From stuffed mushrooms to meaty pizza and creamy pasta, these vegan Portobello mushroom recipes can’t be topped!
They’re delicious, nutritious, and easy to make.
A fantastic source of fiber, protein, and vitamins, Portobello mushrooms make for a great vegan alternative to meats.
These large mushrooms are enjoyable thanks to their earthy and woodsy flavors.
So even if you’re not vegan, these recipes are a must-try.
Portobellos aren’t just tasty and healthy, but also versatile!
They’re great either when baked, grilled, stuffed, or sauteed, you name it.
Looking for new items to add to your vegan meal rotation? Make room for mushrooms!
Give these vegan Portobello mushroom recipes a try, and let me know which ones you like the most.
I’m won’t bother trying to sell this dish as a great alternative to real steaks. These mushroom steaks aren’t those at all.
What they are, though, is freakin’ delicious.
They’re grilled portobellos that have been marinated in spicy sauce and finished with bright avocado chimichurri.
As they marinate, the mushrooms soak up all the flavors of the sauce.
It’s a blend of steak sauce, balsamic vinegar, and spices.
Also, the addition of avocado gives the chimichurri on top a hint of creaminess, adding a wonderful contrast to its spicy taste.
Don’t you just love dishes that don’t just taste great, but look amazing as well?
Just by looking at these stuffed mushrooms alone, you can already taste how yummy they are.
They’re overflowing with colorful chopped vegetables, and nutty tri-colored quinoa.
These shrooms explode with awesome flavors and textures.
The filling mixture is seasoned with paprika, oregano, and garlic which brightens up its flavors even more.
Pro-tip: double the recipe for the filling.
It’s a flavorful mix that you’ll want to use in other dishes as well, such as tacos and burritos!
This vegan version of fajitas may be missing the steak, but thanks to Portobellos, you won’t miss it at all.
Once the mushrooms absorb the flavors of the marinade, they’ll be almost unrecognizable.
When combined with sweet onions and bell peppers, they form a delectable fajita filling even meat lovers will love.
Serve this with tortillas or rice, and top them with salsa and guacamole.
Whether grilled or baked, this dish is bound to be a hit.
The cooking method doesn’t matter that much, because the key to success here is the marinade and the sauce.
The marinade is a mix of balsamic, olive oil, Worcestershire sauce, garlic, lemon, and spices.
It lends the mushrooms spicy, smoky, and umami-rich flavors.
There’s also the sauce on top, which is incredibly garlicky and creamy, even without the cream. Thank you, nutritional yeast!
While they don’t taste like actual beef patties at all, these meaty mushroom burgers are also delectable.
Here, the mushrooms are marinated in soy sauce and Worcestershire sauce to give them that savory, umami-rich flavor.
The marinate is also infused with salt, garlic, and onion powder to make the mushrooms’ meaty flavor pop.
Thick, tender, and juicy, these mushrooms make for a fantastic substitute for beef patties.
A merry mix of mixed greens, pears, avocados, cucumber, and pecans, this salad gets a 10 out of 10 in all departments.
Adding even more personality to the salad are sauteed portobellos and onions.
They give the salad an extra layer of meatiness and sweetness.
The salad is then tossed with a simple balsamic vinaigrette, tying all the flavors together.
Once you’ve tried this vegan mushroom soup, you’ll never go anywhere near a can of mushroom soup again.
This soup is so rich and creamy, it’s ridiculous!
The crazy part is it doesn’t even require cream at all.
The secret? Coconut milk.
It’s mixed together with the mushrooms, soy sauce, and a bunch of spices and seasonings.
It produces a soup so delectable, you’ll be surprised it’s vegan.
This vegan mushroom pasta may be homemade, but it’s definitely restaurant-quality.
It’s a simple recipe, but it has flavors and textures that work so well together.
It’s as if it came from the brains of a master chef.
You’ll love the combination of chewy, earthy mushrooms and sweet, juicy cherry tomatoes.
The sauce is a mix of vegan butter, garlic, butter, wine, and garlic.
It’s buttery and garlicky, with hints of sweetness and nuanced flavors from the wine.
These shockingly vegan tacos burst with a lot of flavors, colors, and textures!
Where do I even begin?
The main protein here is pan-roasted portobello mushrooms, which are marinated with a smoky and spicy chipotle.
Joining the party are sweet red peppers, which are also roasted along with the mushrooms.
Topped with avocados, pickled onions, refried beans, vegan cilantro cream, and avocado slices.
All these amazing things tucked in charred flour tortillas, make these tacos a dream.
Have 40 minutes? Make this vegan sandwich for an easy yet tasty dinner.
The filling is a mix of grilled mushrooms and vegetables that have been marinated in balsamic, Dijon mustard, and Italian seasoning.
Marinating already enhances the vegetables’ flavor by a mile. Grilling is added to the process, just for good measure.
Pro-tip: this sandwich filling is a little wet from the marinade. Consider hollowing out the bread to keep it from turning soggy.
Just because you’re vegan doesn’t mean you have to say goodbye to a meaty lasagna.
This vegan lasagna has all the amazing layers you love in a classic lasagna, with just a few tweaks.
You’ll still get al dente lasagna noodles plus a creamy garlic sauce.
But instead of the meaty marinara sauce, this lasagna uses baked Portobellos.
Marinated in soy sauce, Worcestershire sauce, and herbs, the mushrooms become extra savory and earthy.
A little bit of balsamic vinegar is also added to the marinade, to give the shrooms a touch of sweetness.
Who needs a pizza crust when you can use Portobello mushrooms instead?
These mini pizzas aren’t just vegan, but low-carb, too.
If you’re trying to cut calories but still enjoy delicious food at the same time, these pizzas are perfect for you.
Another great thing about this recipe is you get to make it your own.
Add your choice of toppings to make pizzas you’ll surely enjoy!
Mushrooms are perhaps the best ingredient to add to a vegan risotto.
Nutty and al dente rice plus earthy and chewy Portobellos equals one epic risotto!
To make things even better, the risotto is flavored with miso butter.
It mimics the nuttiness and saltiness of parmesan cheese wonderfully.
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