Here are all the best portobello mushroom recipes to make the most of its savory, meaty flavor! Try stuffed, grilled, burgers, and more.
When it comes to mushrooms…there’s nothing quite like the massive portobello. Its flavor is massively savory and meaty: so much so that you can almost mistake it for meat in fajitas. While we love all types of mushrooms, the mighty portobello has our hearts.
Here are all the best portobello mushroom recipes for the best ways to eat it! This variety is ultra versatile: you can eat it as a main dish stuffed or grilled, or use it in a supporting role in enchiladas, burritos and stir fries. Whatever recipe you choose: we guarantee it will make this mighty mushroom shine.
And now…the top portobello mushroom recipes to try!
More about portobello mushrooms
What’s the deal with this massive fungi? Here are few more facts about this popular variety:
- Portobello mushrooms (aka portobella or portabella) are one of the most widely consumed mushroom varieties in the world, called Agaricus bisporus. The button mushroom and cremini (aka baby bella) are the same variety of mushroom, just earlier growth stages. The portobello is the oldest stage, so it has the most meaty and savory flavor.
- Where to find it? You can find the portobello mushroom at most mainstream grocery stores. Often it comes packaged in containers with 3 to 6 mushroom caps.
- What does a portobello mushroom taste like? Portobello mushrooms taste intensely meaty and savory, with loads of umami. While they taste meaty, remember to add protein to the meal if you’re making them as a vegetarian main dish! They don’t contain much protein in themselves.
This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!
- 6 medium portobello caps (about 10 to 12 ounces)
- 5 ounces frozen chopped spinach
- 2 tablespoons minced shallot (1 small)
- 1 green onion
- 3/4 cup chopped canned artichokes (about 1/2 can or jar)
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/2 cup shredded Parmesan cheese, plus more for topping
- 1/4 teaspoon each dried dill, garlic powder and kosher salt
- Fresh ground black pepper
- 1/3 cup Italian panko* or Italian breadcrumbs
- Paprika or smoked paprika, for topping (optional)
- Preheat the oven to 450 degrees Fahrenheit.
- Bake the portobello mushrooms: Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
- Meanwhile, make the filling: Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
- Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
- Bake the stuffed mushrooms: Bake 10 minutes until the breadcrumbs are golden. Serve immediately.
*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. If all you can find is regular panko, mix 1/3 cup panko with 1/8 teaspoon kosher salt and 1/2 tablespoon Italian seasoning (or 1 teaspoon dried oregano and 1/4 teaspoon each dried basil and thyme).
- Category: Main Dish
- Method: Baked
- Cuisine: American
Keywords: Portobello mushroom recipes
More types of mushrooms
There are so many other unique types of mushrooms to try! Sample them all:
- Lions Mane Mushrooms are ultra meaty and great for adding fried to a sandwich
- Oyster Mushrooms have delicate flavor and are great sauteed
- King Oyster Mushrooms are large and meaty, fantastic as a meat substitute
- Maitake Mushrooms (aka Hen of the Woods) have feathered edges and an earthy, peppery flavor
- Beech Mushrooms are small, delicate and savory
- Enoki Mushrooms are great for sautéing or using to top ramen or a hot pot
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.