This post may contain affiliate links. Please read my disclosure policy.
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.
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!
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
- 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.
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.