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Easy Roasted Portobello Mushrooms In A Savory Pumpkin Sauce

easy roasted portobello mushrooms in a savory pumpkin sauce
Easy and Delicious Roasted Portobellos

These portobello mushrooms take minimal preparation, are super versatile, and have a meaty texture that tastes amazing when roasted!

They make for are a delicious family meal that you can whip up in just a matter of minutes.

And these are just a few of the reasons that they are loved by meat and non-meat eaters alike!

In my family, we aim to have at least 1-2 meatless meals per week at dinner.

This dish hits all of the marks for our family’s lifestyle: it’s gluten-free and low-carb!

I can also leave out the Parmegiano Regianno Cheese for the non-dairy family members, and it still tastes delicious.

You will never miss the meat with this is a recipe for roasted portobello mushrooms!

What Is A Portobello Mushroom?

These mushrooms are hard to miss.

Portobello mushrooms are large in size and have a smooth, spongy cap with an average diameter of fifteen centimeters. This dark brown, tan-colored cap is often connected to a thick stem with fleshy gills on the underside.

If you are familiar with the button mushroom, just think of the portobello as the bigger, older brother.

It is the same mushroom, only it is allowed to mature and grow larger before being picked.

Why is it called a Portobello (or Portabella ) Mushoom?

First off, just know that you would be correct in calling this mushroom a “portobello” or a “portabella.”

“Portabella” is just a marketing term. (Sounds like something pretty, right?)

However, the portobello mushroom’s name has a few origins, or theories.

One theory is the direct translation of the name, meaning “beautiful door.”

The second is that the mushroom is named after an exclusive shopping street in London.

Another possible origin is that the name came from a TV show named “Portobello“.

Some say that the portobello mushroom is named after a city in Panama.

In the end, it’s still a tasty mushroom, however, it got the name!

What Do Portobello Mushrooms Taste Like?

When cooked, Portobello mushrooms have an earthy flavor and are known for their chewy texture and meatiness!

Its rich flavor is attributed to the spores that are released from the gills and is often described as umami.

Portobello mushrooms taste very similar to its smaller version of the button and cremini mushrooms, but just a bit more intense.

Are Portobello Mushrooms Good For You?

Portobello mushrooms are very low calorie (35 calories per cup) and high in fiber (11% of your daily value).

They also contain a lot of water, which when combined with their fiber content, can keep your digestion moving smoothly.

These mushrooms are also beneficial for an all-around source of B-vitamins and minerals.

B-Vitamins: Essential for Metabolism, Nervous System, Liver Support, and Hair, Skin and Nail Health

pantothenic acid (B5)15%
niacin (B3)38%
thiamine (B1)6%
folate (B9)6%
riboflavin (B2)29%
% daily volume (DV) for 1 cup cooked portobello mushroom (source)


potassium (supports nerve and muscle function, regulates blood pressure)15%
phosphorus (supports bone strength, DNA, and red blood cells)16%
copper (supports the immune system and blood cells)24%
selenium (DNA-forming antioxidant)38%
% daily volume (DV) for 1 cup cooked portobello mushroom (source)

How Do You Choose A Good Portobello?

Portobello mushrooms should fit 3 basic criteria:

  1. Firm, and not flimsly
  2. Uniform in color ( deep brown with no spots)
  3. Should be dry and moisture-free


How to store your portobellos

Never store mushrooms in plastic (like the way you may have purchased them), rather in paper bags to avoid them retaining moisture and developing a “slimy” coating!

How Do I Clean My Portobello Mushrooms?

Cleaning your mushrooms is as easy as taking a paper towel and brushing off any excess dirt or foreign particles. DO NOT rinse or soak in water – the mushrooms will absorb it and it will result in less than perfect taste and texture.

How Do You Cook Portobello Mushrooms?

The 3 main techniques for cooking portobello mushrooms are:

  1. Sautee’ – sliced and sauteed in a pan with oil or butter
  2. Grilled – often marinated and grilled over high heat
  3. Oven – generally seasoned and either baked or roasted (with or without stuffing)

Different Ways to Eat Portobello Mushrooms:

  • Grilled and used as a “burger” in place of meat; or, as the “buns” for a low-carb burger option
  • Marinated and grilled as a “steak”
  • Sliced and sauteed as a side dish, in a pasta dish, or in a rissotto
  • Stuffed with minced meat, cheese or vegetables then baked or roasted

What is the difference between baked and roasted portobello mushrooms?

The difference between baked and roasted portobello mushrooms is the cooking temperature.

When portobellos are baked at a lower temperature (between 325 and 350 degrees) for a longer cook time, the result is a more tender, outer texture.

When portobellos are roasted at a higher temperature (between 425 and 450 degrees) for a shorter cook time, the result is a more firm and crispier outer texture.

How To Make Roasted Portobello Mushrooms

This is a step-by-step of how I stuffed my portobello mushrooms with creamy goat cheese and spinach and roasted them in a savory pumpkin sauce.

Step 1:

Prepare your portabello caps by cleaning them with a dry paper towel or cloth.

Step 2:

Brush the caps with olive oil on both sides and season with salt and pepper.

Step 3:

Prepare the “bread crumbs” by browning the almond flour seasoned with salt, pepper, and fresh parsley in a pan.

Remove browned almond flour and wilt the spinach in the same pan, seasoning it with salt and pepper. Alternately, you may use frozen spinach that is well-drained of excess moisture

In a bowl, prepare the filling by mixing the goat cheese, egg, spinach, salt, pepper, and nutmeg.

Step 4:

Fill the portobello mushroom caps with the goat cheese mixture, breadcrumbs, and Parmigiano Reggiano. Set aside.

Step 5:

Sautee sliced garlic in olive oil until lightly browned. Remove garlic from the oil. Place pumpkin puree, non-dairy cream, sage, salt, and pepper into the pan on medium heat and stir to create a smooth and creamy sauce. Once heated through, transfer the sauce to a baking dish and place the mushrooms on top.

Step 6:

Place the baking dish in the oven and roast at 425 degrees for 10 minutes and until the cheese is bubbling and the breadcrumbs have a nice dark golden color. Remove and let cool before serving the roasted portobello mushrooms on top of the savory pumpkin sauce.

Roasted to Perfection

How to Serve The Roasted Portobello Mushrooms:

  • 2 mushrooms as a main dish with a side salad
  • 1 mushroom as an appetizer

For More Healthy Recipes:

Have you tried roasted portobello mushrooms?

What is your favorite way to prepare them?

Share in the comments below and share any recipe tips with our fellow readers!

If you try this recipe be sure to tag me with a picture on Instagram with the hashtag #roastedportobello!

easy roasted portobello mushrooms in a savory pumpkin sauce

Easy Roasted Portobello Mushrooms In A Savory Pumpkin Sauce

4.87 from 15 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Main Course, Side Dish
Cuisine American, International
Servings 3
Calories 754 kcal



For The Roasted Portobello Mushrooms Filling

  • 3 whole portobello mushroom caps
  • 2 tbsp olive oil
  • 1 medium egg
  • ¾ cup goat cheese, smooth
  • ½ cup Parmagiano Regiano (omit this for a non-dairy option)
  • 2 cups fresh spinach (or 1 cup frozen and drained)
  • ½ tsp nutmeg
  • salt, to taste
  • black pepper, to taste

For the "Breadcrumb" topping

  • 1 cup almond flour
  • 2 tbsp olive oil
  • 2 tbsp chopped parsley
  • salt, to taste
  • black pepper, to taste

For the Savory Pumpkin Sauce

  • 2 tbsp olive oil
  • 1 sliced small garlic clove
  • ¾ cup pumpkin puree
  • cups non-dairy heavy cream ( or any high fat, plant-based milk) Do not use coconut milk or cream – the flavor will be off
  • 1 tsp sage
  • salt, to taste
  • pepper, to taste


  • Preheat oven to 425 degrees.

Portobello Mushrooms Filling

  • Sautee the fresh spinach in 1 tbsp olive oil over medium heat until wilted or warmed through for frozen spinach. Season with salt and pepper. Remove from pan.
  • Lightly toast almond flour and parsley in olive oil and season eith salt and pepper. Remove from the pan.
  • Clean portobello mushroom caps with a dry paper towel or kitchen cloth. Brush both mushrooms (tops and undersides) with 1 tbsp olive oil. Season with salt and pepper.
  • In a mixing bowl add the goat cheese, egg, spinach, salt, pepper, amd nutmeg.
  • Fill the portobello mushroom caps (underside) with the goat cheese mixture. Top each mushroom with the toasted almond flour "breadcrumbs." Set aside.

Savory Pumpkin Sauce

  • On medium heat add olive oil and garlic to sautee pan. Lightly brown garlic and then remove the garlic slices.
  • Add pumpkin puree and non-dairy cream or milk to pan and stir until incorpoated. Stir in the sage and seasom with salt and pepper.


  • Transfer the pumpkin sauce to a baking dish.
  • Carefully place the portobello mushroom caps into the baking dish, keeping the filling in tact.
  • Place baking dish into the oven and roast for 10 minutes or until the breadcrumbs are a dark golden brown and the pumpkin sauce is nice and bubbly.
  • Remove baking dish from the oven and let cool 2-3 minutes before serving.


To serve,  place some of the pumpkin sauce on a plate and top with the roasted portobello mushroom.  This recipe is best eaten fresh.
Leftovers can be refrigerated in an air-tight container for up to 2 days.  Any longer and the texture of the mushroom will be compromised.
You may also freeze any leftovers separating the mushrooms and the sauce in different containers.  To thaw, place the mushrooms and sauce at room temperature for 2-3 hours.
Re-heat the mushrooms over the sauce in an oven at 350 degrees for 10 minutes or until warmed through.
This recipe can be adapted to non-dairy by omitting the Parmagiano Reggiano.


Serving: 1mushroomSodium: 342mgCalcium: 486.41mgSugar: 6.2gFiber: 5.9gPotassium: 583mgCholesterol: 108mgCalories: 754kcalSaturated Fat: 18gFat: 67gProtein: 27gCarbohydrates: 14gIron: 2.61mg
Keyword gluten-free, roasted portobello mushrooms, portobello, mushroom, non-dairy, pumpkin puree, pumpkin,
Tried this recipe?Let us know how it was!



  1. Andrea
    September 11, 2021 / 11:25 am

    5 stars
    So tasty!! The pumpkin and Goat cheese combo really works, savoury, rich and creamy!! I had something similar when I visited Italy, it was with mozzarella (not goat cheese) but honestly this tasted better😂

    • familyandglamour
      September 11, 2021 / 11:32 am

      Wow Andrea! Thank you for the lovely compliment! ☺️
      Mozzarella would be absolutely delicious in the mushroom! I’ll do a few of these next time ( for the dairy eaters)!

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