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.
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
Harlyn says
These mushrooms look great I can’t wait to try them
Megan says
I’ve been making these for years now as is and still love them! Thank you 🙂
Christy says
I’m so happy you like the recipe Megan! 🙂
Dani says
So Good! I put these (whole) on top of fresh spinach, then top them with a burger patty, a roasted poblano pepper, smoked Gouda cheese, and some red pepper flakes. I also just make a foil baking “dish” and toss in the trash
Holly says
I just made this and I enjoyed it so much. I followed the recipe exactly except that instead of ginger and garlic, I used a tablespoon of ginger-garlic paste.
Christy says
I’m all about the shortcuts and approve! 🙂
Joshua says
Have made these five or six times, usually to top vegan mac and cheese and they always go down well. Deeply savoury and tangy and all-round tasty. Pretty flexibile for what you can put in the sauce and how long you can cook them, I’ve added sage and rosemary with good results. Definity line the tray with foil though otherwise cleanup is nightmarish.
Christy says
Love the idea of serving with vegan mac and cheese and adding herbs to it. Gonna have to try that!
steve turner says
Incredibly salty due to the soy
Hannah Chynoweth says
Try a low sodium soy (green cap bottle) and don’t add extra salt. Problem solved.
Debi says
I fixed these last night. They were AMAZING!!! I also added more garlic and ginger. Then, I kicked it up a notch, as they say, by putting some fresh sliced tomato into the cap and topping it with provolone cheese. I put them back in the oven until the cheese melted. Guess what… fixing that again for dinner tonight!!! Thanks for the recipe!!!
Christy says
Oh I love the addition of tomato and cheese! Brilliant! 🙂
Le says
I’m adding black truffle oil with roasted garlic and ginger. The mushroom is huge so hopefully it works out!. Thanks for posting!!!
Christy says
The ones I’ve used have been huge too so it should work! 🙂
Erani says
Very tasty. I like good and easy recipes.
I was thinking that same kind of marinade might be good for tofu. What’s your opinion?
Christy says
I’ve never tried it on tofu but it seems like it would work. I’d just be careful not to let it sit for very long so the tofu doesn’t get too soft. Let me know how it turns out if you try it! With the mushrooms and some rice that would make a great meal.
Karleigh says
Hi! I don’t have balsamic vinegar at home. Any good substitutes?
Christy says
Hmm… I’ve never tried it with anything else. Balsamic is kind of sweet so I bet you could do a lesser amount of vinegar with some brown sugar melted into it? Just an idea though and I can’t vouch for it!
Christy says
I think it would probably be good for tofu but just be careful not to marinade too long or it will fall apart!
Reanna says
These were delicious! I doubled the recipe and added extra, extra garlic and ginger and thought maple syrup would be a nice touch to the marinade. Mazing. First time I’ve had portabella mushrooms in years because my last experience was not a good one. Thanks for the recipe!!
Eloise says
Delicious!!! Was craving something healthy but substantial after Thanksgiving weekend and this totally hit the spot. Highly recommend!
Christy says
So happy to hear you like the recipe! 🙂
Grace says
Wow!! Just made this with presliced portobellos. Marinated in a ziplock back and then dumped it all out,, including marinade into pan. DELICIOUS! Served on top of mashed potatoes. Will make again and again. Thanks!
Christy says
Aren’t they great? I love this recipe and am so happy to hear you like it too!
Grace says
Made this again, with a package of baby portobellos. Each little fella was so juicy and delicious!!
Sandy says
About to try this bet it will be fantastic
Mel says
Wow. Best portobello mushrooms I’,e ever tasted!
Thanks for making me look good
Linda says
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.
Christy says
It’s my favorite way to make portobellos! 🙂
Shannon says
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.
Christy says
Where in the world do you find jalapeno balsamic? That sounds delicious!
Cindy says
Made this and I really liked it on the other hand my husband wasn’t sure. I did not like the clean up but maybe in the recipe you should call for lining the pan or spraying it.
Christy says
Oh thanks for pointing that out. I mentioned it in the post but not in the recipe card. I’ll add that note into the recipe card to save others from having to clean out that pan. 😉
Helen Jenkins says
You can find it on Amazon.
sean says
smells like vomit…made me gag. not a fan
Christy says
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!
Robert Goodwin says
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
Christy says
Ugh, I’ve done that too. Its the absolute worst to clean out of a baking dish!
Tia Anderson says
Loved this! My house smells so fragrant!
BECKY says
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!
Christy says
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. 🙂
Cel says
How do u make teriyaki roce, pls?
Christy says
I haven’t tried it but here’s a recipe I found online for teriyaki rice: http://www.grouprecipes.com/52433/teriyaki-rice.html
Polina says
Thank you for this awesome recipe! Turned out absolutely delicious! Hubby approved too 😀
Christy says
Great to hear! Hubby approved is the best vote of confidence sometimes in veg recipes (ha, at least with my husband!). 🙂
Heather says
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
Christy says
That sounds like such a tasty meal! Gruyere on anything is a win for me. 😉
Bri says
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;-)
Christy says
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. 🙂
Cassandra says
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!!!
Christy says
Yessss! The coworker stamp of approval is the ultimate recipe test!
Marisa says
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)
Christy says
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!
Mary says
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.
Christy says
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. 😉
Lorraine Schuell says
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!
Christy says
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!
Deborah says
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
Christy says
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!
Mary Ellen says
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.
Christy says
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. 🙂
Susan W says
Is the one serving considered 1 mushroom cap or both?
Christy says
One mushroom cap. You could eat two though and just double the nutrition facts of course.
Clare says
Woooooh this was SO delicious. Thanks so much! I’ve saved it to my “thumbs up” Pinterest board. 🙂
Christy says
Oh good good good! SO happy you liked the recipe!
Mary Ellen says
I bought the mushrooms already sliced. do you think that will make a difference in the finished product?
Cynthia says
I have the same question as Mary Ellen. I as well bought already sliced portobellos, will that make a difference? Thank you
Christy says
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!