The portobello mushroom is one of the most popular varieties of mushrooms in the world. Known as natural cancer-fighters and providing numerous health benefits, so portobellos are a tasty addition to your diet. Whether you are going low-carb, want to partake in Meatless Monday, or are on a plant-based diet, portobellos will become a staple to your weekly menu. Here are 20 portobello recipes that make it even easier to add them to your diet!
Caprese BLT Balsamic Roasted Portobello Mushrooms
“Roasted portobello mushrooms marinated in balsamic vinaigrette topped caprese style with tomato, basil pesto and mozzarella in addition BLT style with tomato, basil leaves and bacon along with some creamy avocado.” - Kevin
Farmer's Market Style Personal Pizza
“We love fresh vegetables almost as much as we love pizza. For a healthier pizza rather than delivery, we make personal sized pizzas and top them with our favorite ingredients.” - Jennifer
Hearty Chili & Rice
“This simple vegetarian chili is great for cold days and leftovers. It incorporates basic ingredients, vegetables, and spices, and the portobello mushrooms will make you forget all about the meat that's usually in chili. Plus, if you leave out the sour cream or cheese toppings, this recipe is gluten-free AND vegan!” - Shikha
Spinach & Ricotta Stuffed Portobello Mushrooms
“We can't wait for the Spring/Summer seasons to hit up the local farmer's market for fresh veggies. These are cheesy and full of fresh vegetables. They do not disappoint! If there is any cheese mixture left, we also stuff yellow, orange, or red peppers and bake them with the mushrooms!” - Jennifer
Paleo Stuffed Baked Eggs Portobello Mushrooms
“Paleo Stuffed Baked Eggs Portobello Mushrooms is the perfect recipe. This recipe is hearty, simple and ready in 30 minutes!” - Paula
Rib Eye Steak with Sauteed Mushrooms
“For this steak recipe I decided to switch it up a bit and add some sauteed mushrooms. The mushrooms are cooked in a white wine butter sauce. I like to add the mushrooms right after the steak comes out of the oven, and then let it set for 5 min to let the flavors mingle.” - Aku
Stuffed Portabella Caps
“This makes a hearty breakfast and/or a good side for a creamy pasta dish. It could be looked at as a retake of the Egg McMuffin. Low carb and full of vegetables. The egg yolk makes a yummy sauce that brings it all together.” - Kathy
Portobello Steaks
“The perfectly meaty texture of these portobello mushrooms makes this an ideal entree for vegetarians and non-vegetarians alike. A wonderful blending of flavor and creativity. There's a hint of tangy flavor in these mushrooms. Yum!” - Kitchen Crew
Steak-n-Cheese Stuffed Biscuits
“I came up with this because I wanted to use the leftover steak I had. These are delicious. They have lots of flavor. My family loved them, I hope yours will too.” - Brenda
Vegetarian Stuffed Mushrooms for Two
“This was a last minute decision for dinner and all I had to shop for was a few of the ingredients to match up with what I already had at home. Lots of great veggies and a little cheese. A delicious combination of flavors that anyone can enjoy. If you're a vegan you can leave off the cheese and you can enjoy this dish too. It's warm and comforting and makes for a great dinner and it's meat-free. An Italian inspired meal.” - George
Prima Donna Turkey Club Sandwich
“This is such a fun and flavorful sandwich to serve. The unique shape and textures compliment the upscale flavors of this fantastic twist on a turkey club sandwich.” - Noelle
Crock Pot Spicy Cajun Chicken Pasta
“I came up with this recipe. My family LOVED it!!! It's easy as the Crock Pot does most of the work.” - Cindy
Portabella Mushrooms - No Bun, No Extra Cheese
“I recreated this recipe from one I already have posted but used less cheese, less bacon, and no bun so that it came well within the guideline of my low carb eating. In calculating the recipe for nutrition using My Fitness Pal, it has a substantial amount fewer calories than the first one I posted awhile back.” - Rose
Pizza Stuffed Baby Portobello Mushrooms
“If you like alfredo, pepperoni and mushroom pizza then this is it... without the crust. The flavors go great together and it is easy to make. Enjoy!” - Sabrina
Stuffed Mushrooms Recipe
”What a surprise these were! Simple, rich ingredients combine to create a super flavorful and pleasingly hearty dish. Use baby portabellos like we did to turn these from a main dish stunner to an A+ finger food.” - Kitchen Crew
Grilled Chimichurri Steak with pan grilled mushrooms and asparagus
“This chimichurri sauce gives the steak a wonderful flavor. And I really loved the way the mushrooms and asparagus were cooked on the grill. This may be my new favorite way of roasting veggies!” - Kitchen Crew
Crock Pot Beef and Mushrooms
“This recipe takes Crock Pot Beef and Mushrooms to the next level by using baby portobellos. They add great texture to the tender, savory beef. This dish creates its own gravy and is delicious served over a bed of egg noodles. A nice hot meal on a cool day... the ultimate comfort food.” - Kitchen Crew
Heavenly Mushrooms Stuffed with Crab Meat
“This is my own recipe that I have developed over years. Today for the first time I measured everything. If you want a mushroom for a meal use large mushrooms if you are doing for an appetizer use small. This recipe is based on using small mushrooms. If you are using large portions you may have to cook it a little longer.” - Beth
Chicken Margherita w/ Sun-Dried Tomato Vinaigrette
“This delicious ensemble can be experimented with different flavors such as Balsamic and even marinara sauce. It is a really versatile recipe and is very comforting on those cool fall/winter nights.” - Jennifer