These marinated baked portobello mushrooms are simply the best, whether as a side accompanying another entrée or as a vegetarian main dish.
These oven baked portobello mushrooms are truly the best! They’re one of the most popular recipes on this website and my favorite way to do mushrooms. This easy recipe is incredibly simple to make and a satisfying delicious dish that is easy to tweak and customize to your preferences or dietary needs.
If you’re a fan of mushrooms and are looking for a portobello mushrooms recipe that’s stuffed with parmesan cheese, mozzarella and rich creaminess, I have the perfect recipe. These stuffed portobello mushrooms are full of flavor, loaded with veggies and have tons of veggie protein too.
Why make this baked portobello mushroom recipe?
Here is what I love most about this healthy recipe:
- Its delicious with a five star rating!
- 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
- It’s vegan and can easily make it gluten free, keto, paleo, whole 30 or pretty much any other diet by swapping in coconut aminos or tamari so it’s perfect for a dinner party with different dietary needs
- They’re healthy yet full of rich umami flavor
- They pair well with all kinds of other dishes
Ingredients
- large portobello mushrooms
- soy sauce, tamari or even coconut aminos
- balsamic vinegar
- minced garlic
- ginger root – pre-minced jarred ginger is fine here
- extra virgin olive oil – avocado oil, sesame or your favorite oil is fine to substitute
- Optional – I sprinkled on fresh herbs for color but it isn’t necessary
How to make roasted 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 chose to snip a few chives over the top after placing on a serving plate sheerly for aesthetic purposes, but this is entirely optional and doesn’t do much of anything for flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips for making this recipe perfectly
In the years that I and others have been making this great recipe, I’ve certainly learned that there are some things you can do to ensure it turns out fabulously. If you’re new to roasting portobello mushrooms, here are my pointers:
- Choose big, fresh portobellas. This recipe was made using large mushrooms (well over a pound weighed together) so 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. The risk of under-saucing is more dire than the risk of over-saucing with this recipe so increase the amount if adding more mushrooms.
- 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.
- Let them rest for a few minutes before slicing seems to help retain the juices and flavor.
- People feast with their eyes so add a snip or two of fresh herbs (chopped chives, fresh parsley or cilantro) to elevate this recipe.
Variations
- For variety, double the sauce recipe and use two portobellos and two red bell peppers on a sheet pan or rimmed baking sheet. When doing this, cut the red peppers in half, remove the seeds, flatten a bit with your hand, and marinade and bake alongside the mushrooms.
- You can also swap the portobellos with baby bellas or cremini mushrooms and just cook for less time. Use these to top steaks, as a tasty side dish or a simple great appetizer.
- Stuff the portobello mushroom caps with fresh basil, thyme, Italian seasoning goat cheese, parmesan, mozzarella cheese or your favorite filling before baking for a whole new experience.
- Add red pepper flakes, sriracha or even just black pepper for spice
- In a pinch you can swap the garlic for 1/4 teaspoon garlic powder and the ginger for 1/4 teaspoon dried ginger but its truly better fresh.
- Grill the marinated portobello mushrooms instead of baking! Grill for 5 minutes per side to get them grilled to perfection. Pour the marinade into a small bowl and use a grill brush to add more while they cook.
- Cook in the air fryer for a little less time for a crispier outcome.
Frequently Asked Questions
Wipe portobello mushrooms with damp paper towels or a kitchen towel or lightly rinse if they are visibly dirty. Clean right before cooking and don’t let them sit in water or absorb excess water or they can become mushy.
Bake at 400° F (205° C) for 20-30 minutes depending on the size of the mushroom. For even cooking, flip mushroom caps over half way through cooking time.
Mushrooms and immunity
These marinated portobellos are tasty, easy, healthy and versatile and on to of it all, mushrooms are great for the immune system. 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.
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). Skip the supplement and get your immunity in our favorite way (the tastiest way!) – by eating them.
What to serve with portobello mushrooms
If serving this as a side dish, in addition to some rice, it pairs great with these other healthy recipes:
- As a side alongside this this ground beef bulgogi or Korean fried rice.
- 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.
- Use the mushrooms in place of meat in a burger for a tasty vegan option or use two as hamburger buns for a sloppy yet low-carb swap.
- Chop the baked portobello slices up and make mushroom tacos out of them.
With their meaty texture, they work great as a vegan main dish. If serving these baked portobellos as a main, I usually just serve over rice that I season with a bit of teriyaki sauce or you can double the marinade and reserve some of that to season the rice. You can add some pre-shelled edamame for extra protein.
Baked Portobello Mushrooms (THE Best!)
Ingredients
- 2 large portabello mushrooms
- 2 Tablespoon soy sauce can sub with tamari or coconut aminos
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. minced garlic
- 1/4 tsp. minced or grated ginger root
- 1/2 Tbsp. olive oil
Instructions
- 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.
Video
Notes
- 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. The risk of under-saucing is more dire than the risk of over-saucing with this recipe so scale up the sauce if in doubt.
- To save your pan, line pan 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.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
did you make this recipe?
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Originally published October 30, 2015 and content updated November 30, 2020 and again February 22, 2023.
Comments & Reviews
I bought the mushrooms already sliced. do you think that will make a difference in the finished product?
I have the same question as Mary Ellen. I as well bought already sliced portobellos, will that make a difference? Thank you
I think you’d just have to barely marinade at all or skip the marinade time altogether and just bake. I haven’t actually tried this though so let me know what you do if you attempt it!
I just finished making and eating this dish, and it was delicious!! I had mine with a garden salad and wild rice. A quick and delicious meal!!
Oh good! That makes my portobello loving heart so happy! 🙂
After going through 11 ads and reading completely unnecessary info, I got to the recipe part. Don’t know why people left the good reviews. It was totally bland and tasteless. As I write this, more ads are popping up. What a waste of time.
I’m sorry you didn’t like the recipe Rachel. Ads help support the cost of running this and most food websites you’ll find that provide free content like this. I don’t allow pop-up and invasive ads and try to make sure the rest aren’t too obnoxious, but it sounds like you had some that were. Thanks for the feedback, I’ll take another look at my ad layout and see if it can be set up in a more user friendly way. Adding additional text helps Google put recipes in context and make them “findable” in Google searches. There is a “jump to recipe button” on all of my new posts and I’m slowly adding them to older posts like this as I go so that you can skip right past this part. I hope you have better luck with recipes you try in the future!
Love this recipe. I always add more garlic and ginger because those are my just my favorite aromatics. I’m not inconvenienced to scroll a bit and support a woman putting her recipes out there for us to ENJOY. ✌
Why thank you – both for the review and for acknowledging the ads dilemma! Someday I hope to have less ads but at this point, they really fund my site. 🙂
Christy,
I don’t know how many recipes you’ve read online, but use the “Skip to Recipe” button. So easy!!!!
Delicious mushrooms. Thank you.
here here too many ads and how long to get to the recipe!
Sorry you feel that way Gillian! The ads help pay the expenses to run this site. Trust me – I wish it was free too!
This was delicious. We had it with roasted veggies and shrimp
Sounds like a great combo Nancy!
Great flavor! Made them in my toaster oven -!: turned out delicious
I always forget that my toaster oven can be used in lieu of heating up the big one! Glad they fit in there!
Awesome recipe. My husband made this for dinner tonight and added the red pepper as suggested . OMG!!! Will be adding this into our recipe rotation, Both of us are trying to eat a bit more healthy and found many recipes on your site that we will be trying, Thanks!
Awesome!!! I love the red peppers in this too! I’ve done it on asparagus too and that was tasty, just cook for less time!
I love this recipe looks delicious! Question: is there a good substitute for balsamic vinegar for those watching their sugar intake ? Also; for the soy sauce – can you sub coconut aminos if needed to be soy free?
I haven’t tried either of those swaps so I’m honestly not sure how it would work. If you try though, report back and let us know how it goes!
Suuuuuper Delicious, thank you! I didn’t have any fresh ginger so I subbed in some ginger powder (the powder is much stronger so use WAY less). I also have a newly discovered onion allergy and have been wary of using garlic as they are in the same family. Recently I found an article that says a combo of chili powder and *ginger powder mimics the depth and aroma of garlic so I did that in this recipe. My kitchen smells amazing and my taste buds are very happy! Thank you again!!! (correction added, please delete or edit my first comment!)
Chili powder and ginger? I never would have thought of that! I’m so happy to hear that you liked it and found a variation that works for you!
This was so yummy!
This was so yummy!
Just tried it tonight. First time ever doing anything with a portabello. Delicious! Ate both servings lol because i was not sure how good they would be warmed over. Thanks Christy, will definitely make them again!
Oh yay!! Haha, I could usually eat both servings too!
Love this…. can it be made ahead of time?
Having family for Christmas and would like
To prepare ahead if possible…
Thanks
Sorry I didn’t get back to you on this before Christmas! The mushrooms unfortunately get a little bit spongey when they’re marinated too long. You might be able to bake them ahead of time and reheat but I haven’t done this so I can’t really confirm that it’ll be good. I hope your holiday was great either way!
Thank you they were delicious
Absolutely delicious!!!! I’ve been a vegetarian for a long time. Usually buy premade stuff, but have recently developed an interest in cooking 🙂
First attempt with these and I was extremely impressed!!! I think they would taste delicious in a meatless Portabello Mushroom Burger! Tastes very similar to the ones at Cheesecake Factory and at BJ’s!!!
Thanks for the recipe!!! Loved it!!!
I love the idea of making these into burgers! I can’t wait to try them that way. 🙂
You don’t remove the stems and gills? I keep reading hat you should but the first time I used portobellos, I didn’t and I didn’t really notice any ill effects, but now I’m scared not to!
I never remove the gills and only remove the stem when I’m stuffing them with filling. I cut off the tip of the stem a lot of the time, especially if it looks kind of beat up and not fresh. It’s up to you though!
Just made this for dinner. Served with rice pilaf and salad. Really Enjoyed. Good texture – not soggy. a little too salty, but will definitely make them again., maybe a low sodium soy sauce would be better. Thank you for sharing.
This was the second comment I got on them being too salty so I experimented with these again and agree that they can turn out too salty, especially with certain soy sauce brands. I just updated the recipe to use low-sodium soy sauce to prevent that from happening to anyone else. You can always add more salt after but can’t take it away I figure. Thanks for the feedback!
I tried this tonight, and the flavor balance was excellent. If the mushrooms didn’t turn out a bit watery, the combination of flavor and texture would have been stellar. I see much potential, but am keen on the next step to fully unlocking it. So I have a few questions/thoughts:
(1) Will cooking the mushrooms for a longer period cause them to become more or less watery? Of course, everything left in an oven at 400 degrees will eventually become asphalt, but there must be a curve of wetness vs. time where the mushrooms become more watery, hit a maximum value of sogginess, and then rebound towards less watery until they eventually arrive at dry clumps of carbon. Are we looking to cook long enough for the sauce to dry up and the mushrooms to partially dessicate, which would be on the upward swing to dryness, or are we aiming to stop the cooking process in the downwards swing before maximum sogginess happens in the first place?
(2) If the goal is to pull them from the oven before they hit peak sogginess, would a gentle dehydration prior to marinade help to preserve a firm texture?
I know I’m approaching this from an unusually analytical standpoint, but your answers will definitely help me to steer future attempts (and there will definitely be many) of this recipe towards the perfection they deserve.
Haha, I love it! I used to be an analyst by trade so I fully appreciate your scientific approach. Mine never end up that soggy but I do a pretty quick wash and don’t marinade very long. If yours are getting soggy, it does seem like your dehydration idea might be effective. Like wash the mushrooms and then let them sit for an hour or two before marinading and baking? Next time I try this recipe, I’ll try it out and get back to you. Or if you beat me to the punch, let us all know how it worked!
30 minutes at 400 degrees was way too much. The mushrooms were burned to a crisp after only 15 minutes!
Sorry to hear that Susan! My portobello mushrooms have been huge each time I’ve made this and smaller caps cook more quickly. That’s a good thing to note in the recipe – I’m adding a note on that right now to save anyone else the same pain!
This was awful. It was way too salty. I thought I had gone overboard with the Soy sauce, but I did the same amount stated.
Oh bummer! Sorry it did not work out for you. I’ve made this recipe multiple times with both soy sauce and tamari and haven’t had it turn out too salty. What brand of soy sauce did you use? Or did you marinade for a long time? The mushrooms can really absorb a lot of salt if it sits in the marinade too long.
Oh bummer! Sorry it did not work out for you Jonathan. I’ve made this recipe multiple times with both soy sauce and tamari and haven’t had it turn out too salty. What brand of soy sauce did you use? Or did you marinade for a long time? The mushrooms can really absorb a lot of salt if it sits in the marinade too long.
Way too salty plus burned
Sorry it didn’t work out Susan! I used absolutely huge portobellos for that amount of cooking time and marinade. I included a small note on this in the recipe but I know this has happened to a few people, which I absolutely hate to hear. I’ll make that note more prominent so that this doesn’t happen to anyone else!
Tonight will my first time experimenting with these. Wish me luck!
Tried it Tonight!!!! I was out of Balsamic vinegar (Don’t know how that happened) and used a Balsamic dressing(lite) instead and it turned out great!!! My whole family ate it and liked it including my three year old! My husband said he’s going to use the marinate for a meal for himself!!!!!
Great improv! I’m always running out of ingredients and do the same thing. Good to know dressing works in this one!
These were amazing! Being an *extremely* amateur chef myself I’m always skeptical but these were perfect. I was worried the intense flavors of the marinade would overpower the mushroom but it complimented it very well. Will be woo-ing all the ladies I cook for for a while!
Haha, woo those ladies! Glad I could help. 😉
I really cannot wait to try this recipe for the holiday!
Saw this message way after the holiday but I certainly hope you made it and it turned out fantastic! 🙂
Oh. My. Word!!!
These are out of this world! It was so good that we made it twice today. The second time around we used a container of baby portobello mushrooms sliced up. This is going to become a staple for us!
Thanks for a great recipe that doesn’t use oil!
Ahhh I’m so happy to hear it!!! I’ve never tried with baby bellas but now I’m definitely going to! Thanks for the pro tip. 😉
Thanks for this comment! Was wondering if it would work if mushrooms were already sliced!
Lovely!
I made these tonight. SO much yum!!
Agreed, these mushrooms are major yum!
Hi! Wondering if you can marinate these over night ?!
I haven’t tried it but I think the mushrooms would get soggy. I’ve tried marinading stir fry veggies overnight and the mushrooms just got too soft and mushy for my taste. I haven’t tried it with this recipe though so I can’t say either way for sure. Good luck and report back if you do end up trying it! 🙂
I can tell you from experience that portobellos can marinate too long. Used a red wine marinade once years ago….your imagination won’t be too far off, regardless of what your mind offers.
Thanks for the recipe, I didn’t have any balsamic vinegar so used red wine vinegar and it turned out delicious too!
Awesome – good on you for switching it up! I used lemon juice once which was a bit over powering, but haven’t tried red wine vinegar yet. Definitely going to do that next.
If you want to make it lighter,try rice vinegar.
Of course! Thanks for linking back to my recipe! Its always fun seeing other bloggers tweak my recipes to come up with something entirely new and delicious looking. I just ended up on your site the other day actually looking at those turmeric carrot fritters – yum!
I did this with a cop-out Blue Dragon chow mien sachet. Great! Had it with barbecue rub spare ribs. Great together!
Wasn’t playing blues – think it was Led Zep and Marilyn Manson….
Haha, nice! I love hearing cheats and things to pair recipes like this with. And YES always to Led Zeppelin!!! Classic rock is my go to cooking music at least 50% of the time. Can’t beat the tunes I actually know the words to. 😉
Nothing against the blood mind Christy! From tgevlikes if Stevie Ray Vaughn, Gary Moore, White Stripes family and the olderr hands Elmore, Muddy and Sonny and Brownie.
Fast gambas oil pills by Dave. Prawns, garlic and chilli (powder or real). Ceramic dish. Olive or other oil. Microwave for a couple of minutes.
Joy!!
X
Sorry – few typos in last. Including blues and gambas oil pills. Think you can work it out.
While visiting in Dallas last week, my friend ran to local farmers market and found the 2 most ginormous portobellos I’ve ever seen. Googled and stumbled onto your recipe… they were Da Bomb!! Back home in Cali I’m now making them again.
Yeahhhh! I love those huge honkin portobellos and they’re really what works best with this recipe! So happy to hear you liked it!
It turned out Amazing! Thanks for the recipe. What I also like to do is put them in a tight container with the marinade and shake it for a min or so, then put it in the fridge for about 20-30 min. 😉
Thanks for the tip! I actually have some portobellos in the fridge right now and will try that when I get around to making them. 🙂