11 Portobello Mushroom Recipes You Need to Try

11 Portobello Mushroom Recipes You Need to Try

Whether you are a looking for a meat substitute, or just want to lighten up your meals, consider Portobello mushrooms. Portobellos are our go-to for burgers, sandwiches and other meal-sized dishes.

Technically, an overgrown cremini mushroom, portobellos have an array of vitamins and minerals. Plus, they are rich in antioxidants and anti-inflammatory properties, are low in fat and high in fiber. One cup of portobellos only contains 3 grams of protein, though, so you'll have to find ways to boost the protein in your dish. Here are some of our favorite recipes that highlight these fabulous fungi.

Stuffed Portobello Mushrooms with Pesto

These meaty mushrooms are filled with a quick DIY pesto, garden veggies and goat cheese for a healthy meal with a Mediterranean vibe.

Stuffed Portobello Mushroom Salad

Clean Eating Magazine

Portobello mushrooms are an excellent source of niacin, the B vitamin needed to transform carbs into energy. Plus, they’re rich in selenium and potassium – the latter is an essential mineral that helps regulate blood pressure and water balance in your body.

Portobello Mushroom Burger with Marinara Sauce & Provolone

Clean Eating Magazine

Portobello mushrooms have a meaty texture that makes them a stellar swap for beef patties in veggie burgers. But here's the trick: We've actually used the mushroom caps as the bun, then filled the middle with warmed marinara sauce, provolone and fresh, crisp greens.

Salmon Artichoke-Stuffed Portobello Mushrooms

Clean Eating Magazine

Roasted portobello mushrooms stuffed with artichoke hearts, salmon and bulgar create a hearty and delicious main dish.

Mushroom Barley Risotto with Roasted Portobello Steaks

Clean Eating Magazine

When you cook hulled barley – also called whole-grain barley – in a pressure cooker, you don’t have to soak it beforehand, which cuts down on prep time. It also makes the barley tender and creamy without all the stirring you usually have to do to make risotto on the stove top.

Overflowing Stuffed Portobellos

Clean Eating Magazine

A love for portobello burgers inspired this reader to find other ways to incorporate the meaty mushroom into her cooking. Her portobello mushroom recipe is filling enough to be eaten as a full meal!

Grilled Portobello Burgers with Blue Cheese & Creamy Dijon

Clean Eating Magazine

With their meaty texture, portobellos make ideal vegetarian burgers and sandwich fillers. You may be surprised to learn that portobellos (cappellone, or “big hats,” in Italy) are actually oversized cremini mushrooms.

Grilled Turkey & Sun-Dried Tomato Stuffed Mushrooms

Clean Eating Magazine

Hearty enough for a meal, these super-stuffed portobello mushrooms are packed with a flavorful turkey, goat cheese and sun-dried tomato mixture and topped with melted Swiss cheese.

Stuffed Mushrooms Alfredo with Zucchini & Spinach

Clean Eating Magazine

A rich, velvety alfredo sauce is the star of these veggie-packed stuffed mushrooms.

Caramelized Onion & Blue Cheese Burgers

Clean Eating Magazine

Dig into these fully loaded burgers with caramelized onions and blue cheese served on portobello mushroom caps.

Miso, Almond & Mushroom Soba Noodle Bowls

Clean Eating Magazine

You won’t miss the meat in these Asian-style bowls, thanks to a generous dose of satisfying umami, a savory, meat-like taste found in mushrooms and miso paste.

Written by Maureen Farrar for Clean Eating Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.

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