A quick and easy portobello mushroom recipe! These easy roasted portobello mushroom caps are perfect on a roasted veggie sandwich or as a busy weeknight side dish. Ready in just 20 minutes!
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
Maybe it is the colder weather, but I am obsessed with roasting vegetables. Roasting can hide a multitude of sins and is perfect for out-of-season vegetables. From slow roasted tomatoes and roasted watermelon radishes, I am roasting up serious goodness!
📖Why My Recipe Works
- My method for roasting portobellos is tried and true. Easy prep, and the recipe cooks quickly without the rubberiness or excess water.
- Endless flavor variations. See below for how to use everything from fresh herbs to spicy Cajun seasoning on
Portobello Mushroom Recipe Variations
- Balsamic and Thyme- Drizzle on 1 tablespoon balsamic vinegar and sprinkle with thinly sliced garlic and 1 tablespoon (total) fresh thyme leaves before baking.
- Garlic Butter- Replace the EVOO with my homemade garlic butter.
- Harissa- Sprinkle on harissa seasoning in place of the pepper for a spicy kick.
- Cajun- Replace the oil with Cajun butter.
- Spicy Southwest- Sprinkle on a mixture of 1 teaspoon each of chili powder, cumin, and garlic powder plus a healthy pinch of crushed red pepper flakes.
- Soy-Glazed- Replace the EVOO with a mixture of 1 tablespoon tamari (gluten-free soy sauce), 1 teaspoon honey, and 1 teaspoon sesame oil.
- Parmesan and Herb- Sprinkle on 1 tablespoon of minced herbs (I like thyme and rosemary) and top with freshly grated parmesan cheese as soon as the mushroom caps are removed from the oven.
⏲️How to Roast Portobello Mushrooms
- To prep the mushrooms for baking you will need to remove the stem. Then take a dull spoon and carefully scrape out the gills.
- To prep the mushrooms for baking you will need to remove the stem. Then take a dull spoon and carefully scrape out the gills.
- 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, if desired, and serve or use in your recipe.
👩🏻🍳 Expert Tip
Space the mushrooms apart to ensure they roast rather than steam.
🥗How to Served Roasted Mushrooms
A few ways to use mushrooms include serving with roasted zucchini and roasted eggplant then top with romesco sauce, feta (optional), toasted pine nuts, and fresh parsley for a complete meal.
For a quick and easy dinner toss with pasta and San Marzano tomato sauce.
Serve with my almond flour chicken piccata or gluten-free alfredo.
These mushrooms have a meaty texture so you can also use them as the star of the show.
Try serving them sliced as a main course, just as you would a steak with chimichurri or dairy-free pesto.
More Mushroom Recipes
Frequently Asked Questions
How to Store Fresh portobello Mushrooms
portobello mushrooms kept in the refrigerator should be used within a week. Remove mushrooms from any plastic wrapping, which can trap moisture.
Instead, place fresh portobello mushrooms in paper bags or wrap them in a paper towel and place in an open plastic bag for storage in the refrigerator.
How to Clean Mushrooms
I place the mushrooms in a colander and rinse with cool water. Then use a clean towel to dry and rub off any remaining dirt.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Roasted Portobello Mushrooms
Ingredients
- 4 portobello mushroom caps
- 2 Tablespoons olive oil
- ⅓ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper (optional).
- Remove the stems from the mushrooms. Using a spoon, carefully scrape out the gills.4 portobello mushroom caps
- Brush each side of the mushrooms with oil and lightly sprinkle with salt and pepper.2 Tablespoons olive oil, ⅓ teaspoon kosher salt, ¼ teaspoon black pepper
- Bake for 15 to 20 minutes until tender. Flip halfway through baking. Slice mushrooms in ½ inch slices (optional)
Video
Notes
- See post for recipe variations
- Properly stored in an airtight container, cooked mushrooms will last for 3 to 5 days in the refrigerator.
Equipment
- Parchment Paper optional
Comments
No Comments