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
Chisti says
Fantastic! Rich umami flavor and perfect texture. Served with olive tapenade for a fancy side dish.
Christy Gurin says
Love the olive tapenade pairing! Can’t wait to try that combo!
Jeanne Voelker says
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.
Jane says
Too many ads.
Eimear says
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.
Cathers Stephen says
Really good directions and great results!
Julie says
These portobellos are absolutely delicious! I am vegan and have been making these for a couple of years now on a regular basis. I do not get tired of them! Easy enough to not really have to strictly measure and they come out perfect every time. I usually serve them over brown rice and steamed broccoli topped with fresh green onions or chives. And I always double the sauce to spoon over the whole dish. I never have an issue with clean up. I don’t line my baking dish or use cooking spray. I just soak it overnight and wash like normal. Overall, excellent recipe!
Robert Goodwin says
I saw this recipe over a year ago and have been making them quite regularly ever since. My wife and I both love them
Christy says
I love hearing that!! 🙂
Jeri says
I’m not sure when during baking the portobellos are cap side up (stem side down) and when they’re cap side down (stem side up). The photos of portobellos in the baking dish — at start and then at finish — both show cap side down, but instructions say stem side down to start with (I believe). I get that the caps are facing up in the end, as shown in your photos of them on the serving plate. Will you please clarify? 🙂
Also, I’m thinking of using the baked portobellos as “burgers,” in a bun. Is that a good idea, or would they be too wet and make the bread end up mushy? And wouldn’t the gills have to be removed?
Christy says
The upside and downside don’t matter all that much. In marinating, it is mainly just to make sure the mushrooms really soak up the sauce and then they get flipped half way through baking time just to make sure they roast evenly. I haven’t had them as burgers myself but have heard that others have and it has worked well. You could pat them dry with paper towels if there’s any extra liquid just it be sure though!
Dee says
Jeri, Macy’s in San Francisco had a little cafe in the basement at least 20 years ago when I shopped there on a trip. I ordered the portabello burger since I had never had one. They served it on a brioche bun and it was fantastic. I have been serving them both as a main dish and s a burger quite regularly ever since. I have never had a soggy bun. Hope this helps.
Gail Trask says
I make these every week or 2, no exaggeration! I couldn’t find big portobello caps for a while so i started using a whole pound of “Baby Bellas” (crimini) & loved it that way too. I usually serve them with sauteed zucchini & yellow squash or with spinach. But I’m thinking of adding some butter to the sauce after roasting & putting it over some “Pasta Zero”
Christy says
Love that idea! I bet it would INCREDIBLE with browned butter but I’m obsessed with anything that has brown butter in it.