Portobello mushrooms are a fantastic ingredient for paleo dishes, because they’re rich in protein and flavor, and they’re versatile enough that you can use them in dozens of different ways, from taco shells to pizza crusts to hamburger buns to steak crusts. Yes! So give some of these recipes a try, and I guarantee you’ll be a portobello convert by the end of the night.
These mushrooms would make a great side dish or a light meal, as they provide a protein with plenty of flavor, and would be excellent with bell peppers mixed in for some veggie action, too. The spicy ginger and red pepper flakes just can’t be beat.
This cheese-optional little delight involves balsamic-seasoned portobello mushrooms with a homemade marinara sauce and fresh herbs, like basil and parsley. The chili flakes and garlic give this a fantastic flavor, and you can choose to use the Parmesan or leave it out.
These fantastic grilled mushrooms and their vitamin- and nutrient-rich filling are dairy-free, despite the creaminess of that spinach! The trick is the coconut milk, which goes so beautifully well with the curry flavors and the walnuts or other nuts of your choice.
These beautiful mushrooms are seasoned with balsamic vinegar, garlic, and fresh basil, and stuffed with chicken sausage, onion, spinach, and grape tomatoes. Really, this dish couldn’t be healthier, and it has all the flavors you could want with your veggies and mushrooms.
This bright and super flavorful mushroom is achieved by filling up a portobello cap with homemade pesto, which is made with almonds and nutritional yeast instead of pine nuts (expensive) and Parmesan (dairy). The cherry tomatoes are literally the “cherry” on top.
Sometimes you just need to go back to basics. This is a recipe for perfectly tasty grilled portobellos seasoned with garlic, chopped fresh rosemary, and balsamic vinegar. They take just fifteen minutes from start to finish, but they’re totally delicious.
Serving these beef and mushroom strips together has a sophisticated effect, while the seasonings and flavors are simple yet delicious. Garlic powder, sage, thyme, and balsamic dressing are the basic ingredients needed to throw this meal together in a flash.
This soup is best made with homemade chicken broth. You can use store-bought and it’ll work fine, but homemade bone broth will be much more nourishing, and you could use beef bone broth if that’s what you’ve got. This soup is fantastic and has a smooth, soul-healing flavor.
This bowl makes a fabulous lunch that’s packed with nutrients and general goodness. The sun-dried tomatoes add a lovely umami flavor, while shallots, capers, garlic, and fresh herbs are also along for the ride. The star here, though, is the portobello mushrooms, which absorb all the flavor and are so tasty.
These mushrooms have a cheese topping that can be left off if you don’t eat cheese, because the flavors underneath are so fantastic that you won’t even need it. Italian sausage, onion, olive oil, red pepper, and herbs combine for a savory filling that speaks for itself.
This Alfredo is totally dairy-free, as it’s made with cashews, nutritional yeast, tahini, and almond milk. You’ll need to substitute the vegan butter for actual butter, and the rest of the recipe comes together in a bowl full of creamy, veggie-rich, paleo mushroom goodness.
I’ve said before that all food is infinitely better when it’s on a skewer, and I’ll say it again now. These mushrooms are fantastic with simple seasonings like balsamic vinegar, cloves, lemon juice, and a bit of sweetener (use honey or coconut sugar instead of white sugar).
These are a wonderful, almost-portable (depending on how messy it gets) breakfast that’s full of healthy proteins and fats to start your morning off right. Eggs baked right in mushrooms with tasty herbs are totally awesome. I dare you to give it a try next time you need a quick breakfast.
These mushrooms are stuffed with the perfect combination of onions and bell peppers, with seasonings like mashed garlic, thyme, coriander, dill, and parsley. Use a bit of butter in place of the olive oil if you’re so inclined—butter makes everything taste good, not that these need any help.
For this recipe, replace the brown sugar with coconut sugar, and enjoy your warm and delicious lunch bowl that’s loaded with nutrients from kale and mushrooms. This one includes both your protein and your green vegetable, and there’s so much flavor!
Portobello mushrooms have been a common replacement for meat for a long while, but as dishes like portobello “steaks” become more mainstream, we get more fantastic recipes like this one with granulated garlic, green onions, and ground black pepper. Simple but so tasty.
We’ve already seen a ribeye and portobello combination platter, but what about ribeye with a portobello crust? This recipe uses dried portobello mushrooms (you can buy them dried or dehydrate your own) blitzed in a food processor to make a “breading” for the steak.
No, it isn’t a taco with portobello mushrooms in it. This mushroom IS the taco, with fillings like green onion, cherry tomatoes, and guacamole, and seasonings of garlic, chili pepper, onion, and paleo taco seasoning. Top it with fresh cilantro and call it dinner!
This little bite-sized babies have only four ingredients: olive oil, garlic, sea salt, and mushrooms. It’s that simple! Bake them in the oven and watch (and taste) the flavors melt together into roasty, earthy goodness for a protein boost in just about any meal.
In this recipe, you can switch out the Greek yogurt for coconut yogurt if you need to (as well as the alfalfa sprouts for any kind you like). It’ll still be fantastic, and you’ll be hooked on the portobello buns from the very first bite.