with warm broth for dipping.
12. French Onion Soup with Mushroom Cheese Toast
Classic French onion soup topped with cheese-stuffed portobello mushrooms instead of traditional toast. This creative twist adds extra umami flavor and satisfying texture to every spoonful.
Ingredients: 4 large onions (sliced), 4 small portobello caps, 6 cups beef broth, ½ cup dry white wine, 1 cup Gruyère cheese (grated), ¼ cup breadcrumbs, 2 tablespoons fresh herbs, 3 tablespoons butter, 2 tablespoons olive oil, salt and pepper to taste.
How To Make French Onion Soup with Mushroom Cheese Toast
1. Melt butter with olive oil in large pot over medium heat. Add sliced onions and cook slowly for 30-40 minutes, stirring occasionally, until deep golden brown and caramelized.
2. Add white wine to caramelized onions and cook for 2 minutes to burn off alcohol. Pour in beef broth and simmer for 20 minutes to develop rich flavor.
3. Meanwhile, remove mushroom stems and scoop out gills. Mix Gruyère cheese, breadcrumbs, and fresh herbs in bowl, then stuff mixture into mushroom caps.
4. Place stuffed mushrooms on baking sheet and broil for 5-7 minutes until cheese melts and turns golden brown on top with crispy edges.
5. Ladle hot soup into bowls and float one cheese-stuffed mushroom in each serving. The mushroom acts as edible “crouton” that absorbs the flavorful broth beautifully.
13. Turkey Burgers with Mushroom Buns
Lean turkey burgers served on grilled portobello mushroom caps instead of traditional buns. Swiss cheese, tomato, and arugula complete this delicious low-carb dinner option.
Ingredients: 1 pound ground turkey, 8 portobello mushroom caps, 4 slices Swiss cheese, 1 large tomato (sliced), 2 cups arugula, 1 egg, ¼ cup breadcrumbs, 2 cloves garlic (minced), 1 teaspoon Worcestershire sauce, olive oil, salt and pepper to taste.
How To Make Turkey Burgers with Mushroom Buns
1. Remove stems from mushroom caps and scrape out gills completely. Brush both sides with olive oil and season with salt and pepper for maximum flavor.
2. Grill mushroom caps over medium heat for 4-5 minutes per side until tender and grill marks appear. Set aside and keep warm while preparing turkey burgers.
3. Combine ground turkey, egg, breadcrumbs, minced garlic, Worcestershire sauce, salt, and pepper in bowl. Mix gently without overworking to maintain tender texture.
4. Form mixture into 4 patties and grill over medium-high heat for 5-6 minutes per side until internal temperature reaches 165°F throughout.
5. Top each turkey burger with Swiss cheese during last minute of cooking to melt. Assemble burgers using mushroom caps as buns, adding tomato slices and fresh arugula.
14. Hearty Mushroom and Lentil Soup
Rich brothy soup featuring fresh and dried mushrooms with protein-packed lentils. Spicy harissa paste adds warmth and color to this satisfying plant-based meal.
Ingredients: 3 portobello caps (diced), 1 cup green lentils, 1 ounce dried porcini mushrooms, 6 cups vegetable broth, 2 tablespoons harissa paste, 1 onion (diced), 3 carrots (diced), 3 celery stalks (diced), 4 cloves garlic (minced), 2 tablespoons olive oil.
How To Make Hearty Mushroom and Lentil Soup
1. Soak dried porcini mushrooms in 1 cup hot water for 15 minutes until softened. Remove mushrooms and chop finely, reserving the flavorful soaking liquid separately.
2. Heat olive oil in large pot over medium heat. Add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables soften and begin to caramelize.
3. Add diced portobello mushrooms, chopped porcini, and minced garlic to pot. Cook for 5 minutes until fresh mushrooms release their moisture and become tender.
4. Stir in harissa paste and cook for 1 minute until fragrant. Add lentils, vegetable broth, and reserved mushroom soaking liquid to the pot.
5. Bring soup to boil, then reduce heat and simmer for 25-30 minutes until lentils are tender. Season with salt and pepper, adjusting harissa for desired spice level.
15. Sweet Potato Hash Stuffed Mushrooms
Vegan stuffing inspired by sausage flavors fills large portobello mushroom caps beautifully. Diced sweet potatoes, bell peppers, and apples create colorful holiday-worthy plant-based main dish.
Ingredients: 4 large portobello caps, 2 sweet potatoes (diced), 1 bell pepper (diced), 1 apple (diced), 1 onion (diced), 2 teaspoons poultry seasoning, 1 teaspoon sage, ½ cup vegetable broth, 3 tablespoons olive oil, salt and pepper to taste.
How To Make Sweet Potato Hash Stuffed Mushrooms
1. Preheat oven to 400°F and remove mushroom stems and gills. Brush caps with olive oil and place gill-side up on baking sheet, then bake for 15 minutes.
2. Meanwhile, heat remaining olive oil in large skillet over medium heat. Add diced sweet potatoes and cook for 8-10 minutes until they begin to soften and caramelize.
3. Add diced onion and bell pepper to skillet with sweet potatoes. Cook for 5-6 minutes until vegetables become tender and lightly browned around edges.
4. Stir in diced apple, poultry seasoning, sage, salt, and pepper. Add vegetable broth and cook for 3-4 minutes until liquid reduces and flavors meld together.
5. Remove mushroom caps from oven and blot dry. Divide sweet potato hash evenly among caps, mounding mixture high. Bake additional 10-12 minutes until heated through completely.
16. Gruyère Chicken Cutlets with Portobellos
Tender chicken cutlets topped with sautéed portobello mushrooms and nutty melted Gruyère cheese. This elegant dish transforms simple ingredients into restaurant-quality dinner perfection.
Ingredients: 4 chicken breast cutlets, 3 portobello caps (sliced), 1 cup Gruyère cheese (grated), ½ cup chicken broth, ¼ cup white wine, 2 tablespoons butter, 2 tablespoons olive oil, 2 cloves garlic (minced), fresh thyme, salt and pepper to taste.
How To Make Gruyère Chicken Cutlets with Portobellos
1. Season chicken cutlets with salt and pepper on both sides. Heat olive oil in large oven-safe skillet over medium-high heat until shimmering and hot.
2. Cook chicken cutlets for 4-5 minutes per side until golden brown and cooked through to 165°F internal temperature. Transfer to plate and tent with foil.
3. Add sliced portobello mushrooms to same skillet and cook for 6-8 minutes until golden brown and tender, stirring occasionally for even cooking.
4. Add minced garlic and thyme to mushrooms, cooking for 1 minute until fragrant. Pour in wine and broth, scraping up browned bits from pan bottom.
5. Return chicken to skillet and top with sautéed mushrooms and Gruyère cheese. Broil for 2-3 minutes until cheese melts and turns golden brown on top.
17. Caprese Stuffed Portobello Caps
Fresh mozzarella, ripe tomatoes, and fragrant basil fill meaty portobello mushroom caps perfectly. This vegetarian main dish captures all the beloved flavors of classic Caprese salad.
Ingredients: 4 large portobello caps, 8 ounces fresh mozzarella (sliced), 2 large tomatoes (sliced), ¼ cup fresh basil leaves, 3 tablespoons balsamic glaze, 2 tablespoons olive oil, 2 cloves garlic (minced), salt and pepper to taste.
How To Make Caprese Stuffed Portobello Caps
1. Preheat oven to 425°F and remove mushroom stems and gills completely. Brush caps inside and out with olive oil mixed with minced garlic for extra flavor.
2. Season mushroom caps with salt and pepper, then place gill-side up on baking sheet. Bake for 10 minutes to remove excess moisture and pre-cook.
3. Remove mushrooms from oven and pat dry with paper towels. Layer mozzarella slices and tomato slices alternately inside each mushroom cap, overlapping slightly.
4. Season tomatoes lightly with salt and pepper, then return stuffed mushrooms to oven for 12-15 minutes until cheese melts and tomatoes soften.
5. Remove from oven and immediately top with fresh basil leaves and drizzle with balsamic glaze. Let rest for 3 minutes before serving to allow flavors to meld beautifully.
Final Thoughts
These portobello mushroom recipes prove that vegetarian cooking can be both satisfying and incredibly flavorful. From simple sides to elegant main courses, portobellos adapt beautifully to any cooking style.
Whether you’re looking for quick weeknight dinners or impressive entertaining options, these versatile mushroom caps deliver restaurant-quality results every time you cook.
