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Portobello mushroom pie recipe

Portobello mushroom pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts
  • Mushroom pie

Flavourful vegetarian pie with a mushroom gravy and Portobello mushroom filling.

73 people made this

IngredientsServes: 8

  • 1 packet shortcrust pastry
  • 6 small red potatoes
  • 3 tablespoons olive oil, divided
  • 150g sliced onion
  • 150g thinly sliced fresh shiitake mushrooms
  • 825ml water
  • 60ml soy sauce
  • 5 tablespoons rice flour
  • 2 portobello mushrooms, cut into bite size pieces
  • 1 teaspoon dried thyme
  • 2 teaspoons dried sage
  • 2 sticks celery, chopped
  • 1 carrot, cubed

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat the oven to 180 C / Gas mark 4. Press one of the pastry sheets into and up the sides of a 23cm pie dish.
  2. In a saucepan, add the potatoes and water to cover. Bring to the boil and cook until tender, 10 to 15 minutes. Drain, and cut into cubes. Set aside.
  3. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water and soy sauce, and bring to the boil. Whisk in rice flour, stirring until there are no lumps. Allow to simmer.
  4. Heat remaining olive oil in a large pan over medium-high heat. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add mushrooms to the gravy mixture along with the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into the prepared pastry case. Cover with a sheet of pastry, and crimp edges to seal, cutting off any excess. Make a few slits in the top pastry to vent steam.
  5. Bake for 40 minutes in the preheated oven, until pastry is golden brown.

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Reviews & ratingsAverage global rating:(69)

Reviews in English (52)


Hey, it's me, the submitter...I have noticed that a couple of people are saying that the filling is too watery, that could be due to the wrong type of flour... Rice flour absorbs a lot more water than the same amount of AP flour, if you are going to use AP flour, use more flour than the recipe calls for...-13 Apr 2003


I am a vegetarian and live off of stir fried veggies. I believe the best way to make this work is to pre-fry all the veggies so their best flavor comes through. This was a huge hit at my potluck and I'm making it for Christmas this year! Gruyere cheese, sherry, broth and cornstarch are my additions to make it lovely and so, so flavorful. To die for!-Fry the onions in the olive oil until they start to carmelize.-Add the carrots and celery and cook for about 5 minutes.-Add all the mushrooms and stir-fry together with the other veggies until they are all browned, tender, and fragrant. If the carrots and celery are still a little too firm, they'll soften as the pie bakes.-Add 1/2 C Sherry and the tamari. Whisk in about 1 T cornstarch (as you would the rice flour) and simmer until the mixture starts the thicken and bubble.-At this point, add the potatoes and whisk in as much veggie stock as you need to reach a desirable consistency.-Grate in about a 1/4 C Gruyere cheese!The filling is done. Prepare the pie as you would according to the recipe. Grate a little gruyere cheese over the top before popping it into the oven and you will be in heaven!-19 Dec 2008

by Michelle

This recipe was perfect veg. recipe. My boyfriend and I are not vegetarian though his mother and sister are and this was wonderful. Everyone raved about it. Though by following the recipe I made enough for 3 pies. So I ended up baking it in a casserole dish. I paired it with grilled asparagus tossed in olive oil, and lightly seasoned with salt, pepper, and garlic. Delecious!-06 Mar 2006

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Ingredients in Portobello Shepherd’s Pie

  • Portobello mushrooms – These serve as the base for the shepherd’s pie and will be filled with carrots and onions and topped with parsnip puree. The stems of the mushrooms are diced and added to the filling for a meaty texture.
  • Carrots – Carrots are diced and roasted with garlic, mushroom stems, and onion to create the filling for the pie.
  • Dijon Mustard – You can also use yellow mustard or stone ground mustard.
  • Parsnip – This is a fun spin on a traditional shepherd’s pie. Parsnips are steamed and then pureed to make the topping for this pie. If parsnips aren’t your thing, see variations below.

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium clove garlic, minced
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
  • 1 cup halved cherry tomatoes
  • ½ cup fresh mozzarella pearls, drained and patted dry
  • ½ cup thinly sliced fresh basil
  • 2 teaspoons best-quality balsamic vinegar

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.

Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.

Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Vegan and Gluten-Free Mushroom Recipes

All of the recipes on this list are vegan and gluten-free. Most of them are oil-free as well, and the ones that aren't can easily be made oil-free by using water or vegetable broth to sauté.

1. Vegan Mushroom Gravy

Looking for a vegan and gluten-free gravy? Try this delicious mushroom gravy! This is the gravy that I make for every single holiday meal to pour over my mashed potatoes and vegetables. It is completely oil-free and has a hearty, full flavor that even meat-eaters will enjoy!

2. Portobello Shepherd's Pie

If you love shepherd's pie, you need to try this recipe! Portobello mushrooms with a shepherd's pie topping? Such a great idea! Instead of the classic mashed potato crust, these portobello mushrooms are topped with a flavourful parsnip puree. This recipe would be great as the main for a holiday meal, but it's also easy enough to make any night of the week! This recipe is of course vegan, but also gluten-free, oil-free, nightshade free, and grain-free.

3. Vegan Mushroom Stroganoff

This hearty mushroom stroganoff has a deliciously creamy sauce that anyone will love! This stroganoff is super easy to make and will be done in about 30 minutes, so it makes the perfect week-night family meal! You can use a combination of mushrooms for this recipe, such as a mix of baby bellas, cremini, and button. So if you have a variety of mushrooms that you need to use up, this recipe is exactly what you need! Enjoy this vegan mushroom stroganoff over pasta, rice, and more.

4. Mushroom Tacos

Looking for some new vegan tacos to try? Check out these delicious mushroom tacos! This recipe uses king oyster mushrooms because they are easily shreddable, making a great taco filling. These mushrooms have a slightly chewy texture that is somewhat similar to meat, and they develop a strong umami flavor when cooked. This recipe also includes a flavorful carnitas sauce for the mushrooms!

5. Roasted Steak-y Mushroom Kale Salad

This healthy, yet hearty salad recipe includes juicy mushrooms, crunchy chickpeas, roasted potatoes, and kale, all covered in a delicious vegan blue cheese dressing. This is my kind of salad! It isn't just a bowl of vegetables, but a super filling and satisfying mushroom salad. In fact, it has everything you need for a main dish, but of course you could serve it as a side salad as well.

6. Vegan Mushroom Risotto

This creamy mushroom risotto is made with simple ingredients and can be ready in under 40 minutes. Use a mixture of portobello and button mushrooms to make this delicious vegan and gluten-free side dish. This recipe also includes an oil-free option, so it's acceptable for anyone following a whole-foods plant-based diet.

7. Lasagna Stuffed Portobello Mushrooms

Craving lasagna? Try these delectable vegan lasagna stuffed portobello mushrooms for a creative alternative to a traditional lasagna! These portobello mushrooms are stuffed with a spinach ricotta, under a tasty bolognese sauce, and they are much easier to make than a traditional lasagna. This mushroom dish is oil-free and full of nutrients, while also being a filling main dish that can be served for special occasions or any night of the week!

8. Vegan Mushroom Lentil Pâté

Making this mushroom lentil pâté is super easy and it makes the perfect appetizer for when you have people over. It is full of veggies and plant-based protein, with a delicious smoky flavor. You can use any type of mushrooms to make this mushroom lentil pâté. Serve it with any crackers or chips, or you could even spread it on a bagel or in a sandwich!

9. Vegan Mushroom Pepper Steak

Try this vegan spin on a traditional pepper steak, with a mix of peppers, onions, and mushrooms in a delicious sauce. You only need one pot and 40 minutes to make this incredible vegan mushroom pepper steak. The mushrooms in this recipe are a great substitute for meat and they pair well with the flavorful tomato sauce. Serve this mushroom recipe over a bed of rice for a filling meal.

10. Gluten-Free Seitan Roast

Make this seitan roast with cremini mushrooms and tofu to create a delicious gluten-free, vegan roast. This dish has a chewy texture with a meaty, umami flavor. You can make this seitan roast for a holiday meal as it serves well with mashed potatoes, gravy, cranberry sauce, and veggies. You could also slice this roast and add a slice to a sandwich, or chop it up and add it to a salad!

11. Vegan Mushroom Stew

This vegan stew is made with simple ingredients, and the mushrooms provide a chewy, meaty addition to the vegetables. This mushroom stew is a full, nutritious meal on its own, but you could also serve it with other dishes such as a salad, a vegetable side dish, or bread. Enjoy this stew as a family meal, then you can continue eating any leftovers for a few days after making it.

12. Mushroom Chickpea Minestrone

This minestrone is hearty, nutritious, and filling. It includes a medley of mushrooms, potatoes, veggies, and chickpeas, with seasoning to add a ton of flavor. This soup is perfect for a cold day and can be made in about 35 minutes. This is a great way to some vegetables and beans into your diet without it being super boring!

13. Vegan Mushroom Pasta

Sometimes you just need a comforting, filling pasta! This mushroom pasta is sure to satisfy your pasta cravings with its creamy sauce and hearty mushrooms. It also includes caramelized onions to add texture and flavor, along with spinach for added nutrition. This mushroom pasta is super flavorful with a nutritional yeast sauce that gives off a "cheesy" taste that you will love! Use any type of pasta you want for this recipe, and ensure it's gluten-free if necessary.

14. Instant Pot Mushroom Curry

If you love curry, you need to try this vegan mushroom curry! It is creamy, flavorful, and super easy to make in your Instant Pot. This mushroom curry is often served with chapati, naan, and basmati rice, but if you are gluten-free, rice is your best option. This recipe is filled with a ton of flavors due to traditional spices used in curries, while coconut milk makes this curry smooth and creamy.

I hope you enjoy these delicious, hearty vegan mushroom recipes! For more information on how to go vegan, check out this vegan guide for beginners.

This plant-based grocery list and this list of vegan pantry staples may be of help as well!

The Circus Gardener's Kitchen

It is something which is at once amazingly powerful and yet incredibly fragile. Without it we would not exist. Indeed, without it there would be no life on Earth.

Soil. The living skin of planet Earth.

This thin, fragile layer on the surface of our planet is literally teeming with life. Grab a small handful of soil and what you hold in your hand will contain more microorganisms than the total number of human beings who have ever lived.

Soil is an essential source of food for the plants we rely upon and it performs other vital, life sustaining functions, for example retaining and filtering water and trapping gases like nitrogen and carbon dioxide from the atmosphere, converting them into food for the organisms to which the soil plays host.

For just an inch of soil to form naturally can take up to a thousand years, but we are currently losing that precious, fragile living skin at a far greater rate than it is being replaced.

Modern farming methods, including deforestation, over-ploughing and overgrazing have left the soil vulnerable to erosion by wind and sun.

Factor in the millions of tons of poison we pour onto and into the soil in the form of herbicides, pesticides, fungicides and artificial fertilizers, and it becomes easier to understand why it has been estimated that on current trends the world has about 60 years of topsoil left. During that time scale, continued soil degradation means we are on course to produce less and less food against a backdrop of a human population that is growing inexorably.

The maths simply don’t stack up.

All is not lost, however. There is a way to save our soil, to start to reduce the impact of soil degradation and loss on future generations.

Central to the rescue plan must be the phasing out of those disastrous agricultural practices that have brought us to the edge of the precipice. Simultaneously we must do far more to encourage organic farming practices, which will put life and health back into our soil.

Another crucial change we need to make is to reduce our dependence on meat. Not only is it the single biggest contributor to global warming of all human activities, meat production also takes a huge amount of nutrients from the soil. Where it has led to overgrazing and deforestation, the meat industry has also degraded and destroyed once healthy soils. Livestock farming creates a huge volume of animal waste which is often not ploughed back into the soil, where it would at least help replenish nutrients and soil structure.

To encourage these changes, we need to start factoring in the true environmental cost of producing the food that we eat.

Food that is grown using chemicals that damage the soil, or which pollutes our water sources, should include the cost of that damage in its price. Subsidies should be given to farming practices which nurture and develop the soil instead of – as now – being given to those who destroy it.

At a stroke these measures would make healthy, organic food much cheaper than non-organic. It will increase demand for organic food, encourage more farmers to convert to organic farming practices, and it will allow us to halt and then start to repair the damage we have done to our planet’s living skin.

Right, rant over. Time to put on the stripey apron.

This week’s recipe is an example of how good wholesome vegan comfort food can be. Combining seasonal mushrooms with freshly harvested celery, carrots and leeks, this gorgeous pie is rich in flavour and deeply satisfying.

If you’d prefer to omit the ale, use the same quantity of vegetable stock in its place.

Portobello and wild mushroom and ale pie


2 onions, chopped
2 cloves garlic, finely chopped
250 g organic Portobello mushrooms, sliced
20 g dried porcini mushrooms
1 large carrot, sliced
1 stick celery, sliced
1 leek, sliced
400 ml can organic chopped tomatoes
200 ml good quality ale, or vegetable stock
1 tsp grain mustard
1 tsp dried thyme
½ tsp smoked paprika
1 tbsp soy sauce
2 tbsp fresh parsley, chopped
½ tsp sea salt
1 tbsp extra virgin olive oil

for the topping
600 g organic potatoes, peeled and cut into large chunks
15 g fresh chives, finely chopped
75 ml extra virgin olive oil
½ tsp sea salt

1. For the topping, place the potato in a saucepan, cover with water and bring to the boil. Simmer for 8-10 minutes, or until the potato is cooked through. Drain, then mash until smooth or put through a potato ricer. Add the olive oil, salt and chives and stir to combine thoroughly. Set to one side.

2. Soak the dried porcini in 200 ml hot water for 30 minutes until soft, then pour the porcini and their soaking liquid into a blender and process until smooth.

3. Put a large pan over a medium heat and add the oil. When hot, add the onion and cook for five minutes, or until soft and translucent. Add the carrot, celery, leek, salt, thyme and garlic and cook for a further 3 minutes, then add the sliced portobello mushroom and continue to cook for 3 minutes more, stirring frequently.

4. Add the porcini mixture, smoked paprika, soy sauce, chopped tomatoes, mustard and the ale and stir to combine. Reduce the heat. Simmer, stirring every so often, for a further 25 minutes, by which time the sauce will have reduced and become thicker and richly flavoured. Remove from the heat and stir in the parsley. Set to one side to cool.

5. Pre-heat the oven to 200°C (400°F, gas mark 6). Pour the mushroom filling into a pie dish. Carefully spread the potato and chive mixture over the top. Place on a baking tray in the pre-heated oven and cook for 25 minutes or until the potato mash on top is crisp and golden.

How To Make Portobello Mushroom Tower

For Marinade

  • 1/2 cup olive oil
  • 1 tbsp garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp white wine
  • 1 tbsp garlic, minced
  • 1 large shallot, minced
  • 1 tbsp basil
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tbsp parsley
  • salt and pepper to taste

For Vegetables:

  • 4 3-inch portobello mushrooms, trimmed and degilled
  • 1 yellow squash
  • 1 zucchini
  • 1 large celeriac, peeled, (See Note)
  • 2 large red and yellow heirloom tomatoes

For Puree:

Also required:

Combine marinade ingredients. Slice all vegetables 1/4 inch thick and marinate, refrigerated for a minimum of 1 hour. Lightly grill each vegetable, (use either an outdoor or indoor grill or a George Foreman grill) until just done. They should still be slightly crunchy — do not overcook.

Over medium heat, sauté shallots and garlic until tender add cauliflower and caramelized lightly. Put in cauliflower mixture in food processor and puree.

To assemble tower, start by placing a dollop of the cauliflower puree in the center of plate as your base, then add a dollop of marinara sauce in the center. S

Start the tower by adding one each on top of the puree and marinara the following: Portobello mushroom, Yellow squash, Green zucchini, Red heirloom tomatoes, Celeriac,Yellow heirloom tomatoes.

Garnish that with grilled asparagus tips.

Mushroom Duxelles

Mushroom duxelles (pronounced duck-SELL) is an intensely flavored combination of finely chopped mushrooms, shallots, and fresh herbs such as thyme or parsley that are slowly cooked to a paste-like consistency. French in origin and named after the marquis d'Uxelles, this mushroom condiment is traditionally used in the preparation of beef Wellington, but it can also be used to flavor soups and sauces as well as to fill omelets and ravioli. It also happens to make for a delectable spread on crostini or toast points. Other creative uses include adding it as a flavor booster for mashed potatoes or mushroom-centric pasta dishes.

The key ingredients in duxelles are mushrooms, butter, salt, and pepper. Any type of mushroom or a combination can be used, including cremini, morel, shiitake, porcini, and white button mushrooms, and ingredient variations can include shallots and/or garlic and chopped fresh parsley.

An important step in making duxelles is to remove as much moisture as possible from the mushrooms, both before cooking and during the process. They need to be cooked long enough so the mushrooms release their moisture and then cook completely until the liquid evaporates. This will prevent any unnecessary sogginess, which is essential to a crisp pastry for beef Wellington.

Vegan Mushroom Pie Recipe #SundaySupper

I always feel like a good housewife when I make a meal like a savoury pie. I don’t know, it’s a silly throwback. Since I don’t really eat a lot of pie (unless I make it) making a savoury pie is always something fun to put into rotation. This week the #SundaySupper theme is fall. And a savoury pie is the best way to get some warmth in the kitchen. It’s something that can be made ahead and popped into the fridge or freezer before baking if you need something quick for a weeknight.

I don’t remember why I bought some dried mushrooms but they never got used. I couldn’t think of a good enough application. I got some huge portobello mushrooms from my CSA but I couldn’t bare to grill them yet again. That is how the mushroom pie came across. The portobellos are pretty meaty on their own and the reconstituted mushrooms give the pie some added texture. Instead of a regular pie crust that could be a bit heavy paired with the mushrooms I opted to used puffed pastry. You can make a lattice or just make a solid pie top and vent it so that it doesn’t explode. Exploding pies never go over well. Trust me.

Here are 27 of Our Favorite Portobello Mushroom Recipes

Portobello mushrooms have become the jack of all trades in the vegan foodie world and meat lovers adore these mushrooms as well!

Everywhere you look there are portobellos as the main ingredient in everything from tacos to burgers to stir frys. While they aren't vegan, they bring with the incredible amount of flavor and texture this mushroom packs in will make you want to add them to every recipe you can.

Whether you are on the hunt for delicious vegetarian recipes or just a fan of these savory and hearty Portobello mushrooms, you are sure to find what you are looking for here!

1. 30-Minute One Pot Portobello Mushroom Chicken Alfredo Pasta

30 minutes and easy-to-find ingredients help this portobello mushroom pasta dish earn a place in the dinner rotation during the dark wet season and cold winter months.

2. Grilled Portobello Mushroom Tacos

Grilled portobello mushroom tacos put a new spin on an old favorite Mexican dish. Savory and delicious, this vegetarian taco recipe is bound to be a hit with taco lovers and health enthusiasts looking for a light-but-filling, salty summer meal. Pair with Frozen Pineapple Papaya Margaritas, Margarita Cupcakes, or any one of fresh drinks on this list of 22 Cinco De Mayo Cocktails to Get the Party Started.

3. Portobello Chop Suey Bowls

Simple and classic, this portobello chop suey bowl recipe is packed with seasoning, healthy, and hearty enough to keep you full and away from post-dinner snacking.

4. Portobello Burgers with Bacon Jam

The king of mushroom burgers is here and it is smothered in bacon jam. Need we say more?

5. Vegetarian Flatbread with 3 Kinds of Filling

Everyone needs nutritional vegetarian flatbread ideas. Don't compromise rustic flavors or creative pizza toppings with your dinner tonight—try this crowd favorite instead.—we promise the avocado cream sauce will have you drooling for more.

6. Sweet Spicy Portobello Mushrooms

Make a salad with a little kick to it by adding these sweet and spicy sautéed portobello mushrooms and other fresh ingredients including: various greens, balsamic vinegar, cayenne pepper, and more.

7. Soyrizo Stuffed Mushrooms

These vegan soyrizo-stuffed mushrooms aren’t your average filled ‘shrooms—they’ve got pinto beans, fresh spinach, refreshing guac, spicy chips—all the fixin’s needed for yummy Mexican-inspired cuisine.

8. BBQ Brown Rice Portobello Burgers

Can you buy an iteration of this BBQ portobello mushroom burger in the grocery store? Yes. Should you make them homemade for a more smokey, caramelized flavor with less added preservatives instead? Certainly.

9. Feta Tomato Stuffed Portobello Garlic Butter

Go gourmet in the kitchen tonight with this staple garlic portobello mushroom recipe stuffed with feta cheese and tomatoes. You won't believe how easy it is to impress your guests with this one.

10. Spicy Mushroom Ramen

Add a little spice to your dinner table tonight with this surprisingly easy ramen recipe. It is the perfect bowl of soup to warm up with after a long day.

11. Vegan Cheese Tempeh Stuffed Portobello Mushrooms

This healthy stuffed portobello mushroom recipe is the golden child of any party or get together that calls for a delicious, yet nutritious appetizer. Loaded with protein and savory flavor, these are going to make your kitchen smell divine any night of the week.

12. Meatless Mondays Portobello Mushroom Veggie Wraps

Meatless Mondays just got a whole lot more exciting for mushroom lovers. Healthy and easy to make, these portobello mushroom veggie wraps are the perfect weekday lunch idea.

13. Asparagus, Mushroom, and Prosciutto Pasta

This is a heart-healthy pasta recipe you are actually going to enjoy eating! Protip—make sure to use a cheese flavor you love since it takes the place of a sauce.

14. Vegan French Dip Sandwiches

French onion is the flavor of all home cooking flavors making these vegan portobello mushroom french dip sandwiches perfect for chilly nights when you want to cozy up with a warm plate of comfort food.

15. Stuffed Portobello Mushrooms with Crispy Goat Cheese

When you’ve said crispy goat cheese and mushrooms in the same sentence, you’ve said it all. These baked and stuffed portobello mushrooms are an easy and delicious vegetarian option for eaters who prefer rich, yummy flavors.

16. 30-Minute Portobello Mushroom Stir Fry

Toss the takeout menus tonight and try this delicious 30-minute stir fry. It will be on the table in less time than it takes to figure out, submit, and wait for everyone’s Grubhub order.

17. Cream Cheese and Garlic Stuffed Mushroom

Bake or grill these bundles of bountiful cheesy creamy goodness without having to attend a fancy buffet.

18. Vegan Portobello Mushroom Gravy

Smashed potatoes anyone? With this mushroom gravy on the table, you are going to want to make them every night of the week.

19. Portobello Gouda Grilled Cheese

This grilled cheese recipe has raised the bar for all future grilled cheese games. Bon appetit.

20. Bulgogi Portobello Mushroom Bowl

Power up at the dinner table with this rich recipe for vegan Korean portobello mushroom bowls. Your family is sure to be hooked on these!

21. Portobello Shiitake Risotto

A creamy and satisfying rice dish, this risotto is topped with a portobello and shiitake mushrooms and is a super easy classic that will be love at first bite.

22. Grilled Portobello Mushrooms

Grilled portobellos eat like meat and cook like a vegetable and are a great addition to any meal, whether you toss them in a salad, an omelet, or a stew, they're a guaranteed crowd pleaser.

23. Stuffed Portobello Mushrooms with Bacon and Cheddar

Think bacon cheddar potato skins but with a twist. These low carb, low calorie stuffed portobello mushrooms are what midwest food dreams are made of.

24. Portobello Mushroom Bleu Cheese Burgers

Protip: bleu cheese is crumbly, but gets smoother and creamier as it melts into any meat or mushroom, making this burger recipe a tasty package full of gourmet flavor combinations.

25. Stuffed Portobello Mushrooms with Garlic Herb Butter

This stuffed garlic mushroom side dish use simple beloved ingredients (what’s better than garlic and butter) and taste amazing right out of the oven or hot off the grill! They’re sure to be the star of any table.

26. Veggie Stuffed Mushrooms

Sweet and crunchy all-in-one bite and perfectly seasoned to taste, this vegetable-stuffed mushroom recipe is worth bookmarking or taping it to the inside of your kitchen cabinet.

27. Loaded Creamy Mushroom Soup

This fall or winter soup recipe becomes the hearty bowl of comfort food to curl up with on any chilly night! You are going to love every last drop.