portobello pocket

Portobello Pocket

My last stuffed bread adventure led to Leek & Spinach Stuffed Bread. Portobello Pocket features the mushrooms I’ve had my eye on since then. I think portobellos would be a great addition to leek & spinach, but I didn’t have any on hand when I was ready to create this recipe. Portobellos are not just tasty, they’re healthy and … photogenic. I love taking pictures of them raw because they create interesting patterns.

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This Week Needs More Meatless Mondays 

Over the last 6 months, I’ve increased the amount of vegetarian meals we eat each week, and they all have tasted so good that dear, sweet husband has not complained about missing his meat-based protein. I call that a win. Did you know that a large portobello, when properly marinated, can replace a steak, with its rich flavor and meaty feel? See my Mojo recipe for a marvelous marinade.

About Portobello Pocket

The pocket of this recipe is made from my favorite Artisan Bread Dough. A wheat/white blend is pictured, heavy on the wheat. The filling is heavy on portobello, accompanied by garlic, onion and a blend of seasonings. Cheese would make a nice addition, but for this recipe, I wanted to keep things vegan (I haven’t ventured into vegan cheese yet).

You’ll need to add time to make bread dough if you don’t have it on hand. Prep is a breeze when the dough is ready to go. Reduce salt for a lower sodium version. If you can’t live without meat, add a little Italian sausage or chicken for a non-vegetarian version.

I served this with a side salad, but you could carb load with a pasta dish or try it with a soup. 

“‘What happened to your fingers?’ She’s referring to the Band-Aids that cover four of my ten digits. ‘Mushrooms. Spongy little bastards don’t appreciate being sliced.’”

― Emma Chase

Portobello Pocket

No secret that Portobello Pocket is filled with portobello mushrooms. Get that meaty mouth feel without guilt.
Course Main Course
Cuisine Fusion
Keyword artisan bread, eatyourvegetables, non-vegetarian option, portobello, stuffed bread, vegan option, vegetarian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 3 pieces
Calories 1014kcal


  • Three orange-sized pieces of Artisan Bread Dough

Portobello filling

  • 6 C raw portobello mushrooms sliced
  • 2 garlic cloves minced
  • 2 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • ¼ tsp fresh ground pepper
  • ¼ tsp fennel seed
  • ¼ C cooking wine can sub with water

Individual pockets

  • 1 to 1 ½ tsp tomato paste
  • ½ C portobello filling
  • 2 tsp parmesan or cotija cheese optional

Egg wash (optional)

  • 1 egg or egg white

Toppings (optional)

  • Sea salt
  • Sesame seeds
  • Caraway seeds
  • Fennel seeds


Vegetable filling

  • Slice portobello mushroom, dice onion, and mince garlic.
  • Add grapeseed or other neutral oil to pan and heat to medium.
  • Add onion and cook until translucent.
  • Add garlic. When garlic aroma releases, add portobello mushrooms.
  • As mushrooms cook down, add wine (or sub water). Cook liquid down.
  • Remove from heat and set aside.
  • Preheat oven to 375° F.

Bread pockets

  • Grab an orange sized piece of dough and place on a floured surface. Using a floured rolling pin, roll to about ¼ inch thick in a square shape.
  • Spread tomato paste in center of dough, leaving edges free for folding.
  • Drain portobello mix and place in center of dough.
  • If adding cheese, sprinkle over mix.
  • Fold bread as follows: fold one corner over middle. Fold the opposite side over that. Fold a third corner over the center. Fold the remainig corner over the the edge of the bread and slightly tuck in under the bread.
  • Repeat until desired amount of breads has been completed.
  • Optional: Brush egg wash over the dough, then sprinkle each with scant sea salt, sesame seeds, caraway seeds and fennel seeds.
  • Place on baking sheet and place in preheated oven.
  • Bake 20-25 minutes. Bread will be a gentle brown.
  • Let cool slightly, and serve warm.


Serving Suggestions

Serve as a stand-alone meal or heavy snack or as part of a larger dinner. Great with a a salad or soup. When in season, a plate of  tomato and onion drizzled with balsamic vinaigrette would be a suitable accompaniment.

Recipe Links


Serving: 1piece | Sodium: 977mg | Calcium: 145mg | Vitamin C: 2mg | Vitamin A: 164IU | Sugar: 6g | Fiber: 21g | Potassium: 1194mg | Cholesterol: 57mg | Calories: 1014kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 2g | Saturated Fat: 2g | Fat: 7g | Protein: 38g | Carbohydrates: 203g | Iron: 11mg