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Delicious Portobello Mushroom Recipes

5 from 8 community reviews

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These are the most popular portobello mushroom recipes on Familystyle Food, with thousands of rave reviews. Bookmark these recipes for hearty pastas, sauces and appetizers and get cooking!

Portobello mushrooms deliver the most satisfying flavor and bang for your mushroom buck. They are hands-down our top choice for mushroom recipes.

Whether you call them “portobello” or “portabella”, these oversized ‘shrooms are without doubt your best option for quick weeknight dinners, weekend get-togethers and intimate date nights at home.

Overhead close up photo of portobello mushrooms on a gray surface, showing the gills and mushroom caps.

Why are portobello mushrooms so good? Because they have a firm, meaty texture, especially when compared to your average white buttons. Portobellos are delicious roasted, but are my mushroom of choice for stuffing, grilled and slow cooked in sauces.

Portobello mushrooms are perfect for vegetarians, vegans and meat-lovers. We love eating portobellos all the ways — find a recipe in this list that you love and enjoy!

Papparedelle Pasta with Mushroom Ragu

Pappardelle Pasta with Rosemary Portobello Mushroom Sauce

Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side 🙂
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Cheese-topped baked portobello mushrooms served with a spatula in a sheet pan.

Cheesy Stuffed Portobello Mushrooms

Make the best stuffed baked portobello mushrooms! The caps are filled with crunchy Parmesan breadcrumbs, gooey melted mozzarella cheese and bake in the oven surrounded by colorful roasted vegetables. Serve the mushrooms as an appetizer, side, or vegetarian main dish.
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Roasted mushrooms on a serving platter garnished with lemon and parsley leaves.

Roasted Mixed Mushrooms with Olive Oil and Garlic

This easy, 20-minute recipe for roasted mushrooms can be served as a side dish and so much more! Plump, tender roasted mushrooms are seasoned with flavorful olive oil, garlic and fresh herbs, and bake in about 15 minutes.
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Linguine with Creamy Mushroom Sauce

Creamy Mushroom Pasta Sauce

This hearty mushroom sauce for pasta is perfect for a quick, elegant pasta dinner. Toss your favorite pasta with sliced mushrooms, herbs, garlic, cream and plenty of Parmesan cheese.
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How to prepare portobello mushrooms

Mushroom Gnocchi with Blue Cheese Sauce

Stay in for dinner tonight! Make this restaurant-worthy gnocchi in a creamy blue cheese mushroom sauce. This delicious main dish cooks in one pan in 30 minutes.
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Easy Mushroom Ragu with Parmesan Polenta

Make an easy mushroom ragu with polenta for dinner! This is a rich and savory portobello mushroom ragu spooned over creamy cheese polenta — a flavor bomb vegetarian main dish!
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Mushroom Spinach Pasta with Shallots

This simply delicious pasta is tossed with a savory mushroom spinach sauce. You can make this recipe at home in less than 30 minutes!
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Fun facts about portobello mushrooms:

  • Portobellos — like most mushrooms — contain a high amount of glutamic acid, which is the natural source of monosodium glutamate. That means lots of umami.
  • Cremini mushrooms are the “baby” immature versions of portobellos. They can grow from button size to 6-inches across in less than a week!
  • The gills and stems of portobello mushrooms are completely edible. If they’re not super-fresh, the gills will turn black and mushy. You can easily scoop them out with a spoon before cooking.

Best Portobello Mushroom Recipes, Including Mushroom Spinach Pasta

Karen Tedesco
The most popular recipes on Familystyle Food celebrate mushrooms! This simply delicious pasta is tossed with a savory mushroom spinach sauce. You can make this delicious dish at home in less than 30 minutes!
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5 from 8 community reviews
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4 servings


  • 3 tablespoons (45 ml) extra virgin olive oil
  • ½ cup thinly sliced shallot or red onion, about 1 large or 2 medium
  • kosher salt
  • 10 ounces (275 g) white button mushrooms, cut into chunky pieces
  • 8 ounces (225 g) portobello mushroom caps, sliced
  • 2 garlic cloves, finely chopped
  • ½ teaspoon crushed red chili
  • Freshly ground black pepper to taste
  • 8 ounces (225 g) dried pappardelle or fettuccine noodles, or 1 pound fresh pasta
  • ¼ cup (60 ml) rosé or dry white wine
  • 3 tablespoons (45 g) butter
  • ¼ cup grated Parmesan cheese
  • 5 ounces (150 g) baby spinach leaves


  • Bring a large pot of salted water to a boil.
  • Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.
  • Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with ½ teaspoon salt and stir them around with the shallots. Stir in the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.
  • While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.
  • Raise the heat under the mushrooms to medium-high and pour in the wine. Let it bubble and cook for 2 minutes. Stir in the butter until it melts. Remove the pan from the heat and add ¼ cup cheese and spinach to the pan. Stir until the leaves are wilted.
  • Add the cooked pasta to the pan and toss gently with the sauce. Serve in bowls with additional cheese sprinkled over the pasta. Pour a glass of wine and enjoy!

Karen’s Notes and Tips

  • If you’re not using Diamond kosher salt, reduce the salt amount by half. Morton kosher salt and regular table salt taste saltier by volume.
  • Instead of spinach, substitute an equal amount of tender baby kale, chard or other hearty greens, torn into bite-size pieces.
  • To make a hearty non-vegetarian meal, serve the pasta with a simple grilled chicken breast or other meat.
  • Leftovers will keep for 3 days in the fridge. You may want to add some stock and more olive oil when reheating because the pasta will absorb the sauce as it cools.


Serving: 1serving | Calories: 417kcal | Carbohydrates: 53g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Sodium: 165mg | Potassium: 911mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3506IU | Vitamin C: 14mg | Calcium: 157mg | Iron: 3mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest
Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

5 from 8 votes (7 ratings without comment)

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One Comment

  1. 5 stars
    Delicious. So simple. I used red onion because that’s what I had. Also didn’t have spinach, so will try this with shallots and spinach next time. I cut everything up, which is minimal, and started the pasta. By the time everything was done in the pan, the pasta was done. Super easy. I used kosher salt and I would probably reduce it a bit even though I only used 1 tsp total, it was a tad salty. Overall 5*. Will make again!