Baked Portobello Mushrooms (THE Best!)

These baked portobello mushrooms are simply the best, whether as a side accompanying another entrée or as a vegetarian main dish. They’re marinated in a balsamic vinegar and soy sauce (or tamari!) mixture that is simply seasoned with ginger and garlic then baked in the same dish they marinate in!

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. 

Since the soy balsamic combo is subtle, it can be served alongside Asian cuisine as easily as BBQ, Italian, or even compliments tropical flavors. It’s just so versatile!

If you’re a fan of mushrooms and are looking for a main dish portobello mushrooms recipe that’s stuffed with parmesan cheese, mozzarella and rich creaminess, these stuffed portobello mushrooms are full of flavor and loaded with veggies!

If it’s side dishes you’re after, check our my compilation of delicious side dishes for your next favorite recipe. My 20 minute vegetarian teriyaki noodles would go perfectly with these mushrooms to round it out into a full vegetarian meal.

Why make this baked portobello mushroom recipe?

Here is what I love most about this healthy recipe:

• Don’t take my word for it! It has a five star rating with over 150 reviews.
• The recipe 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.
• They’re healthy yet full of rich umami flavor.
• They pair well with all kinds of other dishes.

Ingredients and substitutions

• large portobello mushrooms – the bigger the better here but if all you have is small ones, depending on the size, do 3 or 4 instead of 2 and cook a little less time.
• soy sauce, tamari or even coconut aminos – tamari will make it gluten-free with the same flavor as soy sauce while coconut aminos are soy free but will add additional sweetness to the recipe.
• balsamic vinegar – use a good quality vinegar for best results. This is paramount to this recipe so I do not recommend substituting it.
• minced garlic – pre-minced garlic is just as effective as fresh garlic in this recipe.
• 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.

1. Stir ingredients together in a rimmed baking dish to make a marinade. 
2. Place mushrooms in dish and spoon and rub sauce into them.
   
3. Marinade for 15 minutes.
4. Bake for 15 minutes, flip and then bake for another few minutes to finish them off.
5. Remove mushrooms, let them site for a few minutes and then slice and serve.
6. 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 tips:

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.

How to clean portobello mushrooms?

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.

What to serve with portobello mushrooms

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.

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.
• To keep it plant based, you can add some pre-shelled edamame for extra protein.
• 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.

Originally published October 30, 2015 and content updated November 30, 2020 and again February 22, 2023.