6 Portobello Mushroom Recipes That You'll Love

Sautéed portobello mushrooms are a quick and tasty side dish. They're great with rice, pasta, or even on toast.

Ingredients:

- 2 large portobello mushrooms, sliced

- 2 tablespoons olive oil

- 2 garlic cloves, minced

- Salt and pepper to taste

- 1 tablespoon soy sauce (optional)

- Fresh parsley for garnish (optional)

Instructions:

1. Gently clean the portobello mushrooms using a damp cloth to remove any dirt. Remove the stems and slice the caps into even pieces.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the minced garlic and stir for about 30 seconds until it becomes fragrant but not browned.

4. Add the sliced mushrooms to the skillet and stir to coat them evenly in the oil and garlic.

5. Season the mushrooms with salt and pepper. If you like a bit more flavor, add the soy sauce now.

6. Cook for 7–10 minutes, stirring occasionally, until the mushrooms are tender and have released their juices. Let them brown slightly.

7. Once cooked, remove from heat and garnish with chopped parsley if desired. Serve warm.

This cheesy, garlicky mushroom dish is comforting and full of flavor. It works well as a snack or side dish.

Ingredients:

- 4 portobello mushroom caps

- 2 tablespoons butter, melted

- 2 garlic cloves, minced

- 1 cup shredded mozzarella cheese

- Salt and pepper to taste

- Chopped parsley (optional)

Instructions:

1. Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper or foil for easy cleanup.

2. Clean the mushroom caps using a damp paper towel and carefully remove the stems.

3. In a small bowl, mix the melted butter with the minced garlic.

4. Place the mushrooms on the prepared baking tray with the gill side facing up.

5. Brush the inside of each mushroom with the garlic butter mixture, making sure it's spread evenly.

6. Sprinkle a pinch of salt and pepper into each mushroom for extra flavor.

7. Fill the caps generously with shredded mozzarella cheese.

8. Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and slightly golden on top.

9. Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.

Grilled portobello mushrooms are smoky and juicy. They make a great meat substitute or can be served as a side dish.

Ingredients:

- 4 large portobello mushrooms

- 3 tablespoons olive oil

- 2 tablespoons balsamic vinegar

- 1 garlic clove, minced

- Salt and pepper to taste

Instructions:

1. Wipe the mushrooms clean and carefully remove the stems.

2. In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.

3. Place the mushrooms in a shallow dish or zip-top bag and pour the marinade over them.

4. Let the mushrooms marinate for 10–15 minutes, turning occasionally to coat both sides.

5. Preheat your grill to medium heat. Lightly oil the grill grates if needed.

6. Place the mushrooms on the grill with the gill side facing down.

7. Grill for 5–7 minutes per side, or until the mushrooms are tender and have nice grill marks.

8. Remove from the grill and let rest for a minute. Serve alone or with other grilled veggies.

Portobello risotto is creamy, rich, and perfect for dinner. The mushrooms give it a deep, earthy flavor.

Ingredients:

- 1 cup arborio rice

- 2 portobello mushrooms, chopped

- 1 onion, diced

- 2 tablespoons olive oil

- 3 cups vegetable broth

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. In a medium saucepan, heat the olive oil over medium heat.

2. Add the diced onion and cook for about 3–4 minutes until soft and translucent.

3. Stir in the chopped portobello mushrooms and cook for another 5 minutes until they begin to soften.

4. Add the arborio rice to the pan and stir to coat the grains with oil and mix with the mushrooms and onions.

5. Pour in 1 cup of the vegetable broth and stir continuously until the liquid is mostly absorbed.

6. Gradually add the remaining broth, one cup at a time, allowing the rice to absorb the liquid before adding more. Stir often.

7. After about 18–20 minutes, the rice should be tender but still slightly firm in the center, and the mixture creamy.

8. Stir in the Parmesan cheese and season with salt and pepper to taste.

9. Remove from heat and let sit for 2 minutes before serving. Serve warm.

This dish uses sliced portobello mushrooms instead of meat for a lighter version of lasagna. It's rich, filling, and packed with flavor.

Ingredients:

- 6 lasagna noodles, cooked

- 3 portobello mushrooms, sliced

- 2 cups ricotta cheese

- 2 cups marinara sauce

- 1 cup shredded mozzarella cheese

- 1 tablespoon olive oil

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F).

2. In a skillet, heat olive oil over medium heat and add the sliced mushrooms.

3. Cook for 5–7 minutes until the mushrooms are soft and lightly browned. Season with salt and pepper.

4. In a baking dish, spread a thin layer of marinara sauce to prevent sticking.

5. Add a layer of cooked lasagna noodles.

6. Spread a generous spoonful of ricotta cheese evenly over the noodles.

7. Add a layer of sautéed mushrooms on top of the ricotta.

8. Repeat the layers: noodles, sauce, ricotta, mushrooms.

9. Finish with a final layer of noodles, marinara sauce, and sprinkle the shredded mozzarella cheese on top.

10. Cover the dish with foil and bake for 25 minutes.

11. Remove the foil and bake for another 10 minutes or until the cheese is melted and golden.

12. Let the lasagna rest for 5 minutes before cutting and serving.

Stuffed portobello mushrooms are a great choice for a main dish or appetizer. You can fill them with many ingredients.

Ingredients:

- 4 large portobello mushroom caps

- 1 cup cooked spinach

- 1/2 cup breadcrumbs

- 1/2 cup feta cheese

- 1 garlic clove, minced

- 1 tablespoon olive oil

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 190°C (375°F).

2. Clean the mushroom caps gently and remove the stems.

3. In a mixing bowl, combine the cooked spinach, breadcrumbs, feta cheese, minced garlic, olive oil, salt, and pepper.

4. Mix the filling ingredients thoroughly until well combined.

5. Spoon the mixture evenly into each mushroom cap, pressing down slightly to fill them well.

6. Place the filled mushrooms on a baking tray lined with parchment paper.

7. Bake for 20–25 minutes until the mushrooms are tender and the tops are golden brown.

8. Let them cool slightly before serving. Enjoy with a side salad or some crusty bread.