Marinated and then baked, these portobello mushrooms are simply the best, whether as a side accompanying another entrée or as a vegetarian main dish.
These baked portobello mushrooms are truly the best! They’re the most popular recipe on this website and loved by many. The recipe is incredibly simple to make and a satisfying vegan recipe that is easy to tweak and customize to your preferences or dietary needs.
Why make this recipe?
Here is what I love most about this recipe:
- Its delicious (duh)
- It only uses one dish
- It only marinates for 15 minutes
- You can tweak the seasoning to fit your preferences or whatever you’re serving it with
- The active prep time takes 5 minutes or less
- Its flexible and can be a vegan main dish or side
- You can easily make it gluten free, keto, paleo, whole 30 or pretty much any other diet by swapping in coconut aminos or tamari
- They’re healthy yet full of rich umami flavor
- They pair well with all kinds of other dishes
Mushrooms and immunity
These portobellos are tasty, easy, healthy and versatile and on to of it all, mushrooms are great for the immune system. This makes a recipe like this perfect for fall and winter when we are all trying to avoid getting sick. Mushrooms have been a part of the natural medicine tool box for ages and have more recently earned their place as an immunity booster through research.
I mean they’re enough of an immune booster that I keep these pills in my medicine cabinet all season to ward off any would be illnesses. I’m not normally one for supplements but these truly seem to do wonders. Since they’re rather spendy, I just take them whenever I am feeling overworked, under slept, and at risk of getting sick.
In addition to being loaded with nutrients, portobello mushrooms happen to be extremely low in calories so they’re great for weight loss (or to make up for downing too much cheese and wine along with them – no judgments here).
How to make baked portobello mushrooms
These baked portobellos can be made in no time with just a few simple steps.
- Stir ingredients together in a rimmed baking dish to make a marinade.
- Place mushrooms in dish and spoon and rub sauce into them.
- Marinade for 15 minutes.
- Bake for 15 minutes, flip and then bake for another few minutes to finish them off.
- Remove mushrooms, let them site for a few minutes and then slice and serve.
I usually start some teriyaki style rice while the shrooms are marinating and serve this as the main dish over the rice or serve both as sides, alongside some kind of meat. If using this as the main, you might want to serve something on the side with a little more protein or throw some legumes all up into that rice to make it more filling.
When you remove those flavor packed works of edible art from the pan and soak that thing immediately!!! I can’t stress this part enough. Or, if you have more hindsight than I ever seem to, line the pan with aluminum foil or parchment paperbefore baking to make clean up a breeze.
You can do it the easy or the hard way. Its up to you.
From here, wrap up anything else you’re doing and down that last gulp of wine because dinner is on. The rice should be done cooking by now and you’ll have had plenty of time to whip up anything else you’re serving with these scrumptious portobello mushrooms.
I chose to snip a few chives over the top sheerly for aesthetic purposes, but this is entirely optional and doesn’t do much of anything for flavor.
Tips for making this recipe perfectly
In the years that I and others have been making this recipe, I’ve certainly learned that there are some things you can do to ensure it turns out fabulously. Here are my pointers:
- Choose big, fresh portobellos. This recipe was made using huge ones (well over a pound weighed together) so if you have smaller ones, you can always double the sauce and cook more 3 or 4 portobello caps to make sure you get the same number of servings. If yours are bigger though or if you’re using three smaller portobellos, you might want to scale the sauce up a bit. The risk of under-saucing is more dire than the risk of over-saucing with this recipe.
- To save your pan, you can line it with foil or parchment paper. Or if you don’t line the pan, be sure to soak it immediately.
- Letting them rest for a few minutes before slicing seems to help retain the juices and flavor.
- People feast with their eyes so a snip or two of greenery of whatever kind you’ve got on hand really helps elevate this recipe.
What to serve with this as a main dish
Who needs the beef when you’ve got veggies that look like beef? Remember how I said the texture of portobello mushrooms is downright meaty? Well, check out how meaty it looks too. I mean there’s something about this that looks oddly like some kind of vegetarian quasi-meatloaf to me.
As I said earlier, I usually just serve over rice that I season with a bit of teriyaki sauce.
If you’re serving this as a main dish to make this a vegetarian or vegan dinner, you can always double the sauce recipe and use two portobellos and two red peppers. When doing this, I just cut the red peppers in half, remove the seeds, flatten a bit with my hand, and marinade and bake alongside the mushrooms. This adds a nice variety when eating as a main course.
What to serve this with as a side dish
If serving this as a side dish, in addition to some rice, it pairs great with these other recipes:
- As a side alongside this baked asparagus or this air fryer asparagus with steak or another meat-centric main dish.
- Pairing with this vegetarian / vegan soba noodles with peanut sauce dish instead of rice makes it a full, extremely satisfying meal.
- Throw them on the grill instead and serve alongside this grilled zucchini recipe.
- Elevate the rice you’re serving it over with this Thai fried rice recipe – its loaded with veggies, made with nutritious brown rice and so so good.
This recipe is extremely simple and you’re bound to love it. In making these portobello mushrooms, you’ll end up with extra time on your hands that you thought would be spent on dinner. I know. The horror!
Next thing you know, you’ll be pouring yourself a glass of wine and relaxing. The risk of relaxation is huge with this recipe so consider yourself forewarned.
- Preheat oven to 400° F (205° C).
- Find a baking dish that will fit both mushroom caps (tightly line dish in foil to make clean up easier if desired). Add all ingredients except mushroom caps and stir to create marinade.
- Add mushrooms and rub sauce onto them. Let sit for 15 minutes, stem side down.
- Once 15 minutes is up, rub mushrooms again with sauce before placing dish in the oven.
- Bake for 15 minutes. Remove and turn mushrooms over. If there is any sauce left in the pan, spoon it over the mushrooms. Continue baking another 5-15 minutes (exact cooking time will vary based on mushroom size).
- Remove mushrooms and let sit for 5 minutes before slicing and serving.
- Choose big, fresh portobellos and if you have smaller ones, you can always double the sauce and cook 3 or 4 portobello caps to make sure you get the same number of servings. If yours are bigger though or if you're using three smaller portobellos, you might want to scale the sauce up a bit. The risk of under-saucing is more dire than the risk of over-saucing with this recipe.
- To save your pan, you can line it with foil or parchment paper. Or if you don't line the pan, be sure to soak it immediately.
- Letting the mushrooms rest for a few minutes before slicing retains juices and flavor.