Marinated and then baked, these portobello mushrooms are simply the best, whether as a side accompanying another entrée or as a vegetarian main dish.
Time really got away from me this month. I can’t believe it has been over two weeks since I shared that spinach recipe! We had Ted’s uncle and his girlfriend staying from Russia last week and then overnight guests three nights this week. All the while toiling away on a side project with my husband.
Buuut, it doesn’t matter how busy it has been. Its my day off, the blues are pumping through my speakers, and I’m back and excited to share these portobello mushrooms with you.
These portobellos are all kinds of awesome – delicious, easy, healthy and versatile. Mushrooms are great for the immune system too which makes them perrrrfect for fall and winter when noses are runny and sleep is lacking.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, underslept, and at risk of getting sick.
And for more good news, the husband and his Russian posse picked a ton of chanterelles last week so I’ve been working on a few more mushroom recipes for you all!
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).
This recipe is extremely simple. Almost too simple actually. 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.
First you mix up a simple marinade that takes about 5 minutes flat. Then you toss those portobellos in the marinade and let them sit while you prep something else. Yes, this also means that it is a one dish meal, all made in the same dish – woohoo!
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.
Once the mushrooms have sat for a good 15 – 20, toss ’em in the oven and bake, bake away.
After a quick flip, they’ll come out looking like this. Yum!
Now, 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 before 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.
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 quasi-meatloaf to me.
Who needs the beef when you’ve got veggies that look like beef?
Well, I know some of you do, and for those of you, I’ve already given you full consent to use this as a side dish instead of the main course. It pairs wonderfully with steak. Like, REALLY wonderfully.
No matter what you serve these with, I want this recipe to work just as well for you as it has for me. This being said – portobello mushrooms come in all different sizes. As you can see, the ones I used were ginormous. I can’t remember the exact weight but I know they weighed well over a pound together.
Not all portobellos will be this ridiculously huge. If yours are a bit smaller, the amount of sauce should still work fine. 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.
If yours are even more ginormous than mine, another half of the recipe (3 T soy sauce instead of 2, 1 1/2 T balsamic, etc.) should make sure the mushrooms get saucy enough.
Another option is to 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.
Enjoy this one and Happy (soon to be) Halloween!
Baked Portobello Mushrooms (THE Best!)
Ingredients
- 2 large portabello mushrooms
- 2 Tbsp. soy sauce use tamari if needed to be gluten free
- 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. 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.
Wow. Best portobello mushrooms I’,e ever tasted!
Thanks for making me look good
I don’t usually reply to recipes that I get online but I have to tell you these are absolutely fabulous! The best portobello mushroom recipe ever. In fact it’s so good I can’t wait to make it again.
It’s my favorite way to make portobellos! 🙂
Yum yum yum! I love it. Used jalapeno balsamic. Also added sauteed tomatoes with garlic and a bit of cheese for the last 5 baking minutes. My husband loved it. And he’s a die hard carnivore lol.
Where in the world do you find jalapeno balsamic? That sounds delicious!
smells like vomit…made me gag. not a fan
Sorry to hear you didn’t like it Sean! It might be that the vinegar you used wasn’t good? I don’t know what else could’ve given you that vomit smell but that sounds terrible!
Hi this about the 5th time I have made this and every time my wife has really liked it. Today I served it with a slow cooker beef casserole and creamy mash. Shame for the first time I forgot to line my dish. Not looking forward to cleaning it
Ugh, I’ve done that too. Its the absolute worst to clean out of a baking dish!
Loved this! My house smells so fragrant!
I’ve made this 1-2 times a month for the past couple of years. It is perfect. Absolutely the only way I prepare mushrooms now!
Woohoo! If that isn’t a testament to a recipe being good, I don’t know what is! I feel honored that my recipe has been at your dinner table so many times. 🙂
Thank you for this awesome recipe! Turned out absolutely delicious! Hubby approved too 😀
Great to hear! Hubby approved is the best vote of confidence sometimes in veg recipes (ha, at least with my husband!). 🙂
I made these as a side dish to accompany a whole pumpkin gruyere soup and chunked up some french loafs. All of it paired well together and made the perfect fall meatless meal. Look forward to incorporating into other recipes in the future. So glad I stumble upon this recipe. Happy Fall Yall
That sounds like such a tasty meal! Gruyere on anything is a win for me. 😉
I just had to come back to thank you for this lovely idea for cooking Portobellos.
Crazy me, kitchen amateur, decided to buy some beautiful Portibellos without having the slightest idea how to make them! Lucky for me, your recipe is one of the top links in Google.
After pouring a glass of red, I decided to gather the ingredients. Needless to say I lacked many of them, so this is how I compensated for it: Used 1/2 tbsp of crema di balsámico and 1/2 tbsp of apple vinegar (did I mention I’m a bit crazy?), 1/2 tbsp of ginger powder since I ran out of fresh one, 2 tbsps of red wine (we saw this coming, didn’t we? All those beautiful dark ingredients shouted for some wine) and some chilli flakes (because I’m Mexican and because reasons).
I followed the times and temp, but the last 15 min I turned down the oven a bit since I saw the sauce reducing very quickly.
I served them in a bed of salad and wish I could post the picture! Hubby was absolutely delighted, we had no idea that Portobellos were so exquisite!
Thanks, many thanks for this wonderful recipe!
Oh! We loved so much we had them the next day as well, I bought balsamic vinegar, but it took over all the other ingredients, so I think next time I will use less or go back to the crema si balsámico;-)
I LOVE this idea! Gonna have to try those ingredient swaps! And anytime I have a bottle of red wine open, I add it to prettty much everything I’m making too so you’re not alone. 🙂
This recipe was absolutely amazing! I bought 6 large portabello mushrooms and trippled the marinade. I ate 1 and brought them to lunch the next day for my coworkers to sample. They loved them too! Thank you for sharing this recipe!!!
Yessss! The coworker stamp of approval is the ultimate recipe test!
Have a soy allergy in my family so i used coconut aminos as a substitute for soy sauce and because it’s a bit sweeter cut back on the balsamic vinegar by 1/2. Came out awesome. Loved the sauce would defiantly do a stir fry with extra sauce in the future. Saving this recipe for future use for sure. Will sub ginger with other herbs depending on the dish I’m making but super excited to have another great portobella mushroom recipe in the mix :o)
Oh lovely! I think I have coconut aminos squirreled away somewhere in the back of my cupboard that I’ve been meaning to experiment with more. This will be a great place to start!
I need to stop by and tell you thanks for this recipe, I’ve made it about five times now and it’s gorgeous. It’s very flexible and goes with many different meals. I really adore it, it’s just so tasty and satisfying. Thank you.
5 times?? That makes me so happy! I love working new meals into my regular rotation of go-to recipes too. Especially when they’re super easy. 😉
Loved this,the second time I. Made it I caprese style.I added chopped tomatoes,Bel Giossa mozzarella and extra basil,When they were done( 20 minutes was enough) I snipped some scallions on top
They were delicious!
That sounds so fresh and tasty! I’ve made something similar but didn’t marinade the mushrooms first – I bet that adds so much flavor!
Christy – I’d like to prepare these as a meal. Have you experimented with stuffing with veggies? Trying to figure out how I might adjust cooking time. Any tips?? Deborah M
I haven’t but Lorraine above commented that she did that with a caprese style filling that sounded absolutely divine! I don’t see why it wouldn’t work. The cooking time for a recipe like this is highly variable already since mushroom caps can differ so much in size. I’d just keep an eye on them if you stuff them to make sure they don’t get too done, but they should take a bit (maybe 10 mins?) longer then they would without the stuffing. I also have a spinach artichoke stuffed mushroom recipe on this site that is one of my favorites! It doesn’t require marinading them first but you don’t need it with stuffing that good! Best of luck to you!
This was delicious. Had it with BBQ brisket and ribs for a family member who doesn’t eat meat. We all tried it and loved it! Very tasty and very easy.
Woohoo! I’ve been meaning to throw them on the grill this summer to see how that would work since they pair perfectly with BBQ! I’ll report back if it works. 🙂
Is the one serving considered 1 mushroom cap or both?
One mushroom cap. You could eat two though and just double the nutrition facts of course.
Woooooh this was SO delicious. Thanks so much! I’ve saved it to my “thumbs up” Pinterest board. 🙂
Oh good good good! SO happy you liked the recipe!
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!