Ever found yourself staring at an empty spot where portobello mushrooms should be?
We’re here to help. Substituting portobello mushrooms isn’t rocket science. Got cremini? They’re basically baby portobellos.
Ever tried zucchini sliced up for that meaty texture? Remarkable!
Eggplants and tofu? In our kitchens, they’re MVPs for soaking up flavors.
We’ve swapped in lentils for a hearty, earthy vibe in dishes. Surprisingly satisfying.
And, who’d thought chickpeas could steal the show? From us to you, these swaps have saved dinners.
7 Easy Substitutes for Portobello Mushrooms
When it comes to cooking, sometimes we find ourselves missing a key ingredient. But don’t panic! There are plenty of simple substitutes for portobello mushrooms that can elevate your flavor game and save the day. Here are our top 7 picks:
| Substitute | Taste | Texture | Suitable Dishes |
| Button Mushrooms | Mild, earthy | Soft, quick-cooking | Pizza, pasta, soups, stir-fries2 |
| Shiitake Mushrooms | Savory, umami, smoky | Firm, chewy | Stir-fries, Asian-inspired dishes, gravies |
| Eggplant | Mild, slightly sweet | Meaty, firm | Grilled, roasted, baked dishes |
| Zucchini | Mild, slightly sweet | Firm, holds shape well | Grilled, roasted, baked dishes2 |
| Tempeh | Nutty, earthy | Firm, dense | Burgers, tacos, stir-fries |
| Tofu | Mild, versatile | Soft, firm (depending on type) | Stir-fries, baked, grilled dishes |
| Oyster Mushrooms | Delicate, sweet | Soft, tender | Soups, stir-fries, sautés |
1 – Button Mushrooms
Button mushrooms can easily take the place of portobellos in your dishes. They share a family tree, after all. Slice them up and toss them in. They soak up flavors just as well. One button for every portobello. That’s our go-to ratio.
We’ve thrown them into stews and stir-fries. Every time, they brought the dish together. Looking for ways to get creative with button mushrooms? Check out this page for more ideas: find other ways to use button mushrooms here.
2 – Shiitake Mushrooms
Shiitake mushrooms step in for portobellos like a buddy covering your back. Their deep, earthy flavor fills any dish with ease. We throw them in wherever portobellos were supposed to shine. Slice them thin, and watch the magic happen.
In our own kitchens, we’ve found a one-to-one swap does the trick. Got a recipe calling for two big portobellos? Grab two shiitakes. Simple.
Their texture? It’s got that satisfying chew. Recipes brighten up with their rich, umami-packed presence. And, if you’re keen on giving other dishes a twist with shiitake, we’ve got your back.
Check out more on these replacements right here. It’s a trove for anyone eager to mix things up.
3 – Eggplant
Eggplant slices fill in for portobello mushrooms like a charm. We cut them thick to mimic that meaty texture.
They soak up sauces and flavors, making every bite a festival. Our rule of thumb? One large eggplant for every two portobellos needed.
In stews and bakes, they never disappoint. For those eager to see eggplant work its magic in more recipes, a treasure of ideas awaits you. This page shines a light on how versatile eggplants can be as a swap and beyond. Find out more in our guide on using eggplants in various dishes, making your meals a talk of the town right here.
4 – Zucchini
Zucchini slices step in seamlessly for portobello mushrooms. We cut them thick. They capture flavors in every bite, much like a sponge absorbs water. One large zucchini can replace two portobellos.
In our dishes, this swap works wonders. We find it perfect in lasagnas and veggie sautés. For those wondering how else to use zucchini as a substitute, more inspiration awaits at this link.
5 – Tempeh
Tempeh stands in nicely for portobello mushrooms. Chop it up; it’s great at absorbing flavors.
Slice tempeh to the thickness you like. It replaces portobellos at a one-to-one ratio. We toss it into stir-fries and sandwiches, relishing its ability to soak up all the seasonings and sauces.
In our experience, this substitute makes meals pleasingly hearty. Adding tempeh instead of portobellos gives dishes a satisfying texture.
For more on swapping in tempeh and other great alternatives, see this insightful guide. Discover additional useful substitutes here.
6 – Tofu
Tofu steps up as a stand-in for portobello mushrooms. We chop it. It’s good at taking on flavors.
One block of tofu can take the place of two portobellos in most dishes. In our own tries, it’s worked well. We use it in everything from stir-fries to sandwiches. It makes the meal feel full.
Tofu makes sure no one misses the mushrooms. It’s smooth yet can be firm. Perfect for those looking to keep meals hearty without missing a beat.
Curious about using tofu in other ways? More info awaits you right here.
7 – Oyster Mushrooms
Oyster mushrooms come in as a fantastic sub for portobellos. Their texture mimics the hearty feel we often seek.
We slice them up, keeping dishes lively and full of flavor. A one-to-one swap does the job perfectly.
In a pinch, we’ve tossed them into pastas and risottos. They never fail to impress. Oyster mushrooms hold their own, proving versatile across various recipes.
Eager to bring a new twist to your dishes? Oyster mushrooms might just be what you’re looking for. For folks curious about other swaps and oyster mushroom-inspired dishes, a world of ideas can be found right here.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.