Shepherd’s Pie



  • 2 potatoes, cubed
  • 1 tablespoon milk
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 6 oz baby portobello mushrooms
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 2 cups frozen meatless crumbles
  • 1 cup beef broth
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • rosemary, thyme, salt, and pepper


  1. Preheat the oven to 350º F.
  2. Boil potatoes for 15 minutes or until potatoes are soft. Drain water from potatoes. In a large bowl, mix boiled potatoes with milk and butter until mashed.
  3. Heat a large nonstick skillet over medium-high heat. Sauté meatless crumbles, onion, and mushrooms for 10 minutes.
  4. Add flour, beef broth, and Worcestershire sauce cook for 5 to 10 minutes, until broth has thickened. Season with rosemary, thyme, salt, and pepper, add frozen vegetables and cook for another 5 minutes.
  5. Spoon filling into a casserole dish. Top with mashed potatoes. Bake for 20-30 minutes.

Adapted from Cooking Nook.


Mushroom Pot Pie


Servings: 4  –  Total time: 40 minutes


  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/3 cup all-purpose flour
  • 1 potato, peeled and diced
  • 1 onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 2 cloves of garlic, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen carrots
  • 1/2 cup frozen corn
  • 1/2 cup frozen green beans
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter
  • Pillsbury crescents


  • Preheat oven to 375º F.
  • Melt butter in a large skillet over medium high heat. Add garlic, potato, onion, and mushrooms and cook until tender, about 5 minutes.
  • Add in frozen peas, carrots, corn, and green beans and cook for another 5 minutes.
  • Whisk in flour until lightly browned.
  • Gradually whisk in chicken broth, heavy cream and thyme and cook until thickened. Season with salt and pepper to taste.
  • Divide pot pie mixture evenly across 4 ramekins.
  • Unroll the Pillsbury crescents and separate into 4 rectangles. Top each ramekin with a rectangle of crescent dough.
  • Place ramekins in a baking dish to catch any spillover. Bake in oven for 15 minutes.

Adapted from Damn Delicious.

Mushroom Tacos


Servings: 4

Total time: 20 minutes


  • 8 ounces pre-sliced baby portobello mushrooms
  • 2 cups frozen meatless crumbles
  • 2 teaspoons taco seasoning
  • 2 tablespoons water
  • taco-sized tortillas or taco shells
  • shredded Mexican cheese blend
  • shredded lettuce
  • diced tomatoes
  • sour cream


  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and sauté for 5 minutes or until lightly browned. Add meatless crumbles, water, and taco seasoning. Cook for 10 minutes or until thoroughly heated.
  2. Fill each tortilla/taco shell with the mushrooms and meatless crumbles. Top with cheese, lettuce, tomato, sour cream, or whatever toppings you want.

Roasted Mushroom Risotto


Servings: 4  –  Total time: 40 minutes


  • 2 cups baby portobello mushrooms, sliced
  • 2 cups baby spinach
  • 2 tablespoons olive oil
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • Parmesan cheese
  • salt
  • black pepper


  1. Preheat oven to 400° F.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Place baby portobello mushrooms in a large roasting pan and drizzle with olive oil, salt, and black pepper. Mix to coat. Roast for 20 minutes, stirring once.
  4. Melt butter in a large nonstick skillet over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  6. Stir in the roasted mushrooms and baby spinach. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.

Adapted from’s Gourmet Mushroom Risotto recipe.

Mushroom Marinara Sandwiches


Ever since I stopped eating meat, I’ve been looking for a meatless/vegetarian version of a meatball sub. These sandwiches really hit the spot and are a great substitution. While my boyfriend is a meat and sauerkraut kind of guy and these meatless substitutions aren’t the same for him, I definitely did not miss the meatballs at all.

Servings: 4  Total time: 30 minutes


  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 onion, sliced
  • 1 cup marinara sauce
  • 1/2 tablespoon basil
  • 1 teaspoon oregano
  • 2 cups baby portobello mushrooms
  • 1 cup mozzarella cheese
  • salt
  • black pepper
  • 4 sandwich rolls


  1. Heat olive oil in a large skillet over medium heat. Add garlic, mushrooms, and onions and cook for 8 minutes.
  2. Add marinara sauce, basil and oregano and cook for 10 minutes. Season with salt and pepper to taste.
  3. Evenly divide mushroom mixture over 4 rolls. Top with mozzarella cheese.
  4. Turn on oven broiler and place sandwiches on a baking sheet. Heat for 2 to 3 minutes, or until cheese melts.

Adapted from

Portobello Cheeseburgers

Servings: 4  –  Total time: 25 minutes


  • 4 portobello mushroom caps
  • 4 tablespoons olive oil
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 garlic clove, minced
  • salt and black pepper to taste
  • 4 slices provolone cheese
  • 4 buns or rolls
  • lettuce
  • tomato


  1. Preheat grill to medium-high heat.
  2. In a small bowl, mix together olive oil, basil, oregano, garlic, salt, and black pepper. Brush marinade onto portobello caps.
  3. Brush grill with olive oil. Grill portobello caps for 10 minutes or until tender, flipping once. Brush with marinade frequently. Top with cheese and grill another 5 minutes.
  4. Serve portobello burgers on rolls and garnish with lettuce and tomato.

Adapted from’s Portobello Mushroom Burgers recipe.

Portobello Fajitas

Servings: 4  –  Total Time: 20 minutes


  • 1 tablespoon olive oil
  • 4 portobello caps, sliced with stems and gills removed
  • 1 red onion, sliced
  • 1 green bell pepper, sliced
  • 1/4 teaspoon cumin
  • shredded Mexican cheese blend
  • 8 fajita-sized tortillas
  • shredded lettuce
  • diced tomatoes


  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, bell pepper, and cumin. Cook for 8 minutes, or until vegetables are soft.
  2. Using a spatula, scoop vegetables into tortillas and garnish with lettuce, tomato, and cheese.

Adapted from Kitchen Trial and Error’s Portobello Mushroom Fajitas recipe.