Portobello Pot Pie

portobello pot pie Entree
Portobello Pot Pie
  • Prep 25 min
  • Total 50 min
  • Ingredients 13
  • Servings 4

I love Portobello mushrooms because they’re versatile and I love using them in different ways. They have a meaty texture and they can substitute meat in many recipes, which makes them a wonderful ingredient for vegetarians. They’re also good as a gluten-free pizza base or as a pasta sauce. In these Portobello pot pies, which you can make in less than an hour, the mushrooms will definitely shine. You’ll get a sophisticated meal with a light salad as a garnish. You can replace part of the Portobello mushrooms with white mushrooms to make this dish even more special. MORE + LESS -


tablespoons butter
medium onion, chopped
garlic cloves
lb. Portobello mushrooms, chopped
teaspoon rosemary, chopped
teaspoon thyme, chopped
tablespoon tomato paste
Salt and pepper
tablespoons flour
1 1/2
cup vegetable or chicken stock
cup cream
Pillsbury™ Grands!™ Refrigerated Biscuits
lightly beaten egg


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  • 1
    Preheat the oven to 400°F.
  • 2
    Melt the butter in a pan over medium heat. Add the onion and garlic, and fry until they’re soft, stirring occasionally. Don’t let them get brown.
  • 3
    Add the Portobello mushrooms and stir well. Keep cooking, stirring occasionally. Add the herbs.
  • 4
    Once the mushrooms are cooked, add the tomato paste, salt, and pepper. Stir well. Sprinkle with flour.
  • 5
    Pour the stock and cream and bring to a boil.
  • 6
    Lower the heat and cook for another 5 minutes. Remove from the heat and set aside.
  • 7
    Pour the mix of Portobello mushrooms into pans.
  • 8
    Cover with the dough. Brush some beaten egg over it and bake for 20 minutes or until the surface is golden brown.

Expert Tips

  • You can use a mix of Portobello and white mushrooms in your Portobello pot pie.
  • Add grated parmesan cheese at the end.

Nutrition Information

No nutrition information available for this recipe

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