Baked Portobello Mushrooms (THE Best!) - Feasting not Fasting (2024)

February 22, 2023 by Christy Gurin 155 Comments

This post may contain affiliate links. Read mydisclosure policy.

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.

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 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

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 withnutrients, portobello mushroomshappen 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.

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