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What’s For Dinner? Roasted Tuscan Portobello

The following is a featured recipe in Heinen’s What’s For Dinner program, your solution to easy, delicious and convenient weeknight dinners.

A mushroom-based, meat-free meal makes for a delicious and healthy dinner!

Placed on a hot quinoa lentil pilaf and drizzled with red pepper relish and balsamic glaze, you’d never guess that this combination of flavors can be assembled in minutes!

Roasted Tuscan Portobello
What’s For Dinner? Roasted Tuscan Portobello
Total time:


  • Heinen's Tuscan Portobello Cap
  • Rust Belt Red Pepper Relish
  • Heinen's Balsamic Glaze
  • Heinen's Quinoa Lentil Pilaf


  1. Preheat oven to 350˚F. Place stuffed portobello in an oven proof pan and roast until heated through.
  2. Microwave quinoa lentil pilaf until hot.
  3. Serve stuffed portobello on top of the quinoa lentil pilaf and top with red pepper relish and a drizzle of balsamic glaze.
  4. Add chopped fresh basil for a burst of flavor.

Click Here to Print the Recipe for Roasted Tuscan Portobello.

What’s for Dinner is our way of taking the stress out of cooking and making mealtime fun! Each week at the front of your local Heinen’s, you’ll find all the ingredients needed to create one of our simple and delicious chef-inspired meals. Just follow the easy step-by-step recipe card provided to have dinner ready in a matter of minutes.

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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