Our 11 Best Portobello Mushroom Recipes
No matter the season, occasion, or type of recipe you want to make, the large, meaty portobello mushroom is always a good choice. Here, you'll find our very best portobello mushroom recipes ranging from burgers and pizzas to stuffing and stew.
What is full-flavored, full of savory juice, and as good on the grill in summer as it is in a risotto in winter? Why, it's the portobello mushroom, of course. It doesn't hurt that portobellos are very beautiful, with thick caps, velvety brown gills, and stout, edible stems. These mushrooms can be a hearty main course or delicate tea-time snack. Our collection of portobello mushroom recipes will show you how to make the most of this favorite fungi.
Because portobellos are easy to cultivate, they are commonly available and reasonably priced. Mushrooms in general are exceptionally nutritious, and portobellos' meaty texture and flavor make them unusually versatile in the kitchen. Their scientific name is Agaricus bisporus. And here's the interesting thing: Portobellos are the same as cremini and button mushrooms. If those cute white and tan nubbins were allowed to grow up, they would ultimately become portobellos. Their flavor profile is similar, but where the portobello wins is in the additional depth of flavor that its large gills add to sauces, pan juices, or melting mushroom burgers. If you allow the mushrooms to caramelize, they pretty much define the concept of umami.
One of the things we love about portobellos is that they are incredibly effective sponges. Marinating portobellos before cooking them is an endlessly creative trick to add easy flavor to the already-satisfying mushroom. And this substantial mushroom is not only a mouthwatering vegan steak, but the basis for opulent risottos, rustic stews, quickly delicious pizzas, and the lightest of summer sandwiches.
Roasted Portobellos with Kale
Choose the fattest mushrooms you can find to make the most of the apple cider vinegar and honey that marinates them before roasting. A filling of garlicky, bite-tender kale transforms this mushroom into a succulent main course.
Stuffed Mushroom Hoagie
If the banh mi travelled to Little Italy, this is how the sandwich would reinvent itself: A hoagie roll brushed with garlic butter, stuffed with broiled portobello mushrooms, and finished with fresh parsley and carrot sticks tossed with spicy cherry peppers. Wrap your hands around it all and bite.
Portobello Sausage and Fennel Dressing
Mushrooms added to a sausage-fragrant stuffing elevate this traditional Thanksgiving side dish into a standalone meal. Prepare it a day ahead and simply heat it through before serving.
Roasted Garlic Risotto with Mushrooms
The secret to this mushroom-rich risotto is the sumptuous garlic purée that's stirred into the broth at the beginning and swirled into the cooked rice at the end. Wine deglazes the pan where the mushrooms have browned, building layers of flavor for the finished dish.
Grilled Vegetable Pizzas
Transform store-bought flatbreads into easy pizzas by loading them with bushels of grilled produce—portobellos, zucchini, kale, and onion—all held together by melted cheese and brightened by a mouthwatering dash of mustardy vinaigrette.
An old-school recipe (by that we mean French and technique-driven), duxelles is savory paste of mushrooms and it has a secret. Because it is richly-flavored with butter, shallots, cream, Madeira, and herbs, it can stand alone in its own right as a very spreadable and more-ish pâté.
Mushroom and Lima Bean Stew
A cozy and nourishing stew of beans, portobello mushrooms, and butternut squash is the hearty answer to a cold night. Kale is added in the last few minutes of cooking so that the leaves remain vibrantly green and inviting.
Cheese-Stuffed Portobello Burger
Grilled mushrooms filled with melted cheese, breaded and stuffed into brioche buns spread with garlic mayo? Why, yes, please. Pick the heftiest portobellos you can find for these burgers: The meatier the mushroom, the easier they are to butterfly and fill with cheese.
Grilled Polenta and Balsamic Mushrooms
A marinade of fresh thyme, parsley, garlic and balsamic infuses portobellos with aroma, and is then reduced to make an intense dressing for the grilled mushrooms scattered across charred polenta.
Vegan Mushroom Tea Sandwiches
The delightful tea sandwich is given a mushroom makeover with sliced, grilled portobellos, chives, microgreens, and vegan mayonnaise. Cut the bread as thinly as possible and remember to remove the crusts, which you can save to make breadcrumbs.
Individual Portobello Mushroom Gratins
In this simple and sophisticated entrée, portobello caps are stuffed with an aromatic filling of their own chopped stems, cremini mushrooms, white wine, cream, herbs, and shallots. Breadcrumbs and parmesan create a piping-hot crust after a few minutes under the broiler.