Easy roasted PortabellaMushrooms are a great addition to any meal. Bake in the oven and use in place of animal protein in your favorite lunch bowl, serve over pasta or as part of a veggie sammie. Roasted Portabella Mushrooms are easy to reheat and can
We have been on a roasting streak in the Peel house lately. Maybe it is the colder weather. You can check out our most recent slow roasted tomatoes and our roasted garlic to see what I am talking about. Serious goodness!
We aren’t talking stuffed portabellas (which are fab!) but a basic but perfect, roasted portabella mushroom. Not sure how make portabella mushrooms quickly without the rubberiness or excess water? Then this recipe is for you!
How to Make Perfectly Roasted Portabella Mushrooms
Start by prepping the portabella mushrooms. Remove the stem. Using a spoon, carefully scrape out the gills. Line a baking sheet with parchment paper. Alternately you can oil the baking sheet but I find parchment works better.
Spread out the mushrooms on the baking sheet and lightly oil both sides. Sprinkle with salt and black pepper. Roast in a 400 F degree oven for 15 to 20 minutes. Flip halfway through for even caramelization.
Slice the mushrooms into ½ inch slices and serve.
How to Use Roasted Portabella Mushrooms
I love using portabellas in place of meat but it also good with meat. Here are some of the ways we use them:
- Served with roasted zucchini and eggplant, top with feta (optional), toasted pine nuts, and fresh parsley
- Tossed with marinara and fresh parsley
- On top of lemon chicken piccata
- Over a salad with marinated artichokes, roasted peppers, Kalamata olives
- As part of a veggie stack with basil pesto
- On a roasted veggie sandwich
- 4 portabella mushroom caps
- olive oil or coconut oil
- kosher salt & black pepper
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
- Remove the stem from the mushrooms. Using a spoon, carefully scrape out the gills.
- Brush each side of the mushrooms with oil and lightly sprinkle with salt and pepper.
- Bake for 15 to 20 minutes until tender. Flip halfway through baking.
- Slice mushrooms in 1/2 inch slices.