More Portobello mushrooms recipes

Mushrooms should be stored in a breathable container. Condensation can cause them to spoil more quickly. A paper bag, or a damp paper towel, covering the mushrooms will help them stay fresh for longer. Mushrooms that are slightly wrinkled are fine to eat. When mushrooms begin producing their own liquid or have soft, brown spots or mould, then they are past their best.

Portobello mushrooms have a robust meaty texture making them good for roasting, baking and stuffing. They are great for barbecuing, too – just dot with butter, crushed garlic, herbs and seasoning and cook for a few minutes until the juices run, or slice thickly and sauté with onions and garlic.

More Portobello mushrooms recipes

Roasted portobello mushrooms with pine nuts and halloumi

Wild mushroom ragu

Miso mushroom burgers with crispy rice paper ‘crackling’

Hot smoked salmon, baked wasabi mushrooms and black rice

Slow-braised ox cheek with confit garlic, mushrooms and French beans

Mushroom Wellington with baby turnips and spinach

Mushroom steak and fries with beurre-less blanc sauce

Mushroom, basil and broccoli pappardelle

Mushroom bourguignon

Mushroom casserole

Garlic roasted mushroom on toast

Mushroom and parsnip rösti pie

Pasta with mushrooms and pine nuts

Lighter baked mushrooms

Stuffed mushrooms

Miso-braised mushrooms on toast

Mushroom Wellington

Portobello mushrooms in adobo

How to cook mushrooms

Crispy coated mushrooms with green dip and slaw

Vegan fried breakfast

Beef Wellington and red wine sauce

Mushrooms and chestnuts with za’atar

Pot roast pork with mushroom stuffing

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