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. It’s 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!
Don’t take my word for it! It has a five star rating with over 150 reviews.
If you’re a fan of mushrooms and are looking for another main dish portobello mushrooms recipe, I’ve got the perfect one. Check out my stuffed portobello mushrooms that are basically loaded with spinach artichoke dip (parmesan cheese, mozzarella and rich creaminess). They’re 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 method for baking mushrooms:
- 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 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.
- aromatics – minced garlic and ginger root and pre-minced from the jar is just as effective as fresh garlic in this recipe. 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.
- extra virgin olive oil – avocado oil, sesame or your favorite oil is fine to substitute
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. 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 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.
Recipe Tips
- Choose big, fresh portobellas. This recipe was made using very 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.
- 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).
Variations
- For variety, double the sauce recipe and use two portobellos and two red bell peppers on a sheet pan or rimmed baking sheet. 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
- Grill the marinated portobello mushrooms instead of baking! Grill for 5 minutes per side over high heat to get them grilled to perfection.
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 my ground beef bulgogi or Korean fried rice recipes.
Here are a few other ideas:
- 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 bread free swap.
- Chop the baked portobello slices up and make mushroom tacos out of them.
Baked Portobello Mushrooms (THE Best!)
Equipment
- 1 Baking dish or a rimmed sheet pan
Ingredients
- 2 large portabello mushrooms
- 2 Tablespoons soy sauce can sub with tamari or coconut aminos
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon minced or grated ginger root
- 1/2 Tablespoon 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
So easy and SO RICH IN FLAVOR! If you want even more flavor–just double it. I found myself doing that and I serve them over mashed potatoes, using some of the extra marinade as a kind of gravy. This recipe is now my go-to (and I tried a LOT of these over the years for my vegan parents). THANK YOU CHRISTY! 🙂
Oh I love that!! It’s a simple recipe but it delivers SO much flavor! I’m stealing that gravy sauce idea 🤌
Complainers weren’t thinking. Sodium: 1 tbl soy sce = 47% RDA & your alt (coconut amino) = 7% – thus used 3/4ths of latter & salt level was fine. Seriously basted shrooms with brush so outside was browned / not burnt. A bed of buttered instant jasmine rice absorbed liquid & captured flavor while at your recommended bake level kept shrooms like a juicy steak. Conveniently baked basted mini colored peppers in same dish per your suggestion – they were perfect, too, & flavor was compatible. Added a little Italian seasoning to all else. Good show! Thanks Chrsty! (-: +5 4 u.
I have made this recipe many times. The mushrooms are amazing!
I love them as an entree with a simple salad, another vegetable, and a grain or starch.
I usually triple it so that I have leftovers. I chop up the mushrooms into bite size pieces, put them in the microwave for 10 or 15 seconds just to eliminate the refrigerator chill, and I add them to a entree salad with other vegetables.
Thank you for the wonderful recipe!
Comments like this make my day! So happy to hear you liked it. 🙂
This is now a favorite of my wife and I!
That makes my heart so happy! 🙂
We had at least double the amount of Portobello’s so I doubled the ingredients. Kids 12 & 18 Ate. The. Whole. Thing!!! So good!
Kid approval is the best recipe compliment!
Best steak like portobello mushrooms ever- in fact my family says now better than steak and more filling. I’ve made this about 10 times now, enough I can eyeball the marinade. It has turned three meat lovers in our home into mushroom lovers. I always double the sauce as she mentions and cover and rest it just like a steak would and it really brings out the flavours. I also use two mushrooms per person ( I think the ones we get in England are not as big as the ones back home in America). I also serve it with steak knives for first time triers as they were skeptical at first but then loved them! Thanks so much.
Delicious. These just came out of the oven and I couldn’t wait to cut into them, wanted something a little different, flavorful and could still tell it was a mushroom, now I’ll go burn my mouth and finish them. Thank you.
These are delicious! I used the coconut aminos and they were perfect.
My first time trying a Portobello mushroom. What better way than with all the wonderful spices. (garlic & ginger doubled up on) The ads are a pain, but it’s worth it when you get such great instructions and recipes. Oh! did I say it tastes fantastic! I made it in my toaster-oven and added the red pepper. Bought them at Costco (5 big ones in a package) and
I’ll try the others sauteed. So glad I found your blog. Hugs from California.
That’s brilliant that it even worked in the toaster oven! I can’t wait to try it that way. 🙂
Fantastic! Rich umami flavor and perfect texture. Served with olive tapenade for a fancy side dish.
Love the olive tapenade pairing! Can’t wait to try that combo!
I made these two days ago, and they were fabulous! For me, they had a perfect balance of flavor and tang.
The leftovers were equally good the second day. I will make these again this week.
Too many ads.
I’ve been making this recipe for years. I just cannot have soy (AIP) and have to replace it with coconut aminos, which is quite sweet, so I have to add a bit of salt. As I cannot have dairy, to roast them in butter, this is the only recipe I could find that I like with these mushrooms. It works well with yucca oven baked fries, potatoes (mashed, oven roasted), cream of spinach etc. It also works great during Lent.
Really good directions and great results!
(Disclosure: review provided by a close family member of Christy’s @ Feasting Not Fasting)
Thanks Dad! 🙂