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    Home » Recipes » Gluten-Free Vegetable Side Dishes

    Published: Oct 13, 2018 · Modified: May 12, 2020 by Jen Wooster

    Roasted Portabella Mushrooms

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    oven roasted portabella mushrooms on parchment paper

    Easy Roasted Portabella Mushrooms 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 sandwich. Roasted Portabella Mushrooms are easy to reheat and can be served warmed, chilled, or at room temperature.

    roasted portabella mushrooms on baking tray

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    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!

    Jump to:
    • How to Store Fresh Portabella Mushrooms
    • How to Clean and Prep the Mushrooms
    • Recipe Instructions
    • Recipe Variations
    • How to Use Portabella Mushrooms
    • 📖 Recipe
    • ⭐Reviews

    How to Store Fresh Portabella Mushrooms

    Portabella mushrooms kept in the refrigerator should be used within a week. Remove mushrooms from any plastic wrapping, which can trap moisture.

    Instead, place fresh portabella mushrooms in paper bags or wrap them in a paper towel and placed in an open plastic bag for storage in the refrigerator.

    How to Clean and Prep the 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. Don't worry if the edges break off, because we are slicing the mushrooms and not stuffing them they will be fine.

    using a spoon to remove hte gills of a mushroom

    Recipe Instructions

    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 or use in your recipe.

    sliced portovbello mushrooms on parchment

    Recipe Variations

    When serving them as a side dish portabellas can be in need of some additional flavor. Here are a few recipe variations that we have tried over the years.

    • Balsamic- 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 melted butter and 4 cloves of thinly sliced garlic.
    • 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.

    Portabella mushrooms can be more than just a side dish.

    How to Use 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 pasta, San Marzano tomato sauce, and fresh parsley
    • On top of lemon chicken piccata
    • Over a salad with marinated artichokes, roasted peppers, Kalamata olives, and cherry tomatoes
    • As part of  a veggie stack with basil pesto
    • On a roasted veggie sandwich
    roasted vegetable sandwich with portabella mushrooms

    If you try this recipe, be sure to post a photo on Instagram with @peelwithzeal so we can admire your creation! Follow Peel with Zeal on Pinterest, Instagram, or Facebook for the latest posts.

    📖 Recipe

    sliced portobello mushrooms on parchment paper

    Roasted Portabella Mushrooms

    Recipe Created By: Jen Wooster
    Easy roasted portabellas can be served cold or warm.
    5 from 4 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 75 kcal

    Equipment

    • Sheet pan
    • Parchment Paper

    Ingredients
      

    • 4 portabella mushroom caps
    • olive oil or coconut oil
    • kosher salt and pepper

    Instructions
     

    • Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
    • Remove the stems from the mushrooms.
      using a paring knife to remove portobello mushroom stem
    • Using a spoon, carefully scrape out the gills.
      removing mushroom gills with a spoon
    • Brush each side of the mushrooms with oil and lightly sprinkle with salt and pepper. 
      portabella mushroom caps on roasting pan
    • Bake for 15 to 20 minutes until tender. Flip halfway through baking.
    • Slice mushrooms in ½ inch slices.
      sliced portobello mushrooms on parchment paper

    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.

    Nutrition

    Calories: 75kcal
    Keyword baked, Mushrooms, Oven roasted mushrooms, roasted, roasted portabella, roasted portabello
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Jen says

      January 06, 2020 at 8:13 pm

      5 stars
      Perfect addition for a roasted veggie sandwich

      Reply

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    Welcome Friends!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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