Portobello Recipes That Won’t Disappoint
Whether you are vegetarian, flexitarian or just someone looking to eat less meat, you have probably noticed that mushrooms take center stage in many meatless recipes. Here are some of our favorite recipes that highlight these fabulous fungi.
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Whether you are vegetarian, flexitarian or just someone looking to eat less meat, you have probably noticed that mushrooms take center stage in many meatless recipes. Technically, an overgrown cremini mushroom, portobellos are rich in vitamins and minerals. Plus, they 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.
Vegan Grilled Portobello Mushroom Burgers
These meaty mushrooms are marinated in Syrah, a medium-bodied red wine, for two hours before grilling. They can be served with a fruity white or full-bodied red wine.
>> Get the recipe here.
Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread
This tartine makes a great snack, appetizer, or a simple weeknight dinner.
>> Get the recipe here.
Stuffed Portobello Mushrooms with Farro
Farro is an Italian whole grain that cooks in the same amount of time as brown rice. Here, it lends chewy texture and nutty flavor to a stuffed mushroom entrée.
>> Get the recipe here.
Smoky Baby Portobello Sliders
Big or small, portobello mushrooms make the perfect grilled “burger.” Portobellos’ meaty texture and rich, robust flavor take on the flavors of marinades and rubs and stay juicy and tender when grilled. The onion topping can be made up to two days ahead.
>> Get the recipe here.
Portobello Poke
Poke (pronounced po-kee) is typically made with raw fish. This version uses portobello mushrooms seasoned with arame, a dried seaweed, to give it the flavor of the sea. Serve warm or chilled over a small bed of mixed organic greens.
>> Get the recipe here.
Portobello Mushroom Stacked Lasagna
The large mushroom caps function as the pasta in this version of a luscious Italian favorite. Remove the mushroom gills by scraping them off gently with the side of a spoon, and discard the gills.
>> Get the recipe here.
Portobello Carpaccio with Orange-Kalamata Tapenade
Slicing mushrooms on the bias, angling the knife, rather than cutting perpendicular to the cutting board makes for broader but not thicker slices and a professional-looking presentation.
>> Get the recipe here.
Grilled Portobello Tacos with Salsa Verde
Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).
>> Get the recipe here.
Natale Stuffed Portobellos
The inspiration for this recipe came from Chance Genovese’s Italian heritage. “I wanted a dish that used traditional ingredients of Italy but were easily found at the local market,” says Genovese, who adopted a meat-free diet at a very young age. “Above all, I knew the dish had to be easy to prepare in the chaos of a holiday celebration.”
>> Get the recipe here.