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Portobello mushroom recipes - 205 recipes

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By blum099

Rate this recipe 4.6/5 (9 Votes)
Portobello Mushroom - Tofu 1 Picture
Details

Preparation time 25

  • 0.5 cup quinoa
  • 2 portobello mushroom caps
  • 1.5 tbsp olive oil
  • 1.5 tbsp tamari
  • 6 oz cubed tofu (see note below)
  • 0.5 tbsp coconut oil
  • 0.5 yellow onion
  • 2 tsp minced garlic
  • 1 green pepper
  • 2 green onions

See this recipe

Preheat oven to 350F. In a medium saucepan, combine quinoa with 1 cup water

Top rated Portobello mushroom recipes

By

In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat

  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • 3 onions, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper
  • 3/4 pound ziti
  • 3 ounces soft goat cheese, such as Montrachet, crumbled
  • 3 tablespoons grated Parmesan cheese, plus more for serving
4.6/5 (8 Votes)

By

In a small frying pan over medium-high heat, warm the olive oil

  • 1 1/2 tablespoons olive oil
  • 1 fresh portobello mushroom, about 1/2 lb, brushed, clean and stem removed
  • salt and ground pepper to taste
  • 2 teaspoons unsalted butter
  • 1 large clove garlic, minced
  • 1 teaspoon minced fresh parsley
4.9/5 (7 Votes)

By

If you don't own a pressure cooker, I'm sure that this recipe can be adapted on a stove top

  • 1/4 cup olive oil
  • 1 onion, minced
  • Salt and pepper, to taste
  • 1 tablespoon all-purpose flour
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced or 1 1/2 teaspoons dried
  • 1 1/4 cups low-sodium chicken broth
  • 1/4 cup dry sherry
  • 10 ounces shiitake mushrooms, stemmed and sliced thin
  • 10 ounces cremini mushrooms, stemmed and slice thin
  • 10 ounces portobello mushroom caps, gills removed, caps halved and sliced thin
  • 1/2 cup heavy cream
  • 1 ounce Parmesan cheese, grated (1/2-cup)
  • 2 tablespoons fresh parsley, minced
4.5/5 (33 Votes)

By

Place the mushroom caps, smooth side up, in a shallow dish

  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • salt and pepper to taste
  • 4 (1 ounce) slices provolone cheese
4.5/5 (34 Votes)

By

The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use...

  • 1/2 cup Italian-style bread crumbs
  • 1 cup parmesan cheese, freshly grated, divided
  • 1 teaspoon sweet paprika
  • 1/4 cup fresh parsley, minced, divided
  • 2 teaspoons Kosher salt, divided
  • 3/4 cup egg substitute
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon marjoram leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano leaves
  • 4 (5 to 6-inches wide) large stemmed portobello mushrooms, brushed clean
  • 1 1/2 cups part-skim mozzarella cheese, shredded
  • 1 cup commercially prepared light tomato sauce
  • nonstick cooking spray
4.6/5 (50 Votes)

By

Mushrooms are a great side dish for any meal

  • 4 large portobello mushrooms, 1 pound
  • 2 teaspoon olive oil
  • 1/2 cup Philadelphia Herb & Garlic Cooking Creme
  • 1/2 cup grape tomatoes, quartered
  • 2 tablespoon Kraft 100% Parmesan Shredded Cheese
  • 1 green onion, thinly sliced
4.5/5 (41 Votes)

By

"A good dish that goes with almost anything year round

  • 1/2 cup finely chopped red bell pepper
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 portobello mushroom caps
5/5 (1 Votes)

By

I love Beef Stroganoff, but sometimes I need a little change

  • 2 large Portobello mushroom caps, sliced into bite-sized chunks
  • 1/2 Yellow/Spanish Onion, chopped
  • 2 cloves of garlic, crushed
  • 1 cup of beef broth(canned or made form bullion will suffice)
  • 1 tsp Dijon Mustard
  • 1/2 C Sour Cream
  • 1/2 Package Extra Wide Egg Noodles
5/5 (2 Votes)

By

This is an easy make ahead gluten-free vegan side dish

  • For the stuffing:
  • 1 large Portobello mushroom per person
  • Olive oil
  • Balsamic vinegar
  • Sea salt and ground pepper, to taste
  • Chopped fresh garlic, to taste
  • 1/3 to 1/2 About 1/3 to 1/2 cup of cooked quinoa per mushroom cap
  • A handful of yellow and red grape or cherry tomatoes, halved or quartered depending upon size
  • 1 scallion (spring onion) per person, sliced
  • A sprinkle of raisins
  • A sprinkle of toasted pine nuts
  • Sea salt and ground pepper, to taste
  • Fresh chopped parsley, basil or mint
4.8/5 (12 Votes)

By

Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Par...

  • serves 2
  • 8 roma (plum) tomatoes, diced
  • 1/3 cup chopped fresh basil
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 large portobello mushroom caps, stems
  • removed
  • 2 tablespoons shredded horseradish
  • Cheddar cheese, or to taste (optional)
  • 2 kaiser rolls, split
4.7/5 (24 Votes)

By

Preheat oven to 375ºF. REMOVE any dirt from mushroom caps with a damp towel and place in a shallow plate, tops ...

  • 4 large, firm portobello mushroom caps, stems & gills removed
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 12-16 small, fresh mozzarella balls
  • (if you can’t find fresh mozzarella, use a block and cut into 1/2” cubes)
  • 1/4 cup pimento strips or sundried tomatoes in oil
  • 1/4 cup sliced black olives
  • 4 Tbsp pesto sauce
  • Salt and freshly ground pepper to taste
  • Fresh basil leaves
4.6/5 (23 Votes)

By

Preheat the oven to 375 degrees F

  • Kosher salt
  • Good olive oil
  • 3/4 pound dried lasagna noodles
  • 4 cups whole milk
  • 12 tablespoons (11/2 sticks) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg
  • 1 1/2 pounds portobello mushrooms
  • 1 cup freshly ground Parmesan
4.6/5 (20 Votes)

By

Place a grill pan over medium-high heat or preheat a gas or charcoal grill

  • 2 tablespoons olive oil, plus 1/4 cup
  • 12 ounces turkey sausage, casings removed
  • 2 cloves garlic, minced
  • 1/2 cup mascarpone cheese, at room temperature
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh oregano
  • 3/4 cup plain breadcrumbs
  • 1 cup (4 ounces) Gorgonzola, crumbled
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 6 large portobello mushrooms, stems removed
4.8/5 (4 Votes)

By

I know the pic does not match, this is a new recipe so I am working on getting a good photo

  • 1/2 cup white flour
  • Sea salt and freshly cracked pepper, to taste
  • 1 tsp Garlic powder, or to taste
  • 2 eggs, beaten
  • 2 cups plain Panko crumbs
  • 2 tbsp Parmesan Cheese
  • 4 large portobello mushrooms (stem removed and insides cleaned out with a spoon)
  • 1 small onion, sliced thin and slices cut in half (do not chop)
  • 1 Tbsp olive oil
  • 1/2 cup reduced balsomic vinegar
  • 1/2 cup mayo (thinned slightly with milk or cream)
  • 1/2 cup creamy french dressing (add a tsp of mayo to the dressing and stir)
4.7/5 (9 Votes)

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