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Portabella Steak & Kidney Bean Pie

What could be tastier on a cold winter's eve than a rich and delicious portabella steak and kidney bean pie.






You don't have to be a vegetarian to enjoy this rich and hearty portabella steak and kidney bean pie. It might not contain meat but the unique flavour profile of portabella mushrooms are a healthy and delicious alternative and good for heart health. Portabella mushrooms are loved for their meaty umami flavour that explodes on the taste buds. Did you know that portabella mushrooms are just a larger version of button mushrooms? These mushrooms are grown larger and are often featured as steaks in vegetarian recipes.









Treat your family to something different this evening. This portabella steak and kidney bean pie is full of goodness and packed with umami taste that the whole family will enjoy.





It is only the cap of a portabella mushroom that is eaten and they can be grilled in a skillet, roasted, baked to bring out the meaty taste, or they can be used as an ingredient in other recipes. Portabella mushrooms are high in vitamin D, potassium and iron, making them a healthy choice and a delicious alternative to meat if you are on a low-cholesterol diet or looking to cut down on meat consumption for health reasons.







Portabella mushrooms - the larger the better - are a healthy substitute to meats that are high in cholesterol.





Portabella Steak and Kidney Bean Pie

Serves 8



2 onions, diced

4 garlic cloves, minced

2 Tbsp. balsamic vinegar

1 Tbsp. miso paste

2 Tbsp. tomato paste

500g Portabella mushroom steaks

500g Portabellini mushrooms, quartered

50g flour

500ml vegetable stock

2 x 400g tins kidney beans, drained and rinsed

1 x 400g roll store bought puff pastry

1 large egg, beaten, for egg wash

Olive oil

Add seasoning to taste










  1. Heat a drizzle of olive oil in a large saucepan and brown the mushrooms in batches until golden brown all over. Remove from the pan and set aside.
  2. Add a fresh drizzle of oil to the pan. Sauté the onion until tender and then add the garlic and cook until fragrant. Add the balsamic vinegar, miso paste, tomato paste and cook until the tomato paste turns a dark brick red colour.
  3. Add in the golden brown mushrooms and scatter with flour and mix well so everything is coated in the flour.
  4. Pour in the vegetable stock, mixing as you go to create a homogenous gravy before adding the kidney beans and bring to a simmer. Simmer until thickened and the flavours meld together.
  5. Taste to adjust seasoning.
  6. Preheat the oven to 200°C.
  7. Scrape the filling into a ± 22cm x 30cm baking dish.
  8. On a lightly floured work surface, roll out the pastry to fit your baking dish. Cover the filling with the puff pastry and press down along the edges of the baking dish to seal the pie. Make 4 little slits in the pastry for steam to escape. Brush generously with egg wash and then place in the oven for 30-35 minutes until the crust is golden brown and cooked through.
  9. Serve generous spoonfuls with a fresh side salad and enjoy!






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