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Craft Beer Times | Savory Stout-Infused Portobello Flatbread Recipe

Savory Stout-Infused Portobello Flatbread Recipe

Savory Stout-Infused Portobello Flatbread Recipe

Cooking With Stout: Portobello Mushroom Flatbread

Portobello Mushroom Flatbread

Stout is a type of beer that’s been around for centuries. It’s typically dark and rich in flavor, with a hint of bitterness. Although it may not be the first ingredient that comes to mind when you think of cooking, stout can add depth and complexity to a wide variety of dishes. One such dish is portobello mushroom flatbread.

What is Portobello Mushroom Flatbread?

Portobello mushroom flatbread is a savory pizza-like dish that’s perfect for any time of day. It’s typically made with a thin, crispy crust, tomato sauce, cheese, and grilled portobello mushrooms. The crust can be made from scratch or bought pre-made, and the toppings can be customized to your liking. What sets this dish apart is the addition of stout, which adds depth and flavor to the tomato sauce.


  • 1 pre-made flatbread crust
  • 1/2 cup tomato sauce
  • 1 tbsp. olive oil
  • 1 tsp. minced garlic
  • 1/4 cup stout
  • 2 portobello mushrooms, cleaned and sliced
  • 1/2 cup shredded mozzarella cheese
  • Salt and pepper to taste


  1. Preheat the oven to 425 degrees F.
  2. Brush the pre-made flatbread crust with olive oil and sprinkle with minced garlic.
  3. Spread the tomato sauce over the crust, leaving a small border around the edges.
  4. Add the sliced portobello mushrooms on top of the sauce.
  5. Drizzle the stout over the mushrooms.
  6. Sprinkle the shredded mozzarella cheese over everything.
  7. Season with salt and pepper to taste.
  8. Bake for 10-12 minutes, or until the cheese is melted and the crust is crispy.
  9. Slice and serve.

Why Use Stout?

Stout is a great choice for this dish because it adds depth and complexity to the tomato sauce. The bitterness in the stout is balanced out by the sweetness of the tomato sauce, resulting in a rich flavor that’s both savory and delicious. Additionally, the stout adds a bit of moisture to the dish, which helps keep the portobello mushrooms from drying out.


One of the great things about this dish is that it’s highly customizable. If you’re not a fan of portobello mushrooms, you can substitute them for another type of mushroom, or even use grilled chicken or sausage instead. You can also add additional toppings, such as onions, bell peppers, or black olives.


Cooking with stout can add depth and complexity to a wide variety of dishes, and portobello mushroom flatbread is no exception. This savory dish is perfect for any time of day, and the addition of stout makes it a unique and flavorful choice. Give it a try and let us know what you think!


Dustin is a writer about craft beer and a professional brewer in the city of Chicago. He has written for several magazines and has over a decade of experience in the beer industry. He is currently working on a book about the history of beer in Chicago.

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