Whether grilling or slicing to add to a salad, the beefy portobello mushroom adds hearty, earthy flavor to a variety of recipes. The large caps of portobello mushrooms are perfect for stuffing or serving as a vegetarian burger.See Popular Portobello Mushrooms Recipes
Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious.
Served over hot noodles, this mouthwatering dish features tender beef, carrots and mushrooms that simmer in a flavorful mixture of beef stock and red wine.
When grilling a meal, chef Robert Del Grande of Cafe Annie and Bar Annie in Houston threads ingredients for sauces onto skewers to cook alongside the meat. While the meat rests, he purees the sauce ingredients in a blender.
These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they're not cooked all the way through. The wine-and-vinegar marinade infuses them with even more flavor and provides an acidic balance to the rich olive oil. Tastier and meatier than your average store-bought jarred mushrooms, these are delicious on crostini, over steak, pork, or chicken, and as a pita topping or omelet filling. This recipe works well with a variety of mushrooms. The cooking time, however, varies slightly depending on the type you use. You can marinate each mushroom variety separately, or if you want to marinate a mix of mushrooms, cook them separately and then marinate them together.
These appetizing Napoleons have three layers of flaky pastry layered with sauteed mushrooms, sliced tomatoes and provolone.
Vegetables become power players in this easy take on lasagna. Zucchini and portobello mushrooms combine nicely with ground beef, garlic, ricotta, and mozzarella.
Meaty, portobello mushrooms made into a fresh condiment are the perfect topper for grilled beef tenderloin.
The exotic dried mushrooms in this recipe complement the duck's robust flavor for a perfect entertaining entree.
Serve these stuffed mushrooms whole as a sit-down appetizer with a knife and fork or cut them into quarters for a finger food.
We updated this favorite side dish casserole recipe with fresh onion and baby portobello mushrooms. Make ahead to save time.
In this recipe, the portabella is served whole, like a hamburger. If a whole cap doesn't fit on your bread, slice the cap on the diagonal, put the slices on the bread, top with cheese, and then broil.
Looking for hearty main-dish vegetarian dishes? Serve this made-for-two recipe of meaty-flavor portobello mushrooms, mild yet tangy shredded Havarti cheese, and polenta.
This wrap recipe combines a bean puree, spinach mixture, sliced portobello mushrooms, and cheese into a delectable main dish.
The umami level of this soup is off the charts, thanks to the pot roast, red wine and portobello mushrooms.
Serve this full-flavored portbella "steak" with jasmine rice and greens tossed with some of the marinade. Seared baby bok choy is also a nice accompaniment.