Description
These savory baked portobello mushrooms are meaty, juicy, and bursting with robust umami flavor. With a simple herb and garlic marinade, they’re oven-roasted to perfection for a satisfying vegetarian main course, appetizer, or hearty side dish. Ready in under 30 minutes, this easy recipe brings out the best in every mushroom cap.
Ingredients
Scale
For the Mushrooms
- 4 large portobello mushroom caps, cleaned and stems removed
For the Marinade
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (optional)
- 2 tablespoons chopped fresh parsley
- Grated parmesan cheese (optional, omit for vegan)
Instructions
- Preheat the Oven – Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the Mushrooms – Gently wipe the mushroom caps with a damp paper towel to clean them. Remove the stems (set aside for another use) and, if desired, use a spoon to gently scrape out the gills for a smoother texture.
- Make the Marinade – In a small bowl, whisk together olive oil, minced garlic, balsamic vinegar, thyme, oregano, salt, and black pepper until well combined.
- Marinate the Mushrooms – Brush both sides of each mushroom cap liberally with the marinade. Place the mushrooms gill-side up on the prepared baking sheet and brush the tops with any remaining marinade.
- Bake the Mushrooms – Roast in the preheated oven for 18–20 minutes, until the mushrooms are tender and juicy, and have released most of their moisture.
- Serve – Transfer the mushrooms to a serving platter. Garnish with fresh parsley and a sprinkle of grated parmesan if desired. Serve hot as a main dish, side, or hearty appetizer.
Notes
- Scraping out the gills is optional, but helps reduce any bitterness and excess moisture.
- For a vegan option, simply omit the parmesan cheese topping.
- Mushrooms vary in size; adjust baking time as needed for larger or smaller caps.
- Leftovers keep well in the refrigerator for up to 3 days. Reheat gently in the oven for best texture.
- Try stuffing the baked mushrooms with sautéed vegetables or grains for a more filling meal.
Nutrition
- Serving Size: 1 mushroom cap
- Calories: 68
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
