From comforting soups to cheesy sides, these versatile recipes are perfect for portobello mushroom lovers. Each recipe highlights the earthy flavor of mushrooms and is rated four and five stars, so we know you’ll love it. Recipes like Portobello Mushrooms Stuffed with Spinach, Artichokes, and French Mushroom Sauce are sure to add extra flavor to your dinner.

Caprese stuffed portobello mushrooms

We’ve taken the main ingredients of our famous Caprese salad—tomatoes, fresh mozzarella, and basil—and assembled them into portobello mushroom caps to create a delicious and satisfying vegetarian main dish.

Portobello chicken cheese cutlets with broccoli

Jacob Fox

Adding the nutty Gruyère over the chicken at the end and placing it under the broiler takes this dish from delicious to heavenly. If you can’t find Gruyère cheese, Jarlsberg or Emmentaler cheese is a good alternative.

Portobello mushrooms stuffed with spinach and artichokes

Stuffed mushrooms combine with spinach and artichoke sauce in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a large salad for a healthy and satisfying dinner.

French mushroom sauce

Jacob Fox

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

Veggie burger with mushrooms and quinoa with special sauce

These delicious black bean and quinoa veggie burgers are a healthy and satisfying homemade alternative to store-bought veggie burgers. It only takes 25 active minutes to prepare, so while it’s special enough for entertaining, it’s quick enough for weekend dinner.

Mushroom-Turkey Swiss Burger

In this gluten-free turkey burger recipe, lean ground turkey replaces ground beef, and portobello mushrooms create a hearty and flavorful alternative to the traditional bun. Melted Swiss cheese, sliced ​​tomatoes, and arugula add to this delicious low-carb dinner!

Garlic and rosemary mushrooms

These simple sautéed mushrooms work as a quick side dish throughout the week. To turn it into a main course, add cooked pasta and a generous handful of Parmesan cheese or put it in an omelet with Gruyere, Fontina or Swiss cheese.

Balsamic grilled chicken thighs with portobello and shallots

Photographer: Bree Goldman, Food Stylist: Lauren McNeely, Prop Designer: Holly Raebeckis

This quick and easy, delicious recipe gets a touch of sweetness from the balsamic glaze. Beef portobello pairs perfectly with delicious chicken thighs.

Mushroom shawarma with yogurt and tahini sauce

Bold spices and a creamy, chilled tahini-yoghurt sauce make this vegetarian pita a homey standout for lunch or dinner. Meaty, umami-rich mushrooms do enough of the heavy lifting that you won’t miss the meat at all.

Crispy portobello with marsala sauce

Jacob Fox

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

Mushroom and lentil soup

Photographer: Jennifer Cozzi, Food Designer: Ali Rami, Props Designer: Claire Spolin

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

Sheet Pan Portobello Fajitas

Photographer: Jane Causey, Food Stylist: Chelsea Zimmer

Portobello fajitas packed with vegetables are well seasoned with a blend of smoky spices and served with avocado cream and yogurt. Garnish with your favorite garnishes for an easy vegetarian dinner.

Cheesy black beans and portobello mushrooms stuffed with corn

We’ve taken some key burrito ingredients—black beans, corn, chili peppers, and jack cheese—and assembled them into roasted portobello mushroom caps for a delicious and satisfying vegetarian dinner. Serve with pico de gallo or any of your favorite burrito toppings!

Mushroom gratin with cheese

Earthy portobello is roasted and then dipped in cheese in this easy, low-carb side dish. Enjoy this gratin alongside ham or steak, or add a salad and turn it into a delicious vegetarian dinner.

Portobello mushroom pizza with arugula salad

Roasted portobello mushrooms make up the pizza crust on this comforting individual “pizza.” An easy arugula side salad makes a lively accompaniment.

Sweet potatoes stuffed with portobello mushrooms

Diced sweet potatoes, bell peppers, and apples make a vegetarian filling inspired by the flavors of sausage. To add that delicious flavor, we use poultry seasoning (don’t worry, there’s no actual poultry in it!). When stuffed into portobello mushroom caps, it makes a beautiful, hearty main dish—perfect for the holidays.

French onion soup with portobello cheese “toast”

Grilled portobello mushrooms stuffed with cheese, herbs, and breadcrumbs represent the traditional Gruyère bread you’d find atop a bowl of French onion soup.

Crispy portobello cutlets with caramelized onions and blue cheese

Portobello mushroom cutlets get the steak treatment—caramelized onions and blue cheese—in this healthy vegetarian dinner recipe. Serve mushroom “steaks” with baked potatoes and creamed spinach.

French fries with crispy parmesan mushrooms and 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 a crust of crunchy breadcrumbs. Remove hot from the oven and serve with creamy ranch dressing. They’re the perfect low-carb alternative to regular French fries!

Pepperoni and portobello mushroom pizza

Ooey-gooey cheese, pepperoni, bell peppers and onions, topped with portobello mushrooms in this low-carb version of the classic pizza.

Cabbage and grilled portobello cheese

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

Portobello Bayards with Spinach, White Beans and Caramelized Onions

Portobello mushrooms are so meaty that even carnivores will be satisfied with this hearty vegetarian dish. Instead of pounding the lids, we weight them in the pan to flatten them while cooking.

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