Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

The post Sheet Pan Portobello Fajitas appeared first on Budget Bytes.

I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual sheet pan fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Sheet Pan Portobello Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty veggie-filled dinner.

Originally posted 6/11/2016, updated 8/8/2022.

Three Portobello Fajitas on a plate.

Portobello Mushrooms on a Budget

Portobello mushrooms aren’t the cheapest item in the produce aisle, so it’s important to use some of our budget byting principles here. First, make sure you compare prices both between available grocery stores and even within the store. If your grocery store sells them both packaged together and loose, be careful to compare the per-pound price because it might be cheaper to buy them loose! 

Second, we’re going to combine the portobello mushrooms with other ingredients that are much less expensive, like onions, bell peppers, and tortillas to balance out the total price and keep the price per serving on the low side. 

Make it Spicy or Mild

The recipe, as written below, is a little smoky and spicy thanks to the chipotle powder in the fajita spice mix. If you prefer a mild fajita, skip the chipotle powder and make sure to use a chili powder blend that is mild. If you want your fajitas to be smoky but not spicy, replace the chipotle powder with smoked paprika. 

Meal Prep It!

The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!

For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). The darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.

What to Serve with Portobello Fajitas

Sweet Corn Salsa or Summer Sweet Corn Salad would be a wonderfully light and fresh contrast to these portobello fajitas. And if you want to dress them up a little bit more you could whip up a quick batch of Guacamole or Pico de Gallo

Roasted portobello and vegetables on a sheet pan.

Three portobello fajitas on a plate.

Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!
Course Dinner
Cuisine Southwest
Total Cost $10.81 recipe / $2.70 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 (two fajitas each)
Calories 423kcal
Author Beth - Budget Bytes

Ingredients

FAJITA SPICE MIX

  • 1 Tbsp chili powder* $0.30
  • 1/2 tsp chipotle powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1 tsp cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1 tsp sugar** $0.05
  • 1/2 tsp salt $0.03

FAJITAS

  • 2 portobello mushroom caps $3.99
  • 2 bell peppers (any color) $2.29
  • 2 yellow onions $0.64
  • 3 Tbsp olive oil $0.38
  • 8 small flour tortillas (6-inch) $1.00
  • 1 avocado $1.09
  • handful cilantro (optional) $0.25
  • 1 fresh lime $0.59

Instructions

  • Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
  • Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
  • Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
  • After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

Notes

*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.
**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.

Nutrition

Serving: 1Serving | Calories: 423kcal | Carbohydrates: 49g | Protein: 9g | Fat: 23g | Sodium: 782mg | Fiber: 9g

side view of three portobello fajitas on a plate.

How to Make Sheet Pan Portobello Fajitas – Step by Step Photos

Fajita spices in a wooden bowl.

Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt. 

Whole vegetables on a cutting board.

I used 8 oz. portobello caps (2-3 depending on their size), two bell peppers (any color), and two yellow onions for my fajitas.

Sliced vegetables on a baking sheet.

Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.

Spices being sprinkled over the sliced vegetables.

Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.

Seasoned vegetables ready to roast.

Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.

Roasted vegetables on the sheet pan.

Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables halfway through the roasting time to make sure everything gets even exposure to the hot air. 

Finished fajita vegetables on the baking sheet with lime and cilantro.

After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.

Three portobello fajitas on a plate.

To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.

Overhead view of the fajita vegetables on a sheet pan.

Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!

Chipotle Portobello Oven Fajitas are an easy and flavor packed dinner perfect for summer. BudgetBytes.com

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Portobello Sandwich

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!…

A Couple Cooks – Recipes worth repeating.

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!

Portobello Sandwich

Here’s a slam dunk for mushroom lovers, or anyone looking for a meaty vegetarian sandwich. Try this Portobello Sandwich! It’s modeled after a steak sandwich, but instead the filling is juicy roasted portobello mushrooms, seasoned with garlic, soy sauce and smoked paprika. Add to that crunchy pickles and onions, and the kicker: a horseradish sauce that smothers it all with a creamy, spicy tang. You’ll become a believer after your first bite!

What’s in this portobello sandwich?

You can build a portobello sandwich with many different flavor profiles. In fact, a Portobello Burger is a prime example of a classic spin on one. For this one, we took inspiration from a steak sandwich, infusing the roasted portobello mushrooms with smoky, savory spices and topping it off with a horseradish sauce. Here’s what you’ll need for this recipe:

  • Portobello mushrooms
  • Olive oil
  • Soy sauce (or tamari)
  • Garlic
  • Smoked paprika, onion powder and salt
  • Worcestershire sauce
  • Artisan buns
  • Baby arugula or greens, pickles, and white onion , for serving
  • Horseradish sauce, for serving
Portobello Sandwich

How to make roasted portobello mushrooms

The filling for this sandwich is not a whole portobello mushroom like in a Portobello Burger, but sliced mushrooms. The advantages? The sandwich is much easier to eat than trying to pull bites off of a big juicy portobello. It also makes for a taller sandwich, which is more aesthetically pleasing and has more mushroom flavor. Here’s the basic idea around how to make roasted portobello mushrooms:

  • Preheat the oven to 450 degrees Fahrenheit. Mushrooms roast best at very high heat.
  • Slice the portobello caps into 1/4-inch thick slices and season. Add olive oil and spices. We’ve found the combination of soy sauce, Worcestershire, garlic and smoked paprika makes an intensely savory, meaty flavor.
  • Roast for 15 minutes. That’s it! The mushrooms come out juicy and tender.

Don’t skip the sauce

This portobello sandwich highlights mushrooms, of course. But the other star who’s vying for attention? The horseradish sauce! This sauce is so full of creamy, savory flavor, it almost steals the show. Look for prepared horseradish in the condiments section of your local grocery, then you’ll need sour cream, mayo, Dijon mustard, vinegar, and chives. It’s simple and lasts for 2 weeks, and you can use it on just about anything: a fries dip, salads, and more.

Horseradish Sauce

Ways to serve this portobello sandwich

One thing to note about this portobello sandwich: because it’s based around mushrooms, it doesn’t have lots of protein. So when you serve this sandwich, make sure to serve with other proteins to make it into a complete meal. Here are some ideas:

Let us know what you’re planning to serve with this recipe in the comments below! We hope you’ll love it as much as we do.

Portobello Sandwich

More portobello recipes

Long live the meaty, succulent portobello mushroom! We love making recipes with this unique ingredient. Here are a few more of our favorite portobello recipes for ideas to serve it:

This portobello sandwich recipe is…

Vegetarian. For vegan, plant-based and dairy-free, use a vegan sauce of your choosing. For gluten-free, use a gluten-free bun.

Print
Portobello Sandwich

Portobello Sandwich


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches

Description

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!


Ingredients

  • 6 medium (4 large) or 12 ounces portobello mushrooms
  • ¼ cup olive oil
  • 2 tablespoon soy sauce (or tamari)
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • ½ teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • 4 artisan buns
  • Baby arugula or greens, for serving
  • Pickles, for serving
  • Sliced white onion, for serving
  • 1 recipe Horseradish Sauce, for serving

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Slice the mushrooms into 1/4” thick slices. Place them in a large bowl and mix with the olive oil, soy sauce, garlic, smoked paprika, onion powder, Worcestershire sauce, and kosher salt.
  3. Line a sheet pan with parchment paper and place the mushrooms in a single layer on top. Place it in the oven and roast for 15 minutes.
  4. Meanwhile, make the Horseradish Sauce. Toast the buns (if desired).
  5. When ready to assemble, place baby arugula on the buns and place strips of mushrooms on top. Add white onion slices, pickles, and horseradish sauce, and top with the bun.
  • Category: Main dish
  • Method: Roasted
  • Cuisine: Sandwich
  • Diet: Vegetarian

Keywords: Portobello sandwich, portobello mushroom sandwich

A Couple Cooks - Recipes worth repeating.

Vegetarian French Dip Sandwiches

Last week I saw an amazing photo of an incredible slow cooker French dip sandwich recipe and I couldn’t stop thinking about them. I wanted those sandwiches and I wanted them bad. But then I thought, “What if I tried to make vegetarian French dip sandwiches?” and then I was on a mission. This portobello mushroom-based […]

The post Vegetarian French Dip Sandwiches appeared first on Budget Bytes.

Last week I saw an amazing photo of an incredible slow cooker French dip sandwich recipe and I couldn’t stop thinking about them. I wanted those sandwiches and I wanted them bad. But then I thought, “What if I tried to make vegetarian French dip sandwiches?” and then I was on a mission. This portobello mushroom-based French dip recipe turned out really amazing on the first try. So amazing, in fact, that this is the most enthusiastic that I’ve seen my boyfriend about any recipe that I’ve made for him so far. And I feed him a lot. ;)

Originally posted 12-15-2016, updated 5-0-2022.

Overhead view of vegetarian French dip sandwiches in a tray.

What is a French Dip Sandwich?

French dip sandwiches are made with tender shaved beef piled onto a French roll, topped with melted cheese (sometimes) and served with a rich broth, or au jus, for dipping. It’s absolutely delightful. BUT, because beef is so expensive these days, these vegetarian French dip sandwiches made with portobello mushrooms are a really tasty alternative. You won’t belive how delicious this broth is!

And what recipe had me drooling at my computer screen and ultimately inspired the vegetarian version? These Slow Cooker French Dip Sandwiches from Carlsbad Cravings.

How to Make a French Dip Sandwich Vegetarian

I replaced the tender beef in classic French Dip sandwiches with meaty strips of portobello mushrooms and sautéed onions to bulk them up while keeping the price low.

I’d normally add a little Worcestershire to the broth of a beef French dip, but that has anchovies in it. So, to mimic the salty-sweetness of Worcestershire, I added a little soy sauce and just a smidge of brown sugar. That hint of sweetness from the brown sugar really helped balance the flavors and made the broth complex, so don’t be tempted to skip it.

Also, I highly suggest using Better Than Bouillon to make your broth. It has a deep flavor and just the right amount of salt.

How to Store Leftovers

If you’re not eating these sandwiches all at once, store the mushroom and onions in the broth and reheat them together before piling the filling into the sandwiches and dipping them into the remaining broth. You can heat these sandwiches in a matter of minutes under the broiler, so it’s a nice quick meal for leftovers!

What Kind of Bread Should I Use?

One last note. Due to pricing and product availability, I did not use a French loaf for my sandwiches (I know, I know). Instead, I bought a pack of hoagie rolls that worked quite well. The key to choosing your bread for these sandwiches is to make sure you have something very sturdy and crusty so that it holds up to dipping in the delicious broth.

Side view of vegetarian French dip sandwiches.

Close up overhead shot of Vegetarian French Dip Sandwiches in a tray.

Vegetarian French Dip Sandwiches

These Vegetarian French Dip Sandwiches are fast, easy, and feature a salty-sweet herb infused vegetarian au jus for dipping. 
Course Dinner, Lunch
Cuisine American
Total Cost $6.58 recipe / $1.65 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 329kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 3 portobello mushroom caps (about ½ lb.) $3.99
  • 2 Tbsp butter $0.20
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1/4 tsp dried thyme $0.02
  • 1/4 tsp dried oregano $0.02
  • 2 cups vegetable broth* $0.26
  • 1 Tbsp soy sauce $0.06
  • 1/2 Tbsp brown sugar $0.02
  • 1/8 tsp garlic powder $0.01
  • 4 6-inch French or Hoagie rolls $1.66
  • 4 slices provolone $1.00

Instructions

  • Slice the onion into thin strips. Rinse the portobello caps to remove any dirt or debris. Slice each cap in half, then crosswise into 1/4-inch thick strips.
  • Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes, or just until they begin to soften.
  • Add the sliced mushrooms to the skillet along with the salt, pepper, thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has evaporated (about 10 minutes). You should see some browned bits coating the bottom of the skillet.
  • Add the vegetable broth, soy sauce, brown sugar, and garlic powder and stir to dissolve the browned bits from the bottom of the skillet. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.
  • Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven on the middle rack. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes).
  • Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone.
  • Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.

Notes

*The type of broth you use will greatly affect the end flavor of the au jus. I used vegetable flavored Better Than Bouillon concentrate to make my vegetable broth.

Nutrition

Serving: 1Serving | Calories: 329kcal | Carbohydrates: 41g | Protein: 12g | Fat: 13g | Sodium: 1276mg | Fiber: 2g

A vegetarian French dip sandwich being dipped into a bowl of au jus.

How to Make Vegetarian French Dip Sandwiches – Step by Step Photos

Sliced mushrooms and onion.

Slice one yellow onion into thin strips. Wash and slice three portobello caps. I used three caps, which weighed ½ lb. total. I like to slice them in half, then crosswise into strips so that the strips aren’t super long.

Sautéed onions in a skillet.

Add the onions and 2 Tbsp butter to a deep skillet. Sauté the onions over medium heat just until they begin to soften (about 3 minutes).

Sautéed mushrooms in the skillet.

Then add the sliced mushrooms, a pinch of salt and pepper, 1/4 tsp dried oregano, and 1/4 tsp dried thyme. Sauté the mushrooms and onions until the mushrooms release all their moisture and the liquid in the bottom of the skillet evaporates. There should be some caramelized browned bits stuck to the bottom of the skillet. 

Broth being poured into the skillet.

Add 2 cups of vegetable broth to the skillet and stir to dissolve the browned bits off the bottom. Then add 1 Tbsp soy sauce, 1/2 Tbsp brown sugar, and 1/8 tsp garlic powder.

Finished mushrooms in au jus.

Let the au jus come up to a simmer, then turn it down to low and let it simmer for 5-10 minutes while you toast the bread.

Hoagie rolls sliced open on a baking sheet.

Place four opened French or hoagie rolls on a baking sheet, open side up. Turn the oven on to broil and toast the bread under the broiler just until you start to see a little browning on the edges. I kept my oven rack in the middle so that the bread was far enough away from the broiler that it wouldn’t toast super fast. That gives you a little more room for error. 

Mushrooms and onions being placed on toasted rolls.

Use tongs or a slotted spoon to pick the mushrooms and onions up out of the au jus, then pile them onto the toasted rolls.

Sliced provolone added to the rolls.

Add a slice of provolone to each…

Melted cheese on the sandwiches on the baking sheet.

Then return the sandwiches to the broiler to melt the cheese. The open bread will continue to brown here, so if your bread was a little more on the brown side after the first broil, flip the pieces over so they’ll brown on top instead.

front view of finished sandwiches on the baking sheet.

Finally, close up the sandwiches and serve while hot! But don’t forget to ladle that yummy au jus into little bowls for dipping.

A vegetarian French Dip Sandwich being dipped into a bowl of au jus.

These Vegetarian French Dip Sandwiches are seriously good stuff. nomnomnom

The post Vegetarian French Dip Sandwiches appeared first on Budget Bytes.

Stuffed Portobello Mushrooms

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs! Here’s a recipe that doubles as a meatless dinner or a stunning side dish: and it couldn’t be more delectable. Try these spinach artichoke Stuffed Portobello Mushrooms! Yes, that’s right. It combines the deliciousness of spinach artichoke dip with the meaty, savory goodness of a baked portobello mushroom. Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table! It’s vegetarian but will please every type of eater: we promise. Stuffed portobello mushrooms: an overview Alex and I have made quite a few stuffed portobello mushroom recipes in our day, but this one is the absolute best. Why? Because the filling is our famous spinach artichoke dip, which without fail wows everyone who dips into it with a hunk of crusty bread. Use this as the filling for stuffed portobello mushrooms, and transforms them into a delicious vegetarian dinner or a fancy side dish. Here’s the outline of how to cook portobello mushrooms: Bake the mushrooms: You’ll add olive oil, salt and pepper, then bake at 450 degrees for 15 minutes. Then drain out the liquid. See more […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!

Stuffed Portobello Mushrooms

Here’s a recipe that doubles as a meatless dinner or a stunning side dish: and it couldn’t be more delectable. Try these spinach artichoke Stuffed Portobello Mushrooms! Yes, that’s right. It combines the deliciousness of spinach artichoke dip with the meaty, savory goodness of a baked portobello mushroom. Top it off with crunchy Italian breadcrumbs, and you’ll amaze everyone at the table! It’s vegetarian but will please every type of eater: we promise.

Stuffed portobello mushrooms: an overview

Alex and I have made quite a few stuffed portobello mushroom recipes in our day, but this one is the absolute best. Why? Because the filling is our famous spinach artichoke dip, which without fail wows everyone who dips into it with a hunk of crusty bread. Use this as the filling for stuffed portobello mushrooms, and transforms them into a delicious vegetarian dinner or a fancy side dish. Here’s the outline of how to cook portobello mushrooms:

  • Bake the mushrooms: You’ll add olive oil, salt and pepper, then bake at 450 degrees for 15 minutes. Then drain out the liquid. See more below!
  • Make the filling: Stir together the spinach artichoke filling using spinach, artichokes, Greek yogurt, mayo, Parmesan and spices.
  • Stuff the mushrooms: Add the filling and top with Italian panko or Italian breadcrumbs. Bake another 10 minutes at 425 degrees.
Stuffed portobello mushroom recipes

Tips on how to cook portobello mushrooms: baked or roasted!

The best way to cook whole portobello mushrooms is baked or roasted, which makes them beautifully tender and brings out the savory, meaty flavor. You can do this to make a portobello burger, or it works great for stuffed. There are a few things to note about baking the portobello caps:

  • Remove the stems before baking. This is important because the stem is tough and hard to cut into. It also makes it easier to stuff!
  • Bake until just tender, but not falling apart (15 minutes). When making stuffed portobello mushrooms, you want the cup shape of the mushroom cap to stay in tact. Overbaking them can lead to collapse.
  • Important: drain all the liquid before stuffing! Portobello mushrooms contain 90% of their weight in water. That means once they’re baked, you’ll notice water has accumulated in the caps. It’s perfectly normal and expected: just make sure to drain off and discard all liquid that is released.
Portobello mushrooms

What’s Italian panko? Is there a substitute?

These stuffed portobello mushrooms are topped Italian panko, which gives them a satisfying crunch in each bite. What’s panko? Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. You can use either panko or breadcrumbs in this recipe. Note that Italian panko or Italian breadcrumbs contain seasonings and salt. It’s easily available in most grocery stores and online. You can also find gluten-free panko or breadcrumbs online to make this a gluten free recipe! If you can’t find Italian panko, here’s what to do:

  • Use regular panko and add salt and Italian seasonings. Mix 1/3 cup panko with 1/8 teaspoon kosher salt and 1/2 tablespoon Italian seasoning (or 1 teaspoon dried oregano and 1/4 teaspoon each dried basil and thyme)
  • Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
Baked Portobello Mushrooms

Make it a meal!

Once they’re baked and stuffed, pull them out of the oven and take a bite. You’ll taste meaty mushroom, spinach artichoke dip, and a little breadcrumb crunch: it’s extraordinary! This recipe works very well as a vegetarian dinner recipe with a few side dishes. Or you can use it as a fancy side dish and pair it with steak or fish! They’re great for a dinner party, or even a romantic dinner like Valentine’s Day.

Remember if you’re serving them as a meatless main, add side dishes full of plant-based protein. Here are a few ideas:

All about portobello mushrooms

Want to know more about the mighty portobello mushroom? Here’s what you need to know about this popular mushroom variety:

  • The portobello mushroom (aka portobella or portabella) is one of the most widely consumed mushroom varieties in the world, called Agaricus bisporus. The white mushroom and cremini (aka baby bella) are the same variety of mushroom, just earlier growth stages than the portobello. The portobello is the oldest stage, so it has the most meaty and savory flavor.
  • Where to find it? You can find the portobello mushroom at most mainstream grocery stores. Often it comes packaged in containers with 3 to 6 mushroom caps.
  • What does a portobello mushroom taste like? Portobello mushrooms taste intensely meaty and savory, with loads of umami. While they taste meaty, remember to add protein to the meal if you’re making them as a vegetarian main dish! They don’t contain much protein in themselves.
How to cook portobello mushrooms

More portobello mushroom recipes

Love portobellos? They are some of the tastiest mushrooms on the planet, in our opinion! Here are a few more ways we love to eat them:

This stuffed portobello mushrooms recipe is…

Vegetarian. For gluten-free, use gluten-free panko or breadcrumbs.

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Stuffed Portobello Mushrooms (Best Ever!)


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.63 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!


Ingredients

  • 6 medium portobello caps (about 10 to 12 ounces)
  • 5 ounces frozen chopped spinach
  • 2 tablespoons minced shallot (1 small)
  • 1 green onion
  • 3/4 cup chopped canned artichokes (about 1/2 can or jar)
  • 3/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 cup shredded Parmesan cheese, plus more for topping
  • 1/4 teaspoon each dried dill, garlic powder and kosher salt
  • Fresh ground black pepper
  • 1/3 cup Italian panko* or Italian breadcrumbs
  • Paprika or smoked paprika, for topping (optional)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Bake the portobello mushrooms: Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
  3. Meanwhile, make the filling: Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
  4. Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
  5. Bake the stuffed mushrooms: Bake 10 minutes until the breadcrumbs are golden. Serve immediately.  

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. If all you can find is regular panko, mix 1/3 cup panko with 1/8 teaspoon kosher salt and 1/2 tablespoon Italian seasoning (or 1 teaspoon dried oregano and 1/4 teaspoon each dried basil and thyme). 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Portobello mushrooms, stuffed portobello mushrooms, baked portobello mushrooms, how to cook portobello mushrooms, stuffed portobello mushroom recipes

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Portobello Mushroom Burger

Here’s how to make a portobello mushroom burger that everyone loves: grilled or roasted! Savory and meaty, it’s irresistible with cheese and special sauce. Oh, hello. Meet: your perfect portobello mushroom burger. This giant meaty mushroom is irresistible on is own. But add it to a burger bun and pile it high with toppings, and it’s downright outrageous! So you can make it in any season, we’ve got two methods: grilled or roasted. Of course, we prefer it grilled and eaten on the patio with the wafting smell of charcoal..but that’s just us! It’s fantastic in any season. Here are all the tricks to the very best portbello mushroom burger (we think). Make a portobello mushroom burger: grilled or roasted! To get the very best portobello mushroom burger there is, we think the grill is the number 1 method. But if it’s not summer and you want to make it too: roasting is nearly as tasty. Here’s a breakdown on both methods: Grilled portobello burger: You’ll use our Grilled Portobello Mushrooms method: grill those babies for about 15 minutes at medium high heat. Start with the gill side up, so when you flip all the extra liquid goes into the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make a portobello mushroom burger that everyone loves: grilled or roasted! Savory and meaty, it’s irresistible with cheese and special sauce.

Portobello mushroom burger

Oh, hello. Meet: your perfect portobello mushroom burger. This giant meaty mushroom is irresistible on is own. But add it to a burger bun and pile it high with toppings, and it’s downright outrageous! So you can make it in any season, we’ve got two methods: grilled or roasted. Of course, we prefer it grilled and eaten on the patio with the wafting smell of charcoal..but that’s just us! It’s fantastic in any season. Here are all the tricks to the very best portbello mushroom burger (we think).

Make a portobello mushroom burger: grilled or roasted!

To get the very best portobello mushroom burger there is, we think the grill is the number 1 method. But if it’s not summer and you want to make it too: roasting is nearly as tasty. Here’s a breakdown on both methods:

  • Grilled portobello burger: You’ll use our Grilled Portobello Mushrooms method: grill those babies for about 15 minutes at medium high heat. Start with the gill side up, so when you flip all the extra liquid goes into the grates.
  • Roasted portobello burger: You need only 15 minutes at 450 degrees Fahrenheit to roast up your mushrooms! Make sure to drain the extra liquid. Sometimes we like to add a few shakes of liquid smoke before roasting to emulate a grilled flavor. Just be careful not to overdo it!
Grilled portobello mushrooms

Two important things to know about portbello burgers

The key to the perfect portobello mushroom burger is the toppings. An important thing to keep in mind: portobello mushrooms have a soft texture. Sometimes they can get a little lost in the bun. This is why the toppings are so important. They add contrasting textures to make for a satisfying sandwich.

Another thing: portobello mushrooms are not filling! Because you’re using them in place of a protein, you’d think that they’d be just as filling as burger. Nope! A portobello mushroom burger is not filling unless you add toppings that have some protein. That’s why we like to load ours with cheese…

Portobello burger

Load on toppings to add texture and keep it filling!

With those two things in mind, you can construct a portobello mushroom burger that has texture and is filing! Here are the toppings that we chose — but of course, you can get creative and use whatever you’d like:

  • Lots of cheese! To keep it filling, we like to add lots of cheese (two slices). Substitute your favorite vegan cheese for a plant-based sandwich.
  • Crunchy veggies: Lettuce and red onion help to add texture and crunch
  • Tomato: Because it’s just good.
  • Sauces: It’s also important to add some great sauces to amp the flavor. We like adding Basil Pesto because it’s garlicky (optional), and then of course our Special Burger Sauce that’s super tangy, creamy and savory all at once.
Burger sauce

Top with special sauce

This Special Burger Sauce we created just for these portobello mushroom burgers! Veggie burgers in particular need good sauces, because they can be dry or bland without them. This burger sauce is like all your favorite burger condiments in one, and tastes a little like a Big Mac sauce. Here’s what’s in it:

  • Organic ketchup
  • Mayonnaise
  • Mustard (either yellow or Dijon)
  • Pickle juice
  • Hot sauce
Portobello mushroom burger

Make it a meal! What to serve with portobello mushroom burgers

These portobello mushroom burgers are a great vegetarian or vegan dinner idea! There are lots of sides that go well with burgers: here are some of our favorites:

This portobello mushroom burger recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use vegan cheese or omit and load with other toppings!

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Portobello mushroom burger

Perfect Portobello Mushroom Burger


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Here’s how to make a portobello mushroom burger that everyone loves: grilled or roasted! Savory and meaty, it’s irresistible with cheese and special sauce.


Ingredients

  • 4 portobello mushrooms
  • 2 to 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 8 slices provolone or sharp cheddar cheese (or substitute vegan cheese)
  • For serving: Buns, lettuce, tomato, red onion, Basil Pesto (optional), Special Burger Sauce

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit) or preheat an oven to 450 degrees*.
  2. Clean the portobello mushrooms and remove the stems. Place them on a baking sheet gill side up. Drizzle the tops the olive oil and use your hands to rub on the bottoms. Then place them back on the sheet gill side up and sprinkle with garlic powder, smoked paprika, kosher salt and several grinds of black pepper. Rub them until evenly coated.
  3. For the grilled method: Place the mushrooms directly on the grates gill side up, and grill 10 to 14 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates). Then top with the add cheese slices and cook for an additional 2 to 3 minutes until melted. Tip: Step up your burger and grill the burger buns for about 1 minute on one side until lightly toasted!
  4. For the roasted method: Place the baking sheet in the oven and roast for 15 minutes until tender. Drain of any excess liquid, then top with cheese and roast another 1 minute until the cheese melts.
  5. Serve: Place the mushrooms on buns. Top with lettuce, tomato, red onion, basil pesto (optional), and Special Burger Sauce.

Notes

*If you want to infuse a little smoky flavor to the roasted version, add a few shakes of liquid smoke to each mushroom (it’s potent, so don’t overdo it).

  • Category: Main Dish
  • Method: Grilled or Roasted
  • Cuisine: American

More great veggie burgers

There are lots of other great ways to make a veggie burger! Try them all:

  • Best Veggie Burger This mouthwatering veggie burger is slathered with barbecue sauce and doesn’t fall apart on the grill! It’s truly the best you’ll find.
  • Best Chickpea Burgers A hugely satisfying plant-based dinner! Here they’re painted with BBQ and served topped with vegan bacon and spicy mayo.
  • Black Bean Burger Bursting with flavor! Gluten free and topped with spicy mayo & sprouts.
  • Falafel Burger Easy to make and healthier than traditional falafel! Serve with or without a bun, topped with any sauce you like.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes