New to cooking portobello mushrooms? Be sure to check out our post on How To Clean Portobello Mushrooms to learn how to prepare fungi like a pro. And if you are a fan of mushrooms like I am, try my Baked Shiitake Mushrooms recipe as well.
Why Make This Recipe?
This Oven Baked Portobello Mushrooms Recipe is made with only 4 simple ingredients and comes together in about 20 minutes. Who could resist such an effortless dish? Here are just a few reasons why you should incorporate these large mushrooms into your weekly menu:
- Serve them as a side dish or incorporate them into other dishes: With their delicious umami flavor, roasted portobello caps can be served by themselves right out of the oven or sliced and added into soups, salads, or even breakfast egg dishes.
- Meaty texture for meatless dinner: With their meaty texture, mushrooms are an easy way to satiate even the biggest carnivore’s cravings.
- Hands-off: Looking for a pain-free way to make evenly cooked mushrooms every time? Whether you serve this recipe at a holiday meal or a fun dinner party, it’s one of the tastiest side dishes you can make without a lot of effort. There’s a reason why the best way to cook portobello mushrooms is in the oven.
Ingredients You Will Need:
You’ll need only 4 ingredients for roasting portobello mushrooms in the oven. Simply grab large portobello mushrooms, extra-virgin olive oil (or avocado oil), kosher salt, and black pepper to start.
Optional Add Ons:
While I think this recipe is delicious as-is, you can easily take it to the next level by adding a few delectable ingredients.
- Fresh herbs: Once these large flat mushrooms are roasted, place them on a serving plate and sprinkle them with fresh herbs like Italian parsley, rosemary, or thyme.
- Parmesan Cheese: Top your hot mushrooms with a sprinkle of shredded parmesan cheese to give them a rich, salty kick.
- Other Spices: In addition to salt and pepper, you can sprinkle your roasted mushrooms with a small amount of garlic powder, red pepper flakes (if you like heat), or even curry powder.
- Balsamic vinegar: A great way to give your mushrooms complex sweetness is to add a teaspoon of balsamic vinegar to your olive oil. Balsamic roasted portobello mushrooms are delicious, especially when added to salads.
- Mozzarella: The tastiest way to add a creamy flavor to your mushrooms is to top them with mozzarella cheese. Add a handful of shredded mozzarella to your roasted caps for ooey-gooey, cheese-stuffed portobello mushrooms.
How to Roast?
With only a handful of simple steps, the process of cooking portobello mushroom caps in the oven couldn’t be more straightforward:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set the prepared sheet aside.
- Wipe the mushrooms clean: Fill a small bowl with water. Wet a clean kitchen sponge in the bowl and squeeze out any excess water. Gently wipe the mushroom caps to remove any dirt and debris. A damp paper towel will also work if you don’t have a sponge.
- Remove the gills and the stem: Turn the mushrooms upside down and place one in the palm of your hand. Using a paring knife, slice off the mushroom’s inner edges while slowly rotating its cap. Then, use a small spoon to gently scrape the mushroom’s gills. Be careful not to dig too deep into the flesh of the mushroom. Continue working around the mushroom until you remove all of the gills. Remove the stem by gently twisting it from the bottom. Repeat this step for all remaining mushrooms.
- Brush with oil and season: Place the portobello mushrooms on the prepared rimmed baking sheet. Lightly brush each whole mushroom with approximately ½ teaspoon olive oil and season them with ¼ teaspoon salt and a pinch of pepper on both sides. If you do not have a brush, you can also use a vegetable oil cooking spray to lightly coat the portobello caps.
- Roast in the oven: Arrange the mushrooms on the baking sheet with the gills side facing down. Bake them in the oven for 10 minutes, flip them, and then bake them for another 5-7 minutes.
How to Store Leftovers?
Place leftovers in an airtight container and store them in the fridge for up to 4 days.
What to Do with Portobello Mushroom Caps?
If you’ve ever wondered what to do with large mushrooms, wonder no more! Here are just a few irresistible ways to use these roasted portobello mushroom caps in recipes:
- Slice them and add them to any of your favorite green salad recipes, like Butter Lettuce Salad or use them in this mushrooms and asparagus recipe.
- Make Portobello Burgers (aka Portobello Steaks) by using your roasted mushroom caps in place of burger meat.
- Thinly slice your mushroom caps and use the slices as pizza toppings or as savory additions to your favorite egg dishes.
- Use your portobellos as burger buns in place of bread.
- Add your mushrooms to pasta dishes like Spaghetti Bolognese and Baked Ziti for additional umami flavor.
FAQs:
It takes about 15-17 minutes to roast portobello mushroom caps in the oven.
The ideal oven temperature for cooking portobello mushrooms in the oven is 400 degrees F (205 degrees C).
If you’d rather roast them at a lower temperature, 350 degrees Fahrenheit, it can take around 20-22 minutes for them to fully bake.
Yes, you can follow the same oven-roasting process for both cremini mushrooms (also known as baby bellas) and button mushrooms.
Other Similar Recipes You Might Like:
If you found this Baked Portobello Mushroom recipe helpful and are a fan of mushrooms, here are a few other recipes you might also like:
If you try this Baked Portobello Mushrooms recipe or any other one of our mushroom recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Roasted Portobello Mushrooms Recipe
Ingredients
- 6 portobello mushrooms
- 3 tbsp olive oil
- 1/2 teaspoon kosher salt, plus more to finish it off after roasted
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Set it aside.
- Prepare the mushrooms for roasting: Fill a small bowl with water. Wet a kitchen sponge (or a sheet of paper towel) in the bowl and squeeze out any excess water. Gently wipe the large mushroom caps to remove any dirt and debris.
- Remove the gills and the stem: Turn the mushrooms upside down and place one in the palm of your hand. Using a paring knife, slice off the mushroom’s inner edges while slowly rotating its cap. Then, use a small spoon to gently scrape the mushroom’s gills. Be careful not to dig too deep into the flesh of the mushroom. Continue working around the mushroom until you remove all of the gills. Remove the stem by gently twisting it from the bottom. Continue with the remaining mushrooms.
- Brush with oil and season: Place the portobello mushrooms on the parchment-lined sheet. Lightly brush each mushroom with approximately ½ teaspoon olive oil and season them with ¼ teaspoon salt and a pinch of pepper on both sides. If you do not have a brush, you can also use a vegetable oil cooking spray to lightly coat them with oil.
- Roast in the oven: Arrange the mushrooms on the baking sheet with the gills side facing down. Bake them in the oven for 10 minutes, flip them, and then bake them for another 5-7 minutes.
- Serve while they are still warm.
Notes
- To store leftovers place them in an airtight container and keep in the fridge for up to 4 days.
- After they are fully roasted, it is best to taste for seasoning and add in more if necessary.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there any reason for removing the mushroom gills?
Hello Valentina,
Removing or not removing them is a personal preference. Most people think that they taste rather woodsy and not pleasant. However, you can keep them if you prefer.
I hope this answers your question.