Easy Creamy Tuscan Style Portobello Mushrooms recipe (vegan)

Thick, meaty Tuscan style portobello mushrooms soaked in a Creamy flavor-packed vegan paprika sauce with sun-dried tomatoes, and all the savory flavors of Tuscany in a simple one-pot dinner. Italian flavors meet the ultimate vegan comfort food.

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This easy creamy Tuscan style portobello mushrooms recipe is a super comforting, super delicious, and super easy one-pot vegan dinner. Think sautéed portobellos, onions, garlic, herbs coated in a creamy savory sauce that tastes like Italy. Ahh, I could eat this simple dinner every single day.

A quick word on how to serve these grilled portobellos 

This flavor-packed sauce deserves a sauce to soak up all the flavors. So, although the dish can be served just as is thanks to all the delicious veggies, it takes the meal to the next level when it’s served with a proper side dish.

So, how should I serve Tuscan Style portobello mushrooms?

Well, I’m glad you asked. There are several delicious side dish options, but I’m going to name my favorites:

  • For the ultimate Italian dinner, serve with a side of creamy vegan polenta – you can find my favorite vegan polenta recipe here
  • For a cozy, comforting meal, serve with creamy fluffy mashed potatoes 
  • If you crave a delicious Asian twist, serve with ramen noodles or rice noodles
  • To get your pasta cravings satisfied you can serve with a delicious pappardelle cooked Al dente…or any other type of broad pasta that can soak up as much sauce as possible.
  • For a super quick side dish, you can serve with a side of fluffy spicy couscous. 

Do I have to use red, yellow, and orange peppers?

Not unless you want to. This recipe is loaded up on peppers and I personally like the different spices and sweetness each type of pepper brings to the dish. Plus, I adore the vibrant colors. But you can just as easily stick with using only one color peppers as you prefer. It won’t make or break the dish to make small changes to the recipe.

Frequently asked questions 

Can I use another type of mushroom?

Absolutely. Most mushrooms will do great in this sauce. Other mushrooms that work well in this recipe is:

  • Creminis 
  • Baby Bella mushrooms 
  • Chanterelle mushrooms
  • Shiitake 

Is this recipe gluten-free?

Yes, as long as you use tamari sauce instead of soy sauce. And, of course, serve with a gluten-free side such as rice, polenta, or mashed potatoes.

Is this Tuscan style portobello mushroom one-pot dish freezer-friendly?

Absolutely. You can easily freeze the entire dish in a freezer friendly pan and reheat it later. The mushrooms take on an even deeper rich flavor when reheated that’s phenomenal.

Can I add wine to the vegan paprika sauce?

Of course. A splash of white wine works really well in this sauce. It adds a layer of acid that creates a nice balance with the aromatic herbs and rich deep mushrooms.

So, how is this easy vegan Italian style portobello recipe made? It’s very easy. Just:

Tuscan style portobello mushrooms Instructions

  • Heat olive oil in a large frying pan and add the portobellos flat side down. Season with pepper and rosemary and grill for a few minutes or until the portobellos start to turn golden. Flip them over the other way and add the diced onion,bell peppers, and green beans and let everything cook at medium high heat for 1-2 minutes. Season with paprika, salt and soy sauce before adding the minced garlic and chopped sun dried tomatoes and stir everything together.
  • Once the onions start to soften, add the vegetable stock and plant milk. Bring the sauce to a boil before turning the heat down to simmer.Let the sauce simmer until for a few more minutes or until the portobellos are done (they should be meaty and cooked all the way through.
  • Garnish with fresh parsley and serve as is or with a side of polenta or mashed potatoes.Enjoy.

Easy Creamy Tuscan Style Portobello Mushrooms

Thick, meaty portobello mushrooms soaked in a Creamy flavor-packed vegan sauce with sun-dried tomatoes, and all the savory flavors of Tuscany in a simple one-pot dinner. Italian flavors meet the ultimate vegan comfort food.
This easy creamy Tuscan style portobello mushrooms recipe is a super comforting, super delicious, and super easy one-pot vegan dinner. Think sautéed portobellos, onions, garlic, herbs coated in a creamy savory sauce that tastes like Italy. Ahh, I could eat this simple dinner every single day.
Course Dinner
Cuisine Italian, Mediterranean
Keyword vegan dinner
Prep Time 8 minutes
Cook Time 25 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 1 tbsp Olive Oil
  • 4 large Portobello Mushrooms
  • 1 Yellow Onion Diced
  • 1 Yellow Bell Pepper Diced
  • 1 Red Bell Pepper Diced
  • 4 cloves Garlic Minced
  • ½ cup Green Beans Cut in halves
  • 1 tbsp Chopped Rosemary
  • tbsp Paprika
  • 1 tbsp Soy Sauce or Tamari
  • 10 Oil packed Sundried Tomato halves Chopped
  • 1 cup Vegetable Broth
  • 1 cup Plant Milk Almond, cashew or coconut milk
  • 1 bunch Fresh Parsley Chopped

Instructions

  • Heat olive oil in a large frying pan and add the portobellos flat side down. Season with pepper and rosemary and grill for a few minutes or until the portobellos start to turn golden. Flip them over the other way and add the diced onion,bell peppers, and green beans and let everything cook at medium high heat for 1-2 minutes. Season with paprika, salt and soy sauce before adding the minced garlic and chopped sun dried tomatoes and stir everything together.
  • Once the onions start to soften, add the vegetable stock and plant milk. Bring the sauce to a boil before turning the heat down to simmer.
    Let the sauce simmer until for a few more minutes or until the portobellos are done (they should be meaty and cooked all the way through.
  • Garnish with fresh parsley and serve as is or with a side of polenta or mashed potatoes.
    Enjoy.

Are you looking for more delicious easy vegan one pot dinners? Try my:

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